Authentic Mexican Birria Goat Recipe
Introduction
Birria is a rich and flavorful Mexican stew traditionally made with goat meat, slowly cooked until tender and infused with a blend of dried chilies and spices. This authentic birria goat recipe offers a comforting, aromatic dish perfect for a family meal or special occasion.
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
- 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 to soften.
- 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 to reach a sauce consistency.
- Step 3: Coat the goat meat thoroughly with the chili sauce. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.
- 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.
- Step 5: Pour in enough water to cover the meat completely. Add bay leaves (optional) and bring to a simmer. Cover and cook on low heat for 3 to 4 hours, or until the meat is tender and easily shredded.
- Step 6: Remove the meat from the broth, shred it using two forks, and return the shredded meat to the consommé for serving.
- Step 7: Serve the birria in bowls with the consommé or use the meat to make tacos with warm corn tortillas, topped with chopped cilantro, onions, and lime wedges.
Tips & Variations
- For a deeper flavor, toast the spices briefly before blending.
- Substitute goat meat with beef or lamb if unavailable.
- Add a pinch of smoked paprika to enhance the smoky flavor.
- Serve with a side of pickled jalapeños for extra heat.
Storage
Store leftover birria in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain the meat’s tenderness and the consommé’s flavor. You can also freeze birria for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat instead of goat?
Yes, birria can be made with beef or lamb, which are more widely available and still deliver great flavor. Adjust cooking times as needed for tenderness.
How do I make the birria broth less spicy?
Remove the seeds from the chilies carefully and reduce the number of dried chilies used. You can also add more water or broth during cooking to mellow out the spiciness.
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Authentic Mexican Birria Goat Recipe
- Total Time: 7 hours 50 minutes
- Yield: 6 servings 1x
Description
This Authentic Birria Goat Recipe is a traditional Mexican stew prized for its rich, smoky, and spicy flavors. Slow-cooked goat meat is marinated in a blend of toasted dried chilies, tomatoes, garlic, and warm spices, resulting in tender, flavorful meat perfect for serving in consommé or as filling for tacos.
Ingredients
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 Cooking
- 2 tbsp oil (for searing)
- Bay leaves (2 leaves)
For Serving
- 12 corn tortillas (warmed)
- 1 cup chopped cilantro
- 1 cup chopped onions
- 1 lime (cut into wedges)
Instructions
- Prepare Chilies: Remove the stems and seeds from the dried chilies. Lightly toast them in a dry pan for about 30 seconds on each side to release their flavors, then soak them in hot water for 10 minutes until softened.
- Make the Marinade: In a blender, combine the soaked chilies, diced tomatoes, chopped onion, minced garlic, apple cider vinegar, cumin, oregano, ground cinnamon, and cloves. Blend until smooth, adding a bit of the soaking water if needed to achieve a sauce consistency.
- Marinate the Meat: Thoroughly coat the goat meat with the chili sauce. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Sear the 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 develop a rich crust.
- Cook the Birria: Pour in enough water to cover the meat. Add bay leaves and bring the pot to a simmer. Cover and cook on low heat for 3 to 4 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the meat from the broth, shred it into bite-sized pieces, then return it to the consommé to soak up the flavorful juices.
- Serve: Serve the birria in bowls with the consommé on the side, or use the shredded meat as filling for warm corn tortillas topped with chopped cilantro, onions, and lime wedges.
Notes
- For extra depth of flavor, use bone-in goat meat.
- Soaking the chilies helps remove bitterness and makes blending easier.
- The consommé can be served as a dipping broth for tacos or as a flavorful soup.
- Adjust the level of heat by modifying the amount or type of dried chilies.
- Leftover birria tastes even better the next day as the flavors continue to meld.
- Prep Time: 20 minutes plus 4 hours marinating time
- Cook Time: 3.5 hours
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Keywords: Birria, goat meat, Mexican stew, traditional birria, spicy stew, dried chile marinade, slow-cooked meat, taco filling
