The BEST Authentic Birria de Chivo

Whip an authentic Birria de Chivo dish, with Birya de Komsom, on the stove, in an instant pot or in the oven. Enjoy it as a fertilizer stew or use it to make taco birya, ramen birya or molita.

This birria receta recipe is made with traditional goat, dried chili, onion, garlic and a variety of spices. If you want a shot made from beef and / or lamb, check out our other shot recipes.

Other popular Mexican recipes: Carna Asada, Carna Asada Tacos, French Fries Carna Asada, Carna Asada Nachos and Polo Asado.

Biria Jalisco

Birria de Chivo is a goat-based dish that includes a delicate braided goat cooked in a thick and delicious chili sauce. Originating in Jalisco, Mexico, the goat is towed before serving with the soup (Birria Konsum) and toppings. It is also traditionally accompanied by renewed beans and tortillas.

How to make Birria de Chivo

(How to make beer) – We provide three different ways to prepare the gingerbread, including on the stove, in the oven and in the instant pot. The recipe card below lists the exact steps you need for success. For those who prefer step-by-step visual guides, here are a few:

Prepare the sauce

Soak the meat

Roast the meat until tender

Ways to use Birria de Chibo

Our favorite ways to use shot meat:

A stew in a shot
Biriya soup (simply stain the sauce to create a thin, soup-like texture)
Tacos Biriya
Birya Ramen
Mulitas
Birya Xdils
Pizza Biriya
Anchildas
Floats

Barbecue de Chibo

As mentioned above, this Mexican dish is traditionally made with goat (birria de chivo). Goat is not an easy piece of meat to find here in the United States so you can use beef, lamb or a combination of the three. We purchase goat from Wild Fork Foods Because our local stores do not carry it.

Birria de Chivo

Whip an authentic Birria de Chivo dish, with Birya de Komsom, on the stove, in an instant pot or in the oven. Enjoy it as a fertilizer stew or use it to make taco birya, ramen birya or molita.

Preparation time30 subtlety

Cooking time2 Hours 30 subtlety

Total time3 Hours

Course: Dinner, lunch, main course

kitchen: Mexican

Key word: Shooting recipes, goat recipes, Mexican recipes

Dishes: 10 Dishes

Calories: 511JNF

cost: $ 35

Meat shot:

3 heart goat
1 tablespoon black pepper
1 tablespoon Salt
1/2 teaspoon Ground cumin

Shot stew:

2 tablespoon Olive oil, divided
4 Guilloche Chillis
4 Ancho Chillis
1 Little Onion, thinly sliced
8 cloves Garlic, skins removed
2 all cloves
8 black pepper
1-2 all Chipotle pepper
14 courage Crushed tomatoes
1 teaspoon Dried Mexican oregano (* Note 1)
1 teaspoon Dry thyme
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cumin
1/4 Goblet Apple vinegar
3-4 Glasses Beef soup, divided (* Note 2)
Salt for tasting
1/2 Cinnamon stick
2 all Bay leaves

Decoration (optional)

Lime juice, pickled red onion, pickled pepper, chopped onion or cilantro.

Prepare the chili:

Add 1 tablespoon of olive oil to the pan and preheat over medium heat. Cut the dry chili and remove the seeds. Add the chili to the heated pan and roast about 1-2 per side. Be sure to move constantly and discard the peppers so they do not burn. You will have to start over if you burn the chili because they get a bitter taste.
Remove the chili and transfer to a bowl of hot water until softened (about 20 minutes).

Prepare the sauce:

Add 1 tablespoon of olive oil to the same pan and fry the onion until transparent (about 4-5 minutes). Add the garlic cloves and roast for 60 seconds, until they smell. Transfer to a blender.
Roast the cloves and pepper for approx. 15 seconds. Transfer to a blender.
Add the chipotle pepper, crushed tomatoes, dried thyme, dried oregano, 1/2 teaspoon of cumin, ground ginger, salt, apple cider vinegar and 1 cup of beef soup to the blender.
Drain the softened chili (do not use leftover chili water) and add to blender. Stir until smooth. Add more beef broth, 1 tablespoon at a time, if necessary to move the blender if the sauce is too thick. Add salt to taste.
Add the bay leaves and cinnamon stick to the top of the meat. Pour the sauce over the meat and turn the pieces of meat over to ensure full coverage. Soak for a minimum of two hours, up to 24 hours.

Cooking instructions for the stove:

Add the meat and marinade to a large pot. Add 2-3 cups of beef broth, enough to cover all the meat. Cover and cook over medium heat for 2.5 hours, until the meat crumbles easily. Add more beef broth, as needed, to cover the meat. Remove the bay leaves and cinnamon stick.
Serve in individual bowls and top with your favorite toppings. Optional: Strain the sauce to create a consume if using ramen or taco.

Oven cooking instructions:

Preheat the oven to 350 degrees F. Add the meat and marinade to a large ovenproof dish. Add 1-2 cups of beef broth, enough to cover all the meat. Cover with foil and roast for about two hours, until the meat crumbles easily. Remove the bay leaves and cinnamon stick.
Serve in individual bowls and top with your favorite toppings. Optional: Strain the sauce to create a consume if using ramen or taco.

Immediate pot instructions:

Add two cups of beef broth to the inner pot of the instant pot. Add the meat and marinade. Place the lid on the immediate pot, making sure the value is in the sealed state. Cook under high pressure for 45 minutes. Let the pressure release naturally for 15 minutes, before you finish with a quick release. The meat should break down easily. Remove the bay leaves and cinnamon stick.
Serve in individual bowls and top with your favorite toppings. Optional: Strain the sauce to create a consume if using ramen or taco.

Note 1 – You can use regular oregano if you do not have Mexican oregano on hand.
Note 2 – Do not trim corners. Be sure to use high quality soup, like our Instant Pot Bone Soup, otherwise the end result will suffer.