Goat Birria

Birria de chivo is the original: goat, not beef, braised in a deep red chili adobo until it falls apart. The braising liquid becomes consomme, the cup of brick-red broth you dip the tacos in. It takes an afternoon, but almost all of it is hands-off. This is the dish that sells people on goat.

Why this recipe works

• Goat shoulder has the connective tissue that melts into a glossy consomme.
• Toasting and soaking the dried chilies builds a deeper adobo than powder ever will.
• A long, gentle braise means the meat shreds with a fork and the fat renders into the broth.

Ingredients

• 4 lb bone-in goat shoulder, cut into large chunks
• Kosher salt
• 4 guajillo chilies, stemmed and seeded
• 3 ancho chilies, stemmed and seeded
• 2 chiles de arbol (optional, for heat)
• 4 roma tomatoes
• 1 onion, halved
• 6 garlic cloves
• 1 tbsp cumin seed
• 1 tsp black peppercorns
• 2 cloves
• 1 tsp dried oregano (Mexican if you have it)
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 1 stick cinnamon
• 6 cups water or stock
• To serve: corn tortillas, white onion, cilantro, lime

Method

1. Salt the goat chunks well and let them sit while you make the adobo.
2. Toast the dried chilies in a dry pan until fragrant, about 30 seconds a side, then soak in hot water for 15 minutes.
3. Char the tomatoes, onion, and garlic in the same pan until blackened in spots.
4. Blend the soaked chilies, charred vegetables, cumin, peppercorns, cloves, oregano, vinegar, and a cup of the soaking water into a smooth adobo.
5. Brown the goat hard in a Dutch oven, then pour the adobo over it. Add bay, cinnamon, and enough water or stock to nearly cover.
6. Cover and braise at 300F for about 3.5 hours, until the meat shreds easily.
7. Pull the meat, shred it, and skim some fat off the consomme. Taste the broth and adjust salt.
8. Build tacos with the meat on corn tortillas, dip in or crisp on a griddle, top with onion, cilantro, and lime. Serve consomme alongside.

Tips

Do not skip toasting and soaking the chilies. That step is the whole flavor. For quesabirria, dip the tortilla in the fat on top of the consomme, griddle it with cheese and meat, and fold.

Storage and leftovers

The meat and consomme keep 4 days in the fridge and freeze well for 3 months. Store them together so the meat stays moist. Reheat gently.

What to serve with it

Corn tortillas, chopped white onion, cilantro, lime, and a bowl of the consomme. A simple lime rice rounds it out.

More

Goat shoulder is the cut for this, see our goat shoulder guide and the goat pillar. Learn the technique in the braising guide and find pasture-raised goat near you.

FAQ

What cut of goat is best for birria?

Bone-in shoulder. The connective tissue melts into the consomme and the meat shreds clean.

Can I make birria with beef instead?

Yes, chuck or short rib works, but goat (birria de chivo) is the traditional and leaner version.

What is consomme?

The seasoned braising broth, served in a cup for dipping the tacos. It is the signature of birria.