Entree: Mexico – Jalisco – Birria de Chivo (Goat Birria)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs 30 min

Additional 8 hrs

Total 8 hrs

Ingredients

- 3.5 lb (1.6 kg) goat shoulder, bone-in, trimmed and cut into large pieces
- 6 dried ancho chiles, stems removed, seeds scraped (about 30 g)
- 4 dried guajillo chiles, stems removed, seeds scraped (about 20 g)
- 2 dried pasilla chiles, stems removed, seeds scraped (about 10 g)
- 2 medium roma tomatoes, roasted (about 8 oz / 225 g)
- 1/2 medium white onion (for sauce) (about 4 oz / 115 g)
- 6 cloves garlic
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) achiote paste
- 1 tsp (2 g) ground cumin
- 4 whole cloves
- 1 cinnamon stick (2 inches) (about 2 g)
- 1 tsp (6 g) black peppercorns
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) dried thyme
- 1.5 tbsp (22 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil or lard (for browning)
- 4 cups (960 ml) beef or goat stock (or water, if needed)
- 12 corn tortillas (for serving)
- 1 medium white onion, finely chopped (for garnish) (about 8 oz / 225 g)
- 1 bunch cilantro, chopped (about 1 cup / 30 g)
- 4 limes, cut into wedges

Instructions

Short Description:
Slow-cooked Jalisco-style goat marinated in a rich, smoky chile-spice adobo and braised until falling-apart tender, served with warm corn tortillas, chopped onion, cilantro, and lime. The cooking liquid is reduced to a flavorful consommé for dipping or ladling over tacos.

Regional Notes:
This Jalisco variation uses goat (chivo) as the primary protein and a chile-forward adobo (ancho, guajillo, pasilla) tempered with cloves and cinnamon—giving a deeper, earthier profile than beef birrias from other regions. The meat is marinated, browned, and slowly braised until tender, with the braising liquid reduced into a concentrated consommé typical of Jalisco birria service.

1. Prepare chiles: heat a dry skillet over medium heat and briefly toast each dried chile for 10–20 seconds per side until aromatic (do not burn). Remove stems and scrape out most seeds. Place chiles in a heatproof bowl and cover with very hot water; soak 20–30 minutes until softened. Reserve 1 cup (240 ml) of the soaking liquid.
2. Roast aromatics: while chiles soak, roast the roma tomatoes and 1/2 onion over an open flame, under a broiler, or in a hot skillet until charred on all sides. Peel if desired. Lightly smash the garlic cloves (no need to roast).
3. Toast whole spices: in the same dry skillet, toast the whole cloves, cinnamon stick, and black peppercorns 1–2 minutes until fragrant. Remove and let cool slightly.
4. Make the adobo: transfer softened chiles (drained), roasted tomatoes, roasted onion, garlic, achiote paste, apple cider vinegar, toasted spices, ground cumin, dried oregano, dried thyme, 1 tbsp (15 g) of the kosher salt, and about 1/2 cup (120 ml) of the reserved chile soaking liquid to a blender. Blend on high to a very smooth paste, adding more soaking liquid as needed (up to remaining 1/2 cup) to achieve a thick but pourable adobo. Taste and adjust salt.
5. Marinate the goat: place the goat pieces in a large bowl or zip-top bag and pour the adobo over, massaging the paste into the meat so all pieces are well coated. Cover and refrigerate at least 4 hours, ideally overnight.
6. Brown the meat: when ready to cook, preheat oven to 325°F (160°C) if using oven braise. Heat 2 tbsp (30 ml) vegetable oil or lard in a large Dutch oven or heavy braising pot over medium-high heat. Working in batches, remove excess marinade (reserve marinade) and brown goat pieces on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.
7. Combine and braise: add the reserved adobo to the pot and cook 1–2 minutes to wake flavors, then pour in 4 cups (960 ml) stock and scrape any browned bits from the bottom. Return browned goat to the pot, add bay leaves and remaining 1/2 tbsp (7 g) salt, and bring to a low simmer. Cover and either simmer gently on the stovetop for 2.5–3.5 hours or transfer to the oven and braise 3–4 hours, until the meat is fork-tender and near falling off the bone.
8. Shred and reduce consommé: using tongs, remove goat pieces to a cutting board and discard bones. Shred the meat with forks and discard any large excess fat or gristle. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Skim excess fat from the surface. Bring the strained liquid to a simmer and reduce uncovered until slightly thickened and concentrated (about 15–25 minutes) to taste; this is your consommé for dipping and ladling. Adjust seasoning with salt.
9. Finish the meat: return shredded meat to the reduced consommé to rewarm and coat, or for a traditional taco texture, heat a skillet with a little of the fat, spread shredded meat in a single layer and crisp the edges briefly before mixing with some consommé.
10. Serve: warm corn tortillas on a comal or skillet. To assemble, dip tortillas briefly in consommé (optional), fill with shredded Birria de Chivo, and top with chopped white onion and cilantro. Serve with lime wedges and a small bowl of warm consommé for dipping.