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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
