Goat Broth

About this recipe

Goat broth in the Zacatecan style, with dried chiles, oregano and northern spices. A robust and aromatic soup reflecting the cooking of northern Mexico.

1. 1

   Clean the chopped goat pieces. In a large pot, brown the meat in hot oil on all sides. Remove and set aside.

2. 2

   Toast the guajillo and ancho chiles on a dry griddle. Soak in hot water for 15 minutes.

3. 3

   Blend the soaked chiles with roasted tomato, garlic, onion, oregano and cumin. Strain the sauce.

4. 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. 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. 6

   Adjust seasoning. Serve the broth garnished with fresh cilantro, chopped onion and corn tortillas.