Authentic Birria Goat Recipe – Traditional Mexican Birria
A rich, slow-cooked Mexican goat stew infused with smoky dried chilies and aromatic spices. Perfect for tacos or served with consommé.
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.
Video
Notes
For a slow cooker version, cook on low for 8 hours. The longer the meat marinates, the deeper the flavor.
