📝 About This Recipe
Hailing from the heart of Jalisco, Mexico, Birria de Chivo is a celebratory goat stew that defines the art of slow-cooking. This recipe features tender, succulent goat meat bathed in a deeply aromatic adobo of dried chilies, warm spices like cinnamon and cloves, and roasted aromatics. It is a labor of love that results in a rich, velvety consomé and meat so tender it collapses at the touch of a fork.
🥗 Ingredients
The Meat
- 4-5 pounds Goat Meat (A mix of leg and shoulder, cut into large chunks)
- 2 tablespoons Kosher Salt (For dry-brining the meat)
The Adobo Marinade
- 6-8 pieces Guajillo Chilies (Stemmed and seeded)
- 3-4 pieces Ancho Chilies (Stemmed and seeded)
- 3-5 pieces Chiles de Árbol (Optional, for extra heat)
- 1/2 piece White Onion (Roughly chopped)
- 6-8 pieces Garlic Cloves (Peeled)
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Mexican Oregano (Dried)
- 1 teaspoon Ground Cumin
- 3 pieces Whole Cloves
- 1/2 inch Mexican Cinnamon Stick (Or 1/2 tsp ground)
- 1 teaspoon Black Peppercorns
- 1/2 teaspoon Ginger (Ground or fresh grated)
The Braising Liquid
- 6-8 cups Beef or Chicken Stock (Low sodium preferred)
- 3 pieces Bay Leaves (Dried)
For Garnish and Serving
- 1 piece White Onion (Finely diced)
- 1 bunch Fresh Cilantro (Chopped)
- 3-4 pieces Lime Wedges
- 1 pack Corn Tortillas (Warm)
👨🍳 Instructions
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1
Season the goat meat generously with kosher salt on all sides. For the best flavor, do this the night before and let it rest in the refrigerator, or at least 1 hour before cooking.
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2
In a dry skillet over medium heat, lightly toast the dried Guajillo, Ancho, and Árbol chilies for 1-2 minutes until fragrant but not burnt. Place them in a bowl of hot water to soak for 15 minutes until soft.
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3
In the same skillet, char the onion and garlic cloves until they have dark spots and are softened.
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4
To make the adobo, place the soaked chilies, charred onion, garlic, vinegar, oregano, cumin, cloves, cinnamon, peppercorns, and ginger into a blender. Add 1 cup of the chili soaking liquid and blend until completely smooth.
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5
Strain the adobo through a fine-mesh sieve into a bowl, discarding any solids to ensure a silky smooth consomé later.
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6
Coat the goat meat thoroughly with the adobo. If time permits, let it marinate for at least 2 hours.
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7
Preheat your oven to 325°F (165°C). In a large Dutch oven or heavy-bottomed pot, place the marinated meat and pour over any remaining adobo.
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8
Add the stock and bay leaves to the pot. The liquid should almost cover the meat. Cover the pot with a tight-fitting lid (or a layer of foil then the 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 falling off the bone and shreds effortlessly with a fork.
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10
Carefully remove the meat from the pot. Shred it into bite-sized pieces, removing and discarding any large bones or excess fat.
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11
Skim the excess fat (the 'red oil') from the top of the liquid in the pot. Save this fat if you plan to make Quesabirria tacos! Taste the broth (consomé) and adjust salt if needed.
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12
To serve as a soup, place a generous portion of shredded meat in a deep bowl and ladle the hot consomé over it.
💡 Chef's Tips
Don't skip straining the adobo; it’s the secret to a professional, clear consomé without gritty chili skins. If you find goat too gamey, soak the raw meat in a mix of water and 1/2 cup of vinegar for 30 minutes before seasoning. For a deeper flavor profile, sear the marinated meat in a little oil before adding the stock for the braise. Always use Mexican oregano if possible; it has citrusy notes that regular Mediterranean oregano lacks. This dish tastes even better the next day after the flavors have fully melded in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls with plenty of fresh lime juice to cut through the richness of the goat. Provide a side of warm, handmade corn tortillas for dipping into the broth. Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve with a side of 'Salsa Macha' if you want an extra kick of heat and crunch. Offer a small plate of radishes and pickled habanero onions to add a crisp texture contrast.