Ingredients
Scale
- 5 lbs Goat meat, cut into large chunks (or beef chuck roast)
- 1 large Onion, roughly chopped
- 8–10 dried Guajillo chiles, stemmed and seeded
- 3–5 dried Ancho chiles, stemmed and seeded
- 4 cloves Garlic, minced
- 1 tbsp Mexican Oregano
- 1 tsp Ground cumin
- 1/2 tsp Ground cloves
Instructions
- Step 1: In a large pot or Dutch oven, combine the goat meat, onion, garlic, oregano, cumin, cloves, salt, and pepper.
- Step 2: Rehydrate the dried chiles by soaking them in hot water for 20-30 minutes until softened. Then blend the rehydrated chiles with some of the soaking water until smooth.
- Step 3: Pour the chile sauce over the meat in the pot. Add enough water to cover the meat by about an inch.
- Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the meat is very tender and easily shreds.
- Step 5: Skim off any excess fat from the surface of the broth. Shred the meat with two forks.
- Step 6: Serve the birria in bowls with the broth. Garnish with chopped onion, cilantro, and a squeeze of lime juice. You can also dip corn tortillas in the broth and fry them to make quesabirria tacos.
Notes
- Refrigerate leftover birria in an airtight container; the flavors meld together even more beautifully overnight.
- For reheating, simmer gently on the stovetop or microwave in short bursts, adding a splash of water or broth if needed to maintain moisture.
- Serve your birria with warm corn tortillas, finely chopped white onion, fresh cilantro, and plenty of lime wedges for squeezing.
- Don't be shy with the chile soaking water – adding it gradually to the blender helps create a perfectly smooth and flavorful birria sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American