Slow Steamed Goat Or Lamb With Mild Chile Seasoningbirria De Chivo O De Carnero - cooking recipe

Ingredients

1 (5 lb) piece young goat meat, perferably a hind quarter or one 3 pound bone in lamb roast from the shoulder or butt-end of the leg
12 large chiles guajillos, stemmed,seeded and deveined
6 cloves garlic
3 teaspoons cider vinegar
1/4 tablespoon ground cumin
3/4 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons sugar
1 3/4 cups masa harina (mixed with 1 cup plus 2 T. hot tap water)
1 large ripe tomatoes, roasted,peeled and cored
1 teaspoon oregano (mexican if you can find it)
1/2 teaspoon salt
1 small onion
3 teaspoons fresh coriander
2 small limes

Preparation

The Meat: Trim most of the fat from the meat.
If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
Place in a large, noncorrosive dish.
The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
Roast the garlic on the hot griddle until black on the outside, soft in the middle.
Cool and peel.
Drain the chiles and place in a blender jar with the garlic and vinegar.
Add the cumin, pepper and salt and 3/4 cup water.
Blend until smooth-then strain.
Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
Slow steaming: Preheat the oven to 325.
Ser a roasting rack into a deep, wide stockpot.
Make sure the rack is 1 inch off the bottom.
Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
Add water to the masa harina to make a soft dough.
Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
Set the lid in place and press it into the masa to seal.
Bake for 3 hours.
Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
Take out the rack, spoon the fat off the broth and then measure it.
You need at least 1 quart-if necessary, add water to bring it to that level.
Pour the broth into a small saucepan.
Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
Season with salt.
Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
Mix the onion and cilantro, and pass the lime at the table.