Goat Broth
Northern Mexican goat broth with dried chillies and spices
About this recipe
Goat broth in the Zacatecan style, with dried chillies, oregano and northern spices. A robust and aromatic soup reflecting the cooking of northern Mexico.
History & Origin
Goat is fundamental to the cuisine of Zacatecas and northern Mexico, where the tradition of goat farming goes back centuries. Goat broth is consumed especially at festivals and regional celebrations.
Estimated cost
£10.50
Total cost
£1.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
35g
Protein
10g
Carbohydrates
20g
Fat
2g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the chopped goat pieces. In a large pot, brown the meat in hot oil on all sides. Remove and set aside.
- 2
Toast the guajillo and ancho chillies on a dry griddle. Soak in hot water for 15 minutes.
- 3
Blend the soaked chillies with roasted tomato, garlic, onion, oregano and cumin. Strain the sauce.
- 4
In the same pot, fry the chile sauce for 5 minutes. Return the goat meat and cover with 2 litres of hot water.
- 5
Add bay leaves, thyme, a cinnamon stick and salt. Cook over low heat for 1.5-2 hours until the meat is very tender.
- 6
Adjust seasoning. Serve the broth garnished with fresh coriander, chopped onion and corn tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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