Soups & BrothsMediumFree

Goat Broth

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

3.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: Mar 27, 2026 · Updated: Jun 22, 2026

Northern Mexican goat broth with dried chiles and spices

Servings

Custom:

💰 Estimated cost: $22.81

$3.80 per person

* Approximate prices based on US supermarkets

Ingredients

4 cloves Garlic$0.20find
al gusto 1 ramita Cinnamon sticksfind
al gusto 1/2 pieza White Onionfind
2 Ancho Chile$0.96find
4 Guajillo Chile$1.76find
1 kg Goat meat pieces$17.61find
al gusto al servir Cilantrofind
al gusto 1/2 cucharadita Cuminfind
2 Jitomate$1.05find
2 leaves Bay Leaf$0.10find
al gusto 1 cucharadita Mexican oreganofind
al gusto to taste Saltfind
2 ramitas Thyme$1.13find

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About this recipe

Goat broth in the Zacatecan style, with dried chiles, 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

$22.81

Total cost

$3.80

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

350

Calories

35g

Protein

10g

Carbohydrates

20g

Fat

Fiber

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 chiles on a dry griddle. Soak in hot water for 15 minutes.
3
Blend the soaked chiles 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 cilantro, chopped onion and corn tortillas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.