Birria de Chivo
Goat Birria
Goat is coated in a strained adobo of toasted guajillo, ancho, and cascabel chiles, refrigerated overnight, then slow-roasted wrapped in banana or maguey leaves until it pulls from the bone — one batch yields both a rich consommé and meat for tacos.
Birria de Chivo
✦ Antes de Empezar
Before you cook
Can I use beef instead of goat?
Yes — this same adobo and slow-roasting method is the base used for beef birria; substitute a similar weight of bone-in beef chuck or short ribs and expect a similar cook time until the meat pulls easily from the bone.
Ingredientes· 12View
The Goat
- 4.5 lbsGoat Meat (Chivo)bone-in chunks (leg, shoulder, or ribs)
- 1/4 cup vinegar + 1.5 tbsp saltWhite Vinegar & Saltfor initial rub
Spiced Adobo
- 8Dried Guajillo Chilesstems and seeds removed
- 4Dried Ancho Chilesstems and seeds removed
- 2Dried Chipotle Chilesstems and seeds removed
- 1 head garlic + 1/2 onionGarlic & White Onion
- 1 tsp each (1/2 tsp cloves & cumin)Spices (Ginger, Thyme, Oregano, Marjoram, Cumin, Cloves, Cinnamon)
- 1/4 cupApple Cider Vinegar
Braise
- 4 cupsBeef Broth or Water
- 3Dried Bay Leaves
For Serving
- 1 cup eachWhite Onion & Cilantrochopped
- as neededLimes & Corn Tortillas
Instrucciones
7 pasosPrepara los chiles
Prepare the chiles
Toast the dried chiles briefly, then soak them in hot water for 15 minutes.
Licúa el adobo
Blend the adobo
Blend the softened chiles with the garlic, onion, vinegar, 1 cup water, cumin, oregano, cinnamon, cloves, pepper, and salt. Strain.
Marina el chivo
Marinate the goat
Coat the goat thoroughly with the adobo. Cover and refrigerate 8 to 24 hours.
Arma la olla
Assemble the pot
Line a Dutch oven with softened banana or maguey leaves, if available. Add the meat, adobo, bay leaves, and broth, and fold the leaves over the meat.
Hornea el chivo
Roast the goat
Cover tightly and roast at 325°F (165°C) for 3 1/2 to 4 hours, turning once, until the meat pulls easily from the bone. Alternatively, simmer very gently on the stovetop.
Deshebra la carne
Shred the meat
Remove the meat, shred it, and skim excess fat from the broth. Return some meat to the consommé and keep some separate for tacos.
Sirve
Serve
Serve with onion, cilantro, lime, tortillas, and the hot consommé.