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
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 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
