📝 About This Recipe
Hailing from the heart of Jalisco, Mexico, this Birria is a soul-warming celebration of slow-cooked tradition. By blending succulent goat meat with beef chuck, we achieve a perfect balance of gamey depth and buttery richness, all bathed in a velvet-smooth adobo of toasted dried chilies and warm spices. This is more than a meal; it is a labor of love that results in meat so tender it collapses at the touch of a fork, served alongside a crimson consommé that captures the very essence of Mexican comfort.
🥗 Ingredients
The Proteins
- 2 pounds Goat Meat (Chivo) (leg or shoulder, cut into 3-inch chunks)
- 2 pounds Beef Chuck Roast (well-marbled, cut into 3-inch chunks)
- 1 pound Beef Shank (bone-in for extra gelatin and flavor)
The Adobo Base
- 6 pieces Guajillo Chilies (stemmed and seeded)
- 4 pieces Ancho Chilies (stemmed and seeded)
- 3-5 pieces Chiles de Arbol (optional, for heat)
- 1 large White Onion (quartered)
- 8 pieces Garlic Cloves (peeled)
- 1/4 cup Apple Cider Vinegar
- 4 pieces Whole Cloves
- 1 teaspoon Black Peppercorns
- 1 inch Cinnamon Stick (Mexican Canela preferred)
- 1 tablespoon Dried Mexican Oregano
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Ginger (the secret ingredient for authentic Birria)
The Braising Liquid
- 6 cups Beef Broth (low sodium)
- 3 pieces Bay Leaves
- 2 tablespoons Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Generously season all meat chunks with kosher salt on all sides. Let the meat sit at room temperature for 30 minutes to ensure even cooking and better seasoning penetration.
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2
In a dry skillet over medium heat, lightly toast the Guajillo, Ancho, and Arbol chilies 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, char the quartered onion and garlic cloves until they develop dark spots, which adds a smoky complexity to the sauce.
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4
Place the soaked chilies, charred onion, garlic, vinegar, cloves, peppercorns, cinnamon, oregano, cumin, and ginger into a high-speed 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, discarding any tough bits of skin or seeds. This ensures a silky consommé.
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6
In a large heavy-bottomed Dutch oven, heat a splash of oil over medium-high heat. Sear the meat in batches until deeply browned on all sides. Remove meat and set aside.
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7
Reduce heat to medium. Pour a small amount of beef broth into the pot to deglaze, scraping up all the brown bits (fond) from the bottom.
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8
Return the meat to the pot and pour the strained adobo sauce over it, stirring to coat every piece thoroughly.
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9
Add the remaining beef broth and bay leaves. The liquid should just cover the meat. Bring to a gentle simmer.
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10
Cover with a tight-fitting lid. If using an oven, bake at 300°F (150°C) for 4 hours. If using the stovetop, keep at a very low simmer for 3.5 to 4 hours until the meat is 'fall-apart' tender.
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11
Carefully remove the meat from the pot. Shred it using two forks, discarding any large pieces of fat or bones. Keep the shredded meat moist with a ladle of the cooking liquid.
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12
Skim the excess fat (consomé fat) from the top of the liquid in the pot. Save this flavorful red oil in a small bowl—it's liquid gold for making Quesabirria tacos later!
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13
Taste the consommé (the broth) and adjust seasoning with salt or a squeeze of lime if needed.
💡 Chef's Tips
Don't skip the ginger; it provides a unique aromatic note traditional to Birria that cuts through the richness of the goat. Always strain your adobo sauce; the difference between a grainy broth and a professional, silky consommé is the sieve. If you can't find goat, use lamb shoulder—it has a similar fat content and earthy flavor profile. Make this a day in advance; like all stews, the flavors deepen and harmonize significantly after a night in the refrigerator. Use the skimmed fat to fry your tortillas if making tacos; it adds incredible color and flavor.
🍽️ Serving Suggestions
Serve 'en tazón' (in a bowl) with plenty of consommé, topped with chopped raw onion, cilantro, and a squeeze of lime. Make Quesabirrias by dipping corn tortillas in the skimmed fat, searing them on a griddle with Oaxacan cheese and the shredded meat. Pair with a cold Mexican Lager or a glass of tart Hibiscus (Jamaica) Agua Fresca to balance the richness. Serve alongside warm, handmade corn tortillas and a spicy Salsa de Chile de Arbol. Include a side of pickled red onions and radishes for a refreshing, crunchy contrast.