Caprine Cooking

Donated By Dr. Alva Irish

CARNERO EN ADOBE - BRAISED GOAT SHANKS

(an equal amount of lamb shanks or 4 mature rabbits may be substituted)

1. Place chilies in small bowl with boiling water, let stand 1 hour

2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 Goat shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat.

3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid.

4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes.

5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add Goat shanks and simmer over low heat, covered, turning occasionally until Goat is very, very tender--about 2 to 2/12 hours.

6. Remove Goat to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is

thickened--about 10 minutes.

Spoon sauce over Goat.

Serve with a covered plate of warm flour tortillas, and garnish Goat with lettuce and olives (Maybe even some quartered tomatoes).

Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions.

I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

Dr. Alva Irish is a Board Certified Naturopath / Homeopath, CEO and Research Scientist for the Center For Mankind Foundation (CFOM)

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Birria

Donated by Dr. Alva Irish

The sauce calls for lard or olive oil. The flavor is richer if you use lard.

Serves 6 to 8 hungry people

One young goat, about 15 pounds dressed weight, cut into serving pieces. 4 Mature Rabbits can be substituted but will not be authentic.

For the sauce:

Serve with cut Limes in a bowl with ice, Flour Tortillas and Guacamole

Preheat oven to 375 degrees F

In a mortar with a pestle or in a spice grinder, grind together the cloves, allspice, bay leaves, oregano, cumin, salt, and pepper and rub the mixture into the meat.

Put the meat on a rack over hot water. You can use any sort of pan or pot you want. The idea is to use a vessel that has a rack for holding the meat above the water, and has a lid.

Make a paste of flour and water to the consistency of that gooey white glue that used to get all over your clothes in kindergarten. Arrange the meat on the rack, cover and use the paste to seal the lid. Place over medium-low heat and cook for 3 hours. Unseal the pan and test the meat; it should be very tender. If not, reseal it and cook longer.

When the meat is ready, remove to a roasting pan or any pan large enough to hold it. Pour out the cooking juices into a bowl and let rest until the fat comes to the top. Skim off the fat and discard. Reserve l cup of the liquid.

Prepare the chilies for the sauce while the meat is cooking. Heat the lard in a skillet until hot but not smoking. Dip in the chilies, one at a time, for a few seconds only. Remove the chilies from the fat and let cool. Wearing rubber gloves, stem and seed the chilies and put into a pot. Add the reserved 1 cup cooking liquid and simmer over medium-low heat about 10 minutes.

Meanwhile, in a small, dry skillet over medium heat, toast the cumin seeds until they "dance." In a mortar with a pestle, grind them to a thick paste with a little water. Toward the end of the cooking time for the chilies, stir in the cumin paste, and add salt to taste. Pour the chili mixture into a blender. Puree until smooth.

Pour the puree into the sauce and pour over the meat. Put it in the oven and bake for about 30 minutes. Serve hot.

"Maaaaaa... what's a Birria? That man said he is gonna turn me into Birria if I don't stay inside the fence!"

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