📝 About This Recipe
Transport your kitchen to the heart of Jalisco with this authentic Birria de Chivo, a soul-warming stew that defines Mexican comfort food. Succulent goat meat is marinated in a complex adobo of toasted dried chilies and aromatic spices, then slow-braised until it collapses into tender, flavor-soaked shreds. This dish is a celebration of deep, earthy flavors and a velvety consomé that is as prized as the meat itself.
🥗 Ingredients
The Meat
- 4 pounds Goat shoulder or leg (cut into large 3-inch chunks, bone-in for flavor)
- 2 tablespoons Kosher salt (plus more to taste)
The Chili Adobo
- 6 pieces Guajillo chilies (stemmed and seeded)
- 3 pieces Ancho chilies (stemmed and seeded)
- 3-5 pieces Chiles de Árbol (optional, for extra heat)
- 1 White onion (roughly chopped)
- 6 pieces Garlic cloves (peeled)
- 1/4 cup Apple cider vinegar
- 3 pieces Whole cloves
- 1/2 inch Cinnamon stick (Mexican Canela preferred)
- 1 tablespoon Dried Mexican oregano
- 1 teaspoon Cumin seeds (toasted)
- 1/2 teaspoon Black peppercorns
The Braising Liquid
- 6 cups Beef or chicken stock (low sodium)
- 3 pieces Bay leaves
- 2 pieces Roma tomatoes (roasted)
For Serving
- 24 pieces Corn tortillas (warmed)
- 1 bunch Cilantro (finely chopped)
- 1 White onion (finely diced)
- 3 Lime wedges (for squeezing)
- 6 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Season the goat meat generously with kosher salt on all sides. Let it sit at room temperature for 30 minutes to allow the salt to penetrate.
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2
In a dry skillet over medium heat, toast the dried chilies (Guajillo, Ancho, and Árbol) for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl of hot water and soak for 20 minutes until soft.
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3
In the same skillet, lightly toast the cumin seeds, peppercorns, cloves, and cinnamon stick until aromatic. Grind them into a fine powder using a spice grinder or mortar and pestle.
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4
Place the soaked chilies, ground spices, chopped onion, garlic, apple cider vinegar, oregano, and roasted tomatoes into a blender. Add 1 cup of the chili soaking liquid and blend until completely smooth.
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5
Strain the chili paste through a fine-mesh sieve into a bowl to remove any bits of skin or seeds, creating a silky adobo sauce.
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6
Coat the goat meat thoroughly with the adobo sauce. For the best flavor, let it marinate in the refrigerator for at least 4 hours, or ideally overnight.
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7
Preheat your oven to 325°F (165°C). Place the marinated meat and any excess sauce into a large Dutch oven or heavy oven-proof pot.
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8
Pour the stock around the meat and add the bay leaves. The liquid should almost cover the meat. Cover the pot with a tight-fitting lid (or foil then a lid) to trap all the steam.
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9
Braise in the oven for 3.5 to 4 hours. Check at the 3-hour mark; the meat is done when it is fork-tender and falling off the bone.
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10
Carefully remove the meat from the pot and place it on a cutting board. Discard the bones and bay leaves. Use two forks to shred the meat into bite-sized pieces.
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11
Skim the excess fat from the top of the liquid remaining in the pot (this is your consomé). Keep this fat in a small bowl if you plan to make 'Quesabirria' tacos later.
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12
Taste the consomé and adjust seasoning with salt if needed. Return some of the shredded meat to the liquid to keep it moist, or serve the meat on a platter with the consomé in bowls on the side.
💡 Chef's Tips
If you find goat meat too gamey, soak it in a mixture of water and 1/2 cup of vinegar for 30 minutes before seasoning. Don't skip straining the adobo; the smooth texture of the consomé is a hallmark of a professional-grade birria. For a deeper flavor profile, sear the marinated meat in a hot pan before adding the braising liquid to the pot. If you cannot find goat, high-quality beef shank or chuck roast is a common and delicious substitute. Save the leftover consomé! It freezes beautifully and makes an incredible base for spicy noodle soups.
🍽️ Serving Suggestions
Serve 'Estilo Jalisco' by placing the meat in a shallow bowl and pouring the hot consomé over it, topped with onion and cilantro. Make 'Quesabirria' by dipping tortillas in the reserved chili fat, searing them on a griddle with Oaxacan cheese and meat. Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca to cut through the richness. Serve alongside a side of Mexican red rice and refried beans for a full feast. Always provide plenty of fresh lime wedges; the acidity is essential to balance the deep, earthy chili flavors.