Food Handler Classes
Food Manager Classes

Goat Birria Empanadas

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.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

Cannabis Handler Classes for Budtenders