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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Birria De Chivo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions