Classic Goat Birria: A Taste Of Jalisco In Every Bite

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Birria, a rich and flavorful stew traditionally made with goat meat, has exploded in popularity recently. This recipe will guide you through the entire process, from preparing the fragrant marinade to achieving fall-off-the-bone tenderness, all in the comfort of your own kitchen.


Goat Tacos
Goat Tacos

2 pounds goat meat (bone-in stew meat or shoulder)

  • 4 guajillo peppers, deseeded and roughly chopped
  • 4 ancho peppers, deseeded and roughly chopped
  • 2 pasilla peppers, deseeded and roughly chopped
  • 3 cloves garlic
  • 1 white onion, quartered
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon black pepper
  • 2 teaspoons apple cider vinegar
  • 4 cups beef broth
  • Salt, to taste
  • Optional: 1 bay leaf

  • Directions:

    1. Marinate the Goat Meat: In a large pot, combine the guajillo, ancho, and pasilla peppers, garlic, onion, oregano, cumin, thyme, black pepper, and apple cider vinegar. Cover the pot with water and bring to a boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld. Remove the pot from heat and let the mixture cool slightly.

    2. Puree the Marinade: Using an immersion blender or a regular blender in batches, puree the cooled marinade until smooth.

    3. Marinate the Goat: Transfer the goat meat to a large bowl or non-reactive container. Pour the puréed marinade over the goat, ensuring all pieces are well coated. Cover the container and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor.

    4. Brown the Meat (Optional): While not necessary for tenderness, browning the meat adds a deeper layer of flavor. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the goat meat from the marinade, reserving the marinade, and sear the pieces in batches until golden brown on all sides.

    5. Simmer the Birria: Pour the reserved marinade into the pot used for browning the meat (or a clean Dutch oven if you didn’t brown the meat). Add the browned goat pieces (if applicable) and any accumulated juices from the marinade. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2 1/2 hours, or until the goat meat is very tender and easily shreds with a fork. Add the bay leaf (optional) during the last 30 minutes of cooking for additional depth of flavor.

    6. Serve and Enjoy: Remove the cooked goat meat from the pot with a slotted spoon and shred it into bite-sized pieces. You can discard the bones or add them back to the pot for additional flavor in the remaining broth. Serve the birria with warm corn tortillas, chopped white onion, cilantro, and your favorite dipping sauces like consommé (consumme made from the birria broth), salsa verde, or salsa roja.

    Nutrition Facts (Per Serving)

    Disclaimer: These nutrition facts are estimates only and may vary depending on the specific ingredients used.

    Calories: 450-500 (depending on fat content of the goat meat)

  • Fat: 30-35g
  • Saturated Fat: 15-20g
  • Cholesterol: 80mg
  • Sodium: 500mg (depending on the amount of salt used)
  • Carbohydrates: 10g
  • Protein: 40g

  • Conclusion

    Birria de Cabrito is a delicious and impressive dish that is sure to tantalize your taste buds. By following these steps, you can create a restaurant-quality birria experience at home.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the goat meat with another type of meat?

    Yes, you can substitute the goat meat with beef chuck roast, lamb shoulder, or even short ribs. The cooking time may vary slightly depending on the chosen cut, so adjust accordingly until the meat reaches the desired tenderness.

    2. How can I make the birria spicier?

    If you prefer a spicier birria, you can add a few slices of jalapeño pepper to the marinade along with the other peppers. Alternatively, you can offer a spicy salsa on the side for those who want to add extra heat to their individual servings.

    3. What are some good dipping options for birria?