Traditional Jalisco Goat Birria

About this recipe

Goat birria is the original and most traditional version of birria, from Jalisco, where it is made with goat meat marinated in a deep adobo of dried chillies, spices and vinegar. Unlike modern versions made with beef or lamb, goat has a more intense and distinctive flavour, with dense, fibrous protein that becomes extraordinarily tender after hours of slow cooking. The resulting consommé is deep, spiced and slightly acidic from the vinegar, while the meat shreds easily for serving in tacos or as a soup. It is the quintessential Sunday dish of the Altos de Jalisco highlands, invariably served with chopped onion, coriander, lime and chile de árbol sauce.

1. 1

   Clean the goat meat, trimming excess fat. Cut into large bone-in pieces. Marinate in the adobo for at least 4 hours (ideally overnight in the refrigerator).

   💡 A longer marinade produces more tender and flavourful meat.

2. 2

   Make the adobo: toast and soak the chillies (guajillo, ancho, pasilla and morita). Blend with charred tomato, garlic, onion, cinnamon, cumin, cloves, pepper, oregano and vinegar until very smooth.

   💡 Strain the adobo for a finer texture.

3. 3

   In a pressure cooker or large casserole, place the marinated meat with all the adobo and enough water to cover. Bring to the boil.

4. 4

   Pressure cooker: 1 hour 30 minutes. Regular casserole: 3 hours over low heat, adding water as needed to keep the meat submerged.

   💡 The meat is ready when it falls easily away from the bone.

5. 5

   Remove the meat and shred it. Return the bones to the broth and simmer for a further 30 minutes to enrich it. Strain the consommé and adjust salt.

6. 6

   Serve in a deep bowl with the consommé and shredded meat, or in tacos with warm tortillas. Garnish with chopped white onion, fresh coriander, dried oregano and lime juice. Serve with chile de árbol sauce.

   💡 The birria consommé tastes even better the next day.