Birria De Chivo Recipe

Name: Birria De Chivo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried ancho chiles - stemmed, seeded, and cut into strips; 8 dried guajillo chiles - stemmed, seeded, and cut into strips; 2 dried cascabel chiles - stemmed, seeded, and cut into strips; 5 1/2 cups chicken broth; 7 pounds goat meat; 1 large onion, diced; 12 cloves garlic, minced; 4 teaspoons salt; 3 teaspoons dried oregano; 2 teaspoons ground thyme; 1 1/2 teaspoons cumin seeds; 1 teaspoon ground allspice; 4 whole cloves; ground black pepper to taste; 5 bay leaves; 8 medium plum tomatoes, quartered; 4 tablespoons apple cider vinegar; 2 fluid ounces tequila (such as Sauza(R))

Servings: persons

8 dried ancho chiles - stemmed, seeded, and cut into strips
8 dried guajillo chiles - stemmed, seeded, and cut into strips
2 dried cascabel chiles - stemmed, seeded, and cut into strips
5 1/2 cups chicken broth
7 pounds goat meat
1 large onion, diced
12 cloves garlic, minced
4 teaspoons salt
3 teaspoons dried oregano
2 teaspoons ground thyme
1 1/2 teaspoons cumin seeds
1 teaspoon ground allspice
4 whole cloves
ground black pepper to taste
5 bay leaves
8 medium plum tomatoes, quartered
4 tablespoons apple cider vinegar
2 fluid ounces tequila (such as Sauza(R))

1
Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
2
Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
3
Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
4
Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.

619

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 dried ancho chiles - stemmed, seeded, and cut into strips, 8 dried guajillo chiles - stemmed, seeded, and cut into strips, 2 dried cascabel chiles - stemmed, seeded, and cut into strips, 5 1/2 cups chicken broth, and more.

Yes, Birria De Chivo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Birria De Chivo

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