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.
GOAT BIRRIA RECIPE
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)
Enjoy this shredded bbq goat sandwich with cilantro chutney and yogurt chile sauce on cibatta rolls. While it takes time to prepare and grill, the cook time is worth the wait for tender shredded goat meat.