Goat Birria Empanada
BBQ Aussie Goat, Onion, Cilantro
Chefs Victoria and Gerardo Salamanca of Café Tola | Chicago
Adapted by StarChefs | September 2021
INGREDIENTS:
Red Sauce:
1 pound dried puya chiles, rinsed and deveined
1 pound dried guajillo chiles, rinsed and deveined
10 cloves garlic
1 white onion, chopped
Birria and Consommé:
2 cases 6-way-cut Australian goat
10 cloves garlic
10 bay leaves
3 tablespoons paprika
3 tablespoons ground cumin
3 tablepsoons oregano
48 ounces tomato sauce
4 cans (size #10) garbanzo beans, drained and rinsed
To Assemble and Serve:
Empanada dough
White onion, diced
Cilantro, chopped
Chihuahua cheese
Oil for frying
METHOD:
For the Red Sauce:
Boil the chiles with enough water to cover them. Add garlic and onion. When the chiles are soft, blend in a Vitamix blender then strain.
For the Birria and Consommé:
Preheat oven to 475°F. Add goat, garlic, spices, tomato sauce, and 48 ounces Red Sauce to a roasting pan. Add enough water so the goat is fully submerged in liquid. Cover with aluminum foil and roast 4 hours. Remove goat from roasting pan and let cool. Add garbanzo beans to braising liquid and cook another 20 minutes. Once goat is cool enough to handle, shred into bite-sized pieces.
To Assemble and Serve:
Using a tortilla press or rolling pin, flatten empanada dough into rounds. Place a small amount of Birria, onion, cilantro, and cheese in the center of each round. Fold dough over filling and pinch edges to seal in a half-moon shape. Deep-fry empanadas 3 minutes or until golden brown on both sides. Serve with Consommé for dipping.
