Authentic Mexican Birria Goat Recipe

Introduction

Experience the rich, smoky flavors of traditional Mexican cuisine with this authentic birria goat recipe. Slow-cooked and infused with a blend of dried chilies and spices, this dish is perfect for a hearty meal or delicious tacos.

Ingredients

• 3 lbs goat meat (bone-in for extra flavor)
• 6 cloves garlic (minced)
• 1 onion (chopped)
• 3 Roma tomatoes (diced)
• 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
• 12 corn tortillas (warmed)
• 1 cup chopped cilantro
• 1 cup chopped onions
• 1 lime (cut into wedges)

Instructions

1. Step 1: 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.
2. Step 2: In a blender, combine the soaked chilies, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a little water if needed.
3. Step 3: Coat the goat meat thoroughly with the chili sauce. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
4. Step 4: In a large pot, heat 2 tablespoons of oil over medium heat. Add the marinated goat meat and sear on all sides for about 5 minutes until browned.
5. Step 5: Pour in enough water to cover the meat. Add bay leaves, bring to a simmer, then cover and cook on low heat for 3 to 4 hours, or until the meat is tender and easy to shred.
6. Step 6: Remove the meat from the broth, shred it finely, and return the shredded meat to the consommé for serving.
7. Step 7: Serve the birria in bowls with the consommé or use the shredded meat to fill warm corn tortillas. Top with chopped cilantro, onions, and a squeeze of lime wedges for authentic tacos.

Tips & Variations

• For a milder dish, reduce the number of dried chilies or remove the seeds before blending.
• Use beef or lamb as a substitute if goat meat is not available, adjusting cooking time accordingly.
• Make birria quesadillas by folding tortillas around the shredded meat and cheese, then frying until crispy.
• Save the consommé broth to use as a flavorful dipping sauce called “consomé” for the tacos.

Storage

Store leftover birria and consommé in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without dried chilies?

The dried chilies provide the signature smoky and rich flavor essential to birria. While you can use fresh chilies or chili powders, the taste may differ from the traditional version.

How can I tell when the goat meat is done?

The meat is done when it is very tender and easily shreds with a fork. This usually takes 3 to 4 hours simmering on low heat.

Authentic Mexican Birria Goat Recipe

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★★★★★

4.6 from 101 reviews

• Author: Jack
• Total Time: 3 hours 50 minutes (excluding marination time)
• Yield: 6 servings 1x

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Description

This Authentic Birria Goat Recipe is a traditional Mexican dish featuring tender, slow-cooked goat meat marinated in a rich, flavorful chili sauce made from dried guajillo, ancho, and pasilla chilies. The meat is simmered until perfectly tender and served with a savory consommé, warm corn tortillas, fresh cilantro, onions, and lime wedges for a classic taco experience.

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Ingredients

Scale 1x2x3x

Meat and Marinade

• 3 lbs goat meat (bone-in for extra flavor)
• 6 cloves garlic (minced)
• 1 onion (chopped)
• 3 Roma tomatoes (diced)
• 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)

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Instructions

1. Prepare Chilies: Remove stems and seeds from the dried guajillo, ancho, and pasilla chilies. Lightly toast them in a dry pan for 30 seconds per side to release their aromas, then soak them in hot water for 10 minutes until softened.
2. Make Chili Sauce: In a blender, combine the soaked chilies, diced tomatoes, chopped onion, minced garlic, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Blend until smooth, adding a little water if necessary to achieve a thick sauce consistency.
3. Marinate Meat: Coat the goat meat thoroughly with the chili sauce, ensuring all parts are well covered. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate deeply.
4. Sear Meat: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the marinated goat meat and sear on all sides for about 5 minutes to lock in juices and develop flavor.
5. Simmer: Pour enough water into the pot to cover the meat completely. Add bay leaves (if desired) and bring to a gentle simmer. Cover the pot and cook on low heat for 3-4 hours, or until the meat is tender enough to shred easily.
6. Shred Meat: Remove the meat from the broth, shred it using two forks, then return the shredded meat to the consommé to soak up the flavorful broth before serving.
7. Serve: Serve the birria hot in bowls with the consommé as a stew or use the shredded meat for tacos with warm corn tortillas, topped with chopped cilantro, onions, and lime wedges for an authentic Mexican taco experience.

Notes

• Using bone-in goat meat adds extra depth and richness to the broth.
• If goat meat is not available, beef short ribs or lamb can be used as alternatives.
• Toast chilies gently to avoid burning, which can cause bitterness.
• Marinating the meat overnight will significantly enhance the flavor.
• The consommé can be served alongside the tacos for dipping to add extra moisture and flavor.
• Adjust the amount of chilies to control the heat level according to your taste preference.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Mexican

Keywords: Birria, Goat Meat, Mexican, Traditional, Stew, Tacos, Slow Cooked, Chili Sauce