Mexican Birria de Chivo (Goat Birria) is a traditional Mexican dish made from tender goat meat slow-cooked in a flavorful, rich broth with a variety of aromatic spices and chilies. The slow-braising technique infuses the meat with deep, complex flavors, making it a perfect dish for special occasions or a hearty meal. Often served with warm tortillas, lime, and onions, Birria de Chivo is a dish that truly captures the essence of Mexican cuisine.
Here’s a recipe for Mexican Birria de Chivo (Goat Birria):
Ingredients:
For the Marinade:
- Goat meat (chivo): 1.5 kg (about 3.3 lbs) (bone-in cuts like shoulder or shank work best)
- Guajillo chiles: 3-4, seeds and stems removed
- Ancho chiles: 2, seeds and stems removed
- Pasilla chiles: 2, seeds and stems removed
- Dried bay leaves: 2
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic: 6 cloves, minced
- Ginger: 1-inch piece, grated (optional)
- Tomato: 1, chopped
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Water: enough to soak the chiles and blend the marinade
For the Stew:
- Beef broth: 4 cups (or use chicken or vegetable broth as an alternative)
- Onion: 1 large, quartered
- Carrot: 1, peeled and cut into chunks
- Celery stalks: 2, chopped
- Fresh thyme: 2 sprigs
- Fresh oregano: 2 teaspoons (or 1 teaspoon dried)
- Lime: 2 (cut into wedges for serving)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Tortillas: for serving
- Radishes: for garnish (optional)
- Chopped onion: for garnish (optional)
Instructions:
1. Prepare the Marinade:
- Heat a small pan over medium heat and dry toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes until they become fragrant. Be careful not to burn them.
- Once toasted, place the chiles in a bowl and cover with hot water to soften them. Let them soak for about 15 minutes.
- Once softened, blend the chiles with a bit of the soaking water, garlic, ginger, tomato, apple cider vinegar, ground cumin, coriander, cinnamon, cloves, black pepper, and salt until smooth. Add more soaking water if necessary to achieve a smooth consistency.
2. Marinate the Goat Meat:
- Cut the goat meat into large pieces if necessary. Place the meat in a large bowl or resealable plastic bag.
- Pour the prepared marinade over the meat, ensuring that it’s well-coated. Seal the bag or cover the bowl and refrigerate for at least 2-3 hours (overnight for better flavor absorption).
3. Prepare the Stew:
- In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the marinated goat meat on all sides for about 5-7 minutes. This step adds a lot of depth to the flavor.
- Once browned, add the beef broth, onion, carrot, celery, thyme, oregano, and a few bay leaves to the pot. Stir well to combine.
- Bring the liquid to a boil, then lower the heat and simmer uncovered for about 2.5 to 3 hours (or until the meat is very tender and falling off the bone). Alternatively, you can cook it in a pressure cooker for about 45-50 minutes for faster results.
4. Shred the Meat:
- Once the meat is tender, remove it from the pot and set it aside to cool slightly.
- Shred the meat into bite-sized pieces using two forks or your hands, discarding any bones or excess fat.
- Return the shredded meat to the pot and stir well to incorporate it into the broth. Taste and adjust the seasoning with more salt or vinegar if needed.
5. Serve the Birria:
- Ladle the Birria into bowls, ensuring each serving gets plenty of the flavorful broth.
- Serve with warm corn tortillas, fresh cilantro, chopped onion, lime wedges, and radishes on the side.
- For a more traditional touch, you can dip your tortillas into the birria broth and then fry them lightly on a pan for crispy tacos de birria.
Serving Suggestions:
- Tacos de Birria: Dip the tortillas in the birria broth, then quickly fry them on a skillet for a crispy taco shell. Fill them with the shredded goat meat, top with cilantro, onions, and a squeeze of lime.
- Salsa: Serve with a spicy salsa verde or salsa roja on the side for extra heat.
- Side Salad: A light Mexican-style slaw or a fresh tomato and cucumber salad can be a refreshing side.
Tips:
- Adjust the spice: If you prefer a milder birria, reduce the amount of dried chiles or remove the seeds from the chiles before soaking them.
- Tender meat: Slow cooking is key to making the meat tender and flavorful. If you’re using a pressure cooker, make sure to follow the cooking times carefully to avoid overcooking.
- Broth consistency: You can reduce the broth to make it thicker, or leave it more liquid if you prefer a soupy version. The broth is key to the dish’s rich flavor, so make sure to taste and adjust seasoning as needed.
Mexican Birria de Chivo is a soul-warming, savory dish that’s perfect for gatherings or any occasion where you want something rich and full of flavor. Whether served as a stew or in crispy tacos, this dish is sure to impress! 🌮🐐🍲
Would you like recommendations for a drink pairing or a side dessert to complement the birria?
