Savory Goat Birria Recipe: A Flavorful Feast

Justin Allen

Savory Goat Birria Recipe: A Flavorful Feast

Welcome back to the blog, food lovers! Today, we're excited to share a mouthwatering recipe for Goat Birria, a traditional Mexican dish that is perfect for gatherings or a cozy family meal. This slow-cooked, flavorful stew is rich in spices and is sure to impress your taste buds. Let’s dive into this delicious recipe!

What is Birria?

Birria is a traditional Mexican dish that originated in the state of Jalisco. Typically made with goat, beef, or lamb, it is known for its deep, rich flavors and tender meat. The meat is marinated in a blend of spices and then slow-cooked until it is fall-apart tender, often served with warm tortillas and garnishes.

Ingredients

For the Marinade:

  • 2 lbs goat meat (shoulder or leg), cut into chunks
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup apple cider vinegar
  • 2 cups beef or chicken broth

For the Stew:

  • 1 onion, chopped
  • 2 bay leaves
  • 1 can (14 oz) diced tomatoes
  • Tortillas for serving
  • Chopped cilantro, lime wedges, and diced onion for garnish

Instructions

1. Prepare the Marinade: Start by removing the stems and seeds from the dried chiles. In a dry skillet, lightly toast the chiles over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them.

Once toasted, place the chiles in a blender along with garlic, cumin seeds, oregano, black pepper, salt, apple cider vinegar, and 1 cup of broth. Blend until smooth to create a rich marinade.

2. Marinate the Goat: In a large bowl, combine the goat meat with the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

3. Cook the Stew: In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion and sauté until translucent. Add the marinated goat meat, bay leaves, diced tomatoes, and the remaining broth. Bring to a simmer.

4. Slow Cook: Cover the pot and reduce the heat to low. Let it cook for 2-3 hours or until the goat meat is tender and easily pulls apart with a fork. If you’re short on time, you can use a pressure cooker to speed up the process.

5. Serve: Once the birria is ready, remove the bay leaves and shred the meat if desired. Serve the birria hot with warm tortillas, and garnish with chopped cilantro, diced onion, and lime wedges.

Tips for Enjoying Goat Birria

  • Tacos: Use the birria to make delicious tacos. Dip the tortillas in the broth for added flavor before filling them with meat and toppings.
  • Consommé: Serve the rich broth alongside the meat for dipping. It’s packed with flavor and enhances the overall experience.
  • Leftovers: Goat Birria tastes even better the next day! Store leftovers in the fridge and reheat for a quick and tasty meal.

Conclusion

We hope you enjoy making and savoring this Goat Birria recipe! It’s a perfect dish for sharing with family and friends, bringing warm, comforting flavors to your table. Don’t forget to share your creations with us on social media! Tag @ratherberanching and use the hashtag #GoatBirria.

Happy cooking, and stay tuned for more delicious recipes from Rather Be Ranching!

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