This recipe can be found at El Restaurante.
Recipe by Gerardo and Victoria Salamanca, Café Tola, Chicago; recipe and photo courtesy of Meat & Livestock Australia (MLA)
The Red Sauce:
1 lb. dried puya chiles, rinsed and deveined
1 lb. dried guajillo chiles, rinsed and deveined
10 cloves garlic
1 white onion, chopped
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.
The Birria and Consommé:
2 cases 6-way-cut Australian goat
10 cloves garlic
10 bay leaves
3 T. paprika
3 T. ground cumin
3 T. oregano
48 oz. tomato sauce
4 cans (size #10) garbanzo beans, drained and rinsed
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 for 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:
Empanada dough
White onion, diced
Cilantro, chopped
Chihuahua cheese
Oil for frying
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 for 3 minutes or until golden brown on both sides. Serve with consommé for dipping.