Mexican
Birria
Tender goat is marinated in a deep red adobo of dried chiles, vinegar, warm spices, and Mexican oregano, then slowly cooked until it falls from the bone. Serve it in its consomé with onion, cilantro, lime, and warm corn tortillas.
Watch it madeJoshua Weissman · 7:02
Ingredients
- Bone-in goat shoulder or leg, cut into large pieces1 lb
- Dried guajillo chiles, stemmed and seeded3
- Dried ancho chile, stemmed and seeded1
- Dried chile de árbol1
- White vinegar1/4 cup
- Roma tomato1 small
- White onion1/2 medium
- Garlic cloves3
- Mexican oregano1 tsp
- Ground cumin1/2 tsp
- Black peppercorns6
- Whole cloves2
- Allspice berries2
- Cinnamon stick1 small piece
- Bay leaves2
- Dried thyme1/4 tsp
- Salt1 1/4 tsp, plus more to taste
- Water or light beef broth2 1/2 cups
- Corn tortillas6
- Chopped white onion1/4 cup
- Chopped cilantro1/4 cup
- Lime wedges2
Method
- Toast the guajillo, ancho, and chile de árbol in a dry comal or skillet for a few seconds per side until fragrant, taking care not to burn them.
- Cover the toasted chiles with hot water and soak for 15 minutes until soft.
- Roast the tomato, onion, and garlic on the comal until blistered and softened.
- Drain the chiles and blend them with the roasted tomato, onion, garlic, vinegar, Mexican oregano, cumin, peppercorns, cloves, allspice, cinnamon, thyme, 1 teaspoon salt, and 1/2 cup water until very smooth.
- Pass the adobo through a fine sieve, pressing firmly to extract the sauce.
- Rub the goat pieces with the strained adobo, cover, and marinate in the refrigerator for at least 4 hours or overnight.
- Place the marinated meat and all the adobo in a heavy pot, add the bay leaves and 2 cups water or light broth, and bring to a gentle simmer.
- Cover and cook over low heat for 2 1/2 to 3 hours, turning the meat occasionally, until the goat is very tender and pulls easily from the bone.
- Skim excess fat from the surface of the consomé and season the broth with the remaining salt or more to taste.
- Remove the bones and shred the meat into large tender pieces.
- Serve the birria in bowls with plenty of hot consomé, warm corn tortillas, chopped onion, cilantro, and lime wedges.
Common questions
What can I substitute for goat shoulder or leg in birria?
Beef chuck, short ribs, or lamb shoulder work well if you can’t find goat. Choose a cut with good connective tissue and some fat, since birria needs long simmering to become tender and richly flavored.
How long should I marinate the meat, and can I skip it?
Marinate at least 4 hours, but overnight gives deeper flavor and better color. You can skip it in a pinch, but the birria will taste less integrated; if rushed, let the adobo coat the meat for at least 30 minutes.
What are the most common mistakes when making birria?
Burning the chiles is the biggest one, because it makes the sauce bitter. Also avoid under-soaking the chiles, skipping the sieve, or boiling hard instead of simmering gently, which can toughen the meat and muddy the adobo.
How do I store leftover birria and adobo?
Cool it quickly, then refrigerate in a covered container for up to 4 days. For longer storage, freeze the meat with some broth and sauce for up to 3 months. Reheat gently so the meat stays tender and the fat doesn’t separate too aggressively.
What’s the best way to serve birria?
Serve it hot with some of the cooking broth for dipping, plus warm corn tortillas, chopped onion, cilantro, and lime. It’s also excellent as tacos, quesabirria, or over rice; skimming a little fat from the broth adds extra flavor.