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Birria de Chivo (Mexican Goat Stew)
4.9 from 216 votes

Birria de Chivo (Mexican Goat Stew)

Birria de Chivo is a slow-cooked Mexican goat stew featuring goat leg marinated in a spiced paste of ancho chilies, vinegar, and aromatic spices like ginger, cumin, and marjoram. The meat absorbs these flavors overnight before baking slowly until tender with a roasted finish. This stew is complemented by a sauce made from plum tomatoes and whole spices, adding depth and complexity.

Prep Time
35 mins
Cook Time
4 hrs 20 mins
Additional Time
8 hrs
Total Time
12 hrs 55 mins
Servings: 4 servings
Course: Soup
Cuisine: Mexican

Ingredients

  • 3 ancho chili pepper
  • 1 cup white vinegar
  • 15 black peppercorns whole
  • 1- inch fresh ginger root piece
  • 2 garlic peeled, cloves
  • 3 clove whole
  • 1 pinch marjoram
  • 1 pinch cumin ground
  • 1 pinch thyme
  • 4 ½ pounds goat leg
For the meat sauce:
  • 2 cups water
  • 3 black peppercorns whole
  • 2 pounds plum tomatoes
  • 2 garlic peeled, cloves
  • pinch marjoram dried
  • pinch thyme dried
  • pinch cumin ground
  • salt to taste
  • 2 clove whole
For the hot sauce:
  • 30 chiles de árbol
  • ¼ cup white vinegar
  • 10 black peppercorns whole
  • 1 garlic clove
  • 2 onion minced, white

Instructions

    Cup of Yum
  1. Fill a pot with water and bring it to a boil. Add the ancho peppers and boil in water for about 5 minutes, turn off the heat and leave the peppers to soak in the hot water for a further 10 minutes.
  2. In a food processor, blend together the softened chilies along with 1 cup vinegar, ginger, 2 garlic cloves, 3 cloves, the marjoram, cumin and thyme into a paste. Strain away the excess liquid and transfer the marinade to a clean bowl.
  3. In a large bowl, combine the goat meat with the marinade, so that the meat is covered evenly. Cover it and refrigerate for 8 hours (overnight).
  4. Preheat the oven to 350 ℉/ 175 ℃.
  5. Place the meat in a baking tray or baking dish, cover with foil or a lid and bake for about 3 ½ hours or until the meat is cooked through.
  6. 15 minutes before the meat is ready uncover the tray and cook until nicely roasted. Cover the meat again after taking it out of the oven to keep warm.
  7. Now, uncover it and cook it again for 15 minutes until the meat gets brown. Take it out of the oven and cover to keep it warm.
  8. Pour the meat juice into a container and store it.
  9. Fill a large pot with water and bring to a boil. Add in the tomatoes and cook them for 5-10 minutes until softened. Drain and cool them.
  10. Peel the tomatoes and them in a food processor with the meat juice, 2 cups of water, the garlic cloves, peppercorns, cloves, thyme, marjoram and cumin. Blend to a smooth sauce.
  11. In a saucepan, bring the meat sauce to a boil over medium-high heat. Reduce the heat to medium and simmer and stir often.
  12. Add the ancho chilies to a pot of water and boil for 5 minutes, then drain.
  13. Blend the ancho chilies, ¼ cup vinegar, 10 peppercorns, 1 garlic clove, and salt into a smooth hot sauce. Strain it into a glass.
  14. Finally, chop the meat into bite-sized pieces and serve them with hot sauce and meat sauce. Serve it with onions on the side.

Notes