Goat Birria Empanada

Adapted by StarChefs.com
September 2021
StarChefs is partnering with Cafe Tola and True Aussie Goat to benefit Careers Through Culinary Arts Program (C-CAP). Through culinary training, career advice, and scholarship opportunities, C-CAP fights the cycle of poverty by guiding underserved high school students toward a bright future in the hospitality industry. For every goat birria empanada ordered during Rising Stars Restaurant Week from September 21 to October 5, StarChefs is donating $2 to C-CAP.


Red Sauce:
1 pound dried puya chiles, rinsed and deveined
1 pound dried guajillo chiles, rinsed and deveined
10 cloves garlic
1 white onion, chopped
Birria and Consommé:
2 cases 6-way-cut Australian goat
10 cloves garlic
10 bay leaves
3 tablespoons paprika
3 tablespoons ground cumin
3 tablepsoons oregano
48 ounces tomato sauce
4 cans (size #10) garbanzo beans, drained and rinsed
To Assemble and Serve:
Empanada dough
White onion, diced
Cilantro, chopped
Chihuahua cheese
Oil for frying


For the Red Sauce

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.

For the Birria and Consommé

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 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

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 3 minutes or until golden brown on both sides. Serve with Consommé for dipping.