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Goat Birria Stew

Goat Birria Stew

Goat Birria is a savory stew that originated in the Mexican state of Jalisco. The goat tew has a long and rich history that can be traced back to pre-Columbian times when indigenous people would cook meat in large pits dug in the ground. Over time, the stew evolved, and Spanish colonizers introduced new ingredients and cooking techniques to create the goat birria that we know today. Traditionally, birria is made with goat meat, but other animal proteins can be used, such as beef or lamb.

Goat meat meat is stewed in blend of spices, including chili peppers, cumin, and cloves, and slow-cooked for several hours until it is tender and flavorful. Birria has become a popular dish in many parts of Mexico and the United States, and it is often served at special occasions like weddings, birthdays, and religious festivals. In recent years it became especially popular as a trending food through Tik Tok and Instagram. 

Enjoy the goat birria as a stew, or use it as the main ingredient for birria tacos, birria ramen, birria pizza or whatever other dishes you dream up.



Cook Time: 6 hours. 1 hour prep, 5 hours cook.


  • 3 Tbs. poblano chili powder
  • 5 dried guajillo chiles, halved with stems and seed removed (substitute with fresh if desired)
  • 3 lbs.bone-in goat stew meat,roast,leg orshanks
  • 1 Tbs. sea salt
  • 3 Tbs. avocado oil 
  • 1 onion chopped
  • 1 – 28 oz. can of crushed tomatoes 
  • ¼ c of white vinegar
  • 2 ½ Tbs. minced garlic from a jar
  • 2 Tbs. fresh ginger, grated
  • 2 tsp. of oregano 
  • 1 tsp. cumin
  • 2 tsp. white sesame seeds
  • 2 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • Fresh cilantro
  • Lime



  1. Pre-heat oven to 325 degrees.
  2. Toast the chilies in a pan on medium-high heat, about a minute per side. Once finished, put chilies into a bowl, cover with 2 cups of boiling water and set aside.
  3. Use the same pan to lightly toast the sesame seeds. Set aside in a bowl.
  4. If using larger cuts of goat meat, cut into 1-2 inch cubes. Rub with salt. 
  5. Sear the goat meat in the avocado oil, browning all sides of the meat. As the meat finishes, put on a plate. 
  6. Cook the chopped onion in the same pan and oil until translucent and edges are browned. Set pan aside.
  7. In a blender, place the toasted peppers and liquid, along with the tomatoes, pepper powder, vinegar, garlic, ginger, sesame seeds, cumin, cloves and oregano. Blend until smooth.
  8. In an oven-safe pot, add the meat, onions and blended pepper mixture. Stir and add the cinnamon stick and bay leaves. Add at least 4 cups of water. Add more if the meat is not fully covered.
  9. Cover the pot and cook the goat birria for about 5 hours until the meat is tender and can be easily pulled off the bone.
  10. Remove bones and serve with cilantro, lime and a side of tortillas or rice.

The goat birria is now ready to use in other recipes. Or, freeze the stew so it can be used at another time for tacos, ramen, pizza or other creative, tasty uses. 





Goat meat contains 27.1 grams of protein and just 3 grams of fat per 100 gram/3 oz. serving. Learn more about the nutritional benefits of goat meat here.


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