Authentic Goat Birria

Recipe and photo by Sarah Carruth

Birria has deep roots in Jalisco, Mexico, where goat was traditionally the meat of choice long before beef birria became the trendier, taco-truck version most people know today.

The original dish is a slow-braised stew that is rich in chilis and deeply savory. To serve, simply ladle into bowls topped with diced onions and fresh cilantro along with warm tortillas, or fry into quesabirria tacos with a cup of the consommé for dipping.

Ingredients

• 4 lbs LeftCoast GrassFed goat stew meat
• 8 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 3 dried chiles de árbol, stemmed and seeded
• 6 cups water, divided
• 1 medium white onion, quartered
• 5 cloves garlic
• 2 Roma tomatoes, quartered
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1⁄2 tsp. ground cloves
• 1 cinnamon stick
• 3 bay leaves
• 2 tbsp. apple cider vinegar
• 2 tbsp. kosher salt, plus more to taste
• 2 tbsp. avocado or olive oil

For Serving

• Corn tortillas
• White onion, finely diced
• Fresh cilantro, chopped
• Lime wedges
• Shredded Oaxaca or mozzarella cheese (for quesabirria tacos)

Directions

1. Toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat for about 1-2 minutes until fragrant. Don’t let them scorch.
2. Place the toasted chiles in a saucepan with 3 cups of water, the quartered onion, garlic, and tomatoes. Bring to a simmer over medium heat and cook for 10-15 minutes, until the chiles are fully softened.
3. Transfer the chile mixture (including the liquid) to a blender. Add the oregano, cumin, cloves, vinegar, and salt. Blend until completely smooth.
4. Season the goat meat generously with salt. Heat the oil in a large Dutch oven over medium-high heat or sauté in an Instant Pot, searing the goat in batches until browned on all sides. Don’t crowd the pot.
5. Return all the meat to the pot. Pour in the blended chile sauce along with the cinnamon stick, bay leaves and remaining 3 cups of water.
6. If cooking on the stove, bring to a boil, then reduce the heat to low. Cover and simmer gently for 3-3.5 hours, stirring occasionally, until the goat is fork-tender and pulls apart easily. Add a splash more water during cooking if the liquid reduces too much. If cooking in an Instant Pot, switch to Slow Cook and cook on high for 5-6 hours.
7. Once tender, remove the goat and shred it with two forks. Skim the fat from the surface of the consommé and taste, adjusting salt as needed.
8. To serve as a stew, ladle the shredded goat and consommé into bowls and top with onion, cilantro, and a squeeze of lime.
9. To make quesabirria tacos, dip corn tortillas in the fat skimmed from the top of the consommé, then griddle with shredded goat and cheese until crisp and golden. Serve with a small cup of consommé for dipping.