Introduction
Mexico, where it is often enjoyed during celebrations and special gatherings. Birria goat is more than just a meal—it’s an experience, infused with a deep, smoky aroma, rich spices, and tender, fall-apart meat.
In this article, you’ll learn how to make birria goat from scratch, including the best ingredients, preparation methods, and serving suggestions. Whether you want to enjoy it as a stew or use the meat for birria tacos, this step-by-step guide ensures you get the most authentic taste.
Table of contents
What is Birria?
Birria is a traditional Mexican stew made by slow-cooking meat (usually goat, beef, or lamb) in a rich, flavorful broth infused with dried chiles, spices, and aromatics. The result is an incredibly tender, juicy meat that falls apart effortlessly. Birria is typically served in two ways:
- As a stew, with the meat and consommé (broth) served in a bowl.
- As birria tacos, where the meat is placed inside tortillas and fried until crispy.
History of Birria Goat in Mexico
The origins of birria date back to the 16th century, during Spanish colonization in Mexico. The Spanish brought goats to the region, but since goat meat was considered tough and gamey, local indigenous communities developed a slow-cooking method to tenderize the meat and enhance its flavor using Mexican spices. Over time, this dish became a culinary treasure in Jalisco, particularly in celebrations and family gatherings.
Why Use Goat Meat for Birria?
While birria can be made with beef or lamb, goat meat is the most traditional choice. Here’s why:
✅ Rich, Distinctive Flavor: Goat meat has a deep, earthy taste that pairs beautifully with Mexican spices.
✅ Healthier Choice: Goat is leaner than beef and has fewer calories, making it a healthier alternative.
✅ Authenticity: If you want true Mexican birria, goat is the way to go!
Ingredients for Authentic Birria Goat
To achieve the perfect birria goat, you’ll need a combination of spices, dried chilies, and aromatics.
Main Ingredients:
- 🐐 Goat meat – 3 lbs (bone-in for extra flavor)
- 🌿 Bay leaves – 2
- 🧂 Salt – 2 tsp
- 🧄 Garlic cloves – 6, minced
- 🧅 Onion – 1 large, chopped
- 🍅 Roma tomatoes – 3, diced
For the Chile Sauce:
- 🌶 Dried guajillo chilies – 4
- 🌶 Dried ancho chilies – 2
- 🌶 Dried pasilla chilies – 2
- 🍯 Apple cider vinegar – 2 tbsp
- 🍃 Cumin – 1 tsp
- 🍃 Oregano – 1 tsp
- 🍃 Thyme – ½ tsp
- 🌿 Cinnamon stick – 1 small piece
- 🧂 Cloves – 2
Step-by-Step Birria Goat Recipe
Step 1: Prepare the Chilies
- Remove the stems and seeds from the dried chilies.
- In a dry pan, lightly toast the chilies for 30 seconds per side until fragrant.
- Soak them in hot water for 10 minutes to soften.
Step 2: Blend the Sauce
- In a blender, add soaked chilies, tomatoes, onion, garlic, vinegar, and spices.
- Blend until smooth, adding a little water if needed.
Step 3: Marinate the Goat Meat
- Coat the goat meat thoroughly with the chili sauce.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Cook the Birria
- In a large pot, heat 2 tbsp of oil.
- Add the marinated goat and sear on all sides for 5 minutes.
- Pour in enough water to cover the meat.
- Add bay leaves and bring to a simmer.
- Cover and cook on low heat for 3-4 hours until the meat is tender.
How to Make Birria Consommé
The consommé (broth) is an essential part of birria. To enhance its flavor:
- Skim excess fat from the top.
- Strain the broth to remove solids.
- Adjust seasoning with salt, if needed.
Serving Suggestions for Birria Goat
Birria goat can be enjoyed in multiple ways:
🥣 As a stew – Serve the meat with broth, onions, cilantro, and lime.
🌮 As tacos – Shred the meat and serve in warm tortillas with consommé for dipping.
Pro Tips for the Best Birria
🔥 Marinate overnight for maximum flavor.
🔥 Use bone-in goat meat for a richer broth.
🔥 Slow cook for at least 3 hours for tender, juicy meat.
Common Mistakes to Avoid
❌ Skipping the marination – This reduces flavor depth.
❌ Not toasting the chilies – Toasting enhances their smokiness.
❌ Cooking on high heat – Low and slow is the key!
Authentic Birria Goat Recipe – Traditional Mexican Birria
Equipment
- Large Dutch Oven or Stock Pot
- Blender
- Knife
- Cutting Board
- Tongs
- Strainer
Ingredients
For the Birria
- 3 lbs goat meat bone-in for extra flavor
- 6 cloves garlic minced
- 1 onion chopped
- 3 Roma tomatoes diced
For the Chile Sauce
- 4 dried guajillo chilies stems and seeds removed
- 2 dried ancho chilies stems and seeds removed
- 2 dried pasilla chilies stems and seeds removed
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 2 cloves
For Serving
- 12 corn tortillas warmed
- 1 cup chopped cilantro
- 1 cup chopped onions
- 1 lime cut into wedges
Instructions
- Remove the stems and seeds from the dried chilies. Lightly toast them in a dry pan for 30 seconds per side, then soak them in hot water for 10 minutes.
- In a blender, combine soaked chilies, tomatoes, onion, garlic, vinegar, and spices. Blend until smooth, adding a little water if needed.
- Coat the goat meat thoroughly with the chili sauce. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a large pot, heat 2 tbsp of oil. Add the marinated goat meat and sear on all sides for 5 minutes.
- Pour in enough water to cover the meat. Add bay leaves and bring to a simmer. Cover and cook on low heat for 3-4 hours until the meat is tender.
- Remove the meat from the broth, shred it, and return to the consommé for serving.
- Serve in bowls with consommé or use the meat for tacos with warm tortillas, chopped cilantro, onions, and lime wedges.
Authentic Birria Goat Recipe – Traditional Mexican Birria