Tacos de Birria de Chivo (Goat Birria Tacos) are a delicious Mexican specialty featuring slow-cooked goat meat in a flavorful, spicy broth. Here’s a recipe to make these mouthwatering
Ingredients:
For the Goat Birria:
- 3 lbs goat meat, cut into chunks (bone-in preferred for extra flavor)
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 medium onion, quartered
- 6 cloves garlic
- 2 tomatoes, quartered
- 1 tbsp Mexican oregano
- 1 tbsp ground cumin
- 1 tbsp black peppercorns
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 bay leaves
- 1/2 cup apple cider vinegar
- 1/4 cup white vinegar
- Salt to taste
- Water (enough to cover the meat)
For the Tacos:
- Corn tortillas
- Finely chopped onion
- Chopped cilantro
- Lime wedges
- Salsa of your choice (optional)
Instructions:
- Prepare the Chilies and Marinade:
- Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat until they are fragrant (about 2-3 minutes). Be careful not to burn them.
- Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes, or until they soften.
- In a blender, combine the softened chilies, onion, garlic, tomatoes, oregano, cumin, peppercorns, cinnamon, cloves, apple cider vinegar, and white vinegar. Blend until smooth, adding some of the soaking water if necessary to create a smooth paste.
- Marinate the Goat:
- Place the goat meat in a large bowl or resealable plastic bag. Pour the chili paste over the meat and mix well to ensure all pieces are coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Cook the Birria:
- Preheat the oven to 325Β°F (165Β°C).
- Transfer the marinated goat meat and its marinade to a large oven-safe pot or Dutch oven. Add enough water to cover the meat and stir to combine.
- Add the bay leaves and a pinch of salt. Cover the pot with a lid or aluminum foil.
- Cook in the preheated oven for about 3 to 4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add more water if necessary to keep the meat submerged.
- Prepare the Tacos:
- Once the birria is done, remove the meat from the broth and shred it with forks, discarding any bones.
- Heat a skillet over medium heat and warm the corn tortillas until soft and pliable.
- To assemble the tacos, place some shredded birria meat on each tortilla and top with chopped onion and cilantro. Serve with lime wedges on the side.
- Serve and Enjoy:
- Serve the birria tacos with a bowl of the rich, flavorful broth (consommΓ©) on the side for dipping. Optionally, add salsa for extra heat and flavor.
Enjoy your delicious Acos de Birria de Chivo, a traditional Mexican dish full of bold, spicy, and smoky flavors!
