Oaxacan Mole Negro Birria
Prep time: 10 min | Cook time: 190 min | Serves: 4-6
2 Pounds Goat Or Lamb Stew Meat, cut into 1" chunks
1 Large Plantain
1 Large Yellow Onion, chopped
4 Cloves Of Garlic, peeled
1 Tablespoon Olive Oil
2 Teaspoons Sea Salt
1/2 Cup Oaxacan Mole Negro Sauce Starter
1 1/4 Cups Warm Water
Toasted Sesame Seeds
Fresh Chopped Cilantro
Set the meat, plantains, onion and garlic cloves onto a sheet of aluminum foil. Sprinkle with olive oil and salt and wrap the foil over the mixture. Place this on a baking tray and set into an oven heated to 325 degrees F. Cook for 2 ½ to 3 hours or until the goat meat is fork tender.
Combine the Oaxacan Mole Negro Sauce Starter and water in a 1-quart sauce pan. Add the contents of the aluminum foil to the sauce and simmer this mixture covered for 10-12 minutes.
Serve the meat and plantains with sesame seeds, cilantro and consume with warm tortillas.