Entree: Mexico – Bajio Mexico (Zacatecas) – Birria Zacatecana

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 30 min

Total 5 hrs 15 min

Ingredients

- 4 lb (1.8 kg) goat shoulder, bone-in, trimmed
- 2 tsp (10 g) kosher salt, plus more to taste
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 8 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 2 dried chile de arbol (optional for heat), stemmed and seeded
- 6 cloves garlic
- 1 medium white onion, quartered
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) apple cider vinegar or additional white vinegar
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground black pepper
- 3 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 3 bay leaves
- 1 tsp (4 g) brown sugar or 1 tbsp (12 g) grated piloncillo
- 6 cups (1.4 L) low-sodium beef or chicken broth, divided (about 3 cups/720 ml for braise + 3 cups/720 ml reserved for rice and adjustment)
- 1 1/2 cups (285 g) long-grain white rice
- 3 cups (720 ml) chicken broth or water for rice (can come from the divided broth above)
- 2 tbsp (30 ml) vegetable oil for rice
- 1 medium red onion, thinly sliced (about 6 oz / 170 g) for quick-pickling
- 1 cup (240 ml) white vinegar for quick-pickled onions
- 1 cup (240 ml) water for quick-pickled onions
- 1 tbsp (12 g) sugar for quick-pickled onions
- 1 tbsp (18 g) salt for quick-pickled onions
- 1 cup (25 g) cilantro leaves, chopped
- 1/2 cup (80 g) white onion, finely chopped (for garnish)
- 24 small corn tortillas
- Lime wedges, to serve

Instructions

Short Description:
A slow-braised goat stew marinated in a rich blend of dried chiles and regional spices, served with warm corn tortillas, cilantro-onion, quick-pickled red onion, and Mexican-style rice for a complete main course. The meat becomes deeply flavored and fall-apart tender, accompanied by a savory consommé for dipping or spooning over rice.

Regional Notes:
Birria Zacatecana traditionally uses goat (or sometimes lamb) and emphasizes a balanced marinade of local chiles and spices—often with a slightly earthier, herb-forward profile than some coastal versions. The Zacatecas method highlights bone-in cuts and a long, slow braise that yields a robust consommé and tender shredded meat distinct from quicker or purely tomato-forward regional variants.

1. Rinse the goat shoulder and pat dry. Rub the meat with 2 tsp (10 g) kosher salt and let sit at room temperature while you prepare the chile marinade (about 20–30 minutes).
2. Toast the dried chiles briefly in a dry skillet over medium heat, 10–20 seconds per side, until aromatic but not burned. Transfer to a bowl and cover with hot water to soak 20 minutes; drain and reserve soaking liquid.
3. In a blender, combine soaked chiles, 6 cloves garlic, 1 quartered white onion, 1/4 cup (60 ml) white vinegar, 1 tbsp (15 ml) apple cider vinegar, 2 tsp cumin, 2 tsp Mexican oregano, 1 tsp thyme, 1/2 tsp black pepper, 3 cloves, cinnamon stick, 1 tsp brown sugar (or piloncillo), and 1/2 cup (120 ml) of the chile soaking liquid. Blend to a smooth paste, adding a little more soaking liquid if needed.
4. Place the goat in a large nonreactive container or heavy-duty zip-top bag. Pour the chile-spice paste over the meat, massaging to coat thoroughly. Cover and refrigerate at least 8 hours or overnight for best flavor.
5. Preheat oven to 325°F (160°C). Remove the meat from the marinade, reserving the excess marinade. In a large Dutch oven or heavy ovenproof pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the goat on all sides until browned, 6–8 minutes total, working in batches if necessary.
6. Return all seared pieces to the pot. Add the reserved marinade, 3 cups (720 ml) of the broth, 3 bay leaves, and bring to a gentle simmer on the stovetop. Cover and transfer to the preheated oven.
7. Braise in the oven until the meat is very tender and pulls from the bone, about 3 to 3 1/2 hours. (Alternatively simmer gently on the stovetop, covered, 3 1/2–4 hours, or pressure-cook 60–75 minutes depending on your appliance.)
8. When the meat is done, remove the pot from the oven. Transfer the meat to a cutting board and let rest 10 minutes. Skim any excess fat from the cooking liquid and remove bay leaves, cinnamon stick, and whole cloves. If desired, strain the liquid through a fine-mesh sieve to produce a clear consommé.
9. Shred the meat, discarding large bones, and return shredded meat to the pot with the consommé. Keep warm. Taste and adjust seasoning with salt and additional broth as needed. If you prefer a stronger dip, reduce some of the consommé over medium-high heat until slightly concentrated, about 8–12 minutes.
10. While the meat rests, prepare the quick-pickled onions: combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tbsp (12 g) sugar, and 1 tbsp (18 g) salt in a small saucepan and bring to a simmer to dissolve sugar and salt. Place sliced red onion in a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 20–30 minutes (or longer) to develop flavor.
11. Make the rice: heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add 1 1/2 cups (285 g) long-grain rice and cook, stirring, until lightly toasted, 3–4 minutes. Add 3 cups (720 ml) chicken broth (use reserved broth if desired), bring to a simmer, cover, and reduce heat to low for 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
12. Warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable and slightly charred at the edges. Keep wrapped in a towel to stay warm.
13. To serve: spoon rice onto plates, top with shredded birria and ladle some consommé over the rice. Offer warm tortillas, chopped cilantro, chopped white onion, quick-pickled red onions, and lime wedges so diners can make tacos or eat the birria with rice and consommé as preferred.
14. Store leftover meat and consommé refrigerated for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth to loosen the meat and refresh the consommé.