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Goat Broth

Name: Goat Broth
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 2 Jitomate; 2 ramitas Thyme; 2 Ancho Chilli; 2 leaves Bay Leaf; 1 ramita Cinnamon sticks; 1/2 pieza White Onion; al servir Coriander; to taste Salt; 1 kg Goat meat pieces; 1 cucharadita Mexican oregano; 4 Guajillo Chilli; 1/2 cucharadita Cumin; 4 cloves Garlic

140 min (20 prep + 120 cook) Medium 6 servings Zacatecas / Norte

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Northern Mexican goat broth with dried chillies and spices

About this recipe

Goat broth in the Zacatecan style, with dried chillies, oregano and northern spices. A robust and aromatic soup reflecting the cooking of northern Mexico.

History & Origin

Goat is fundamental to the cuisine of Zacatecas and northern Mexico, where the tradition of goat farming goes back centuries. Goat broth is consumed especially at festivals and regional celebrations.

Estimated cost

£10.50

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

35g

Protein

10g

Carbohydrates

20g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the chopped goat pieces. In a large pot, brown the meat in hot oil on all sides. Remove and set aside.
2
Toast the guajillo and ancho chillies on a dry griddle. Soak in hot water for 15 minutes.
3
Blend the soaked chillies with roasted tomato, garlic, onion, oregano and cumin. Strain the sauce.
4
In the same pot, fry the chile sauce for 5 minutes. Return the goat meat and cover with 2 litres of hot water.
5
Add bay leaves, thyme, a cinnamon stick and salt. Cook over low heat for 1.5-2 hours until the meat is very tender.
6
Adjust seasoning. Serve the broth garnished with fresh coriander, chopped onion and corn tortillas.