Goat Birria Recipe: Slow-Braised Goat in Chile Consomé

Name: Goat Birria Recipe: Slow-Braised Goat in Chile Consomé
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 3 to 4 lb goat stew meat or bone-in goat shoulder, cut in large pieces; 1 tbsp kosher salt, plus more to taste; 6 dried guajillo chiles, stemmed and seeded; 3 dried ancho chiles, stemmed and seeded; 2 to 4 dried chiles de árbol (for heat); 1 medium white onion, half roughly chopped, half finely diced for serving; 8 garlic cloves; 2 Roma tomatoes; 1 tbsp dried Mexican oregano; 1 1/2 tsp ground cumin; 1/2 tsp dried thyme; 1 tsp black peppercorns; 4 whole cloves; 1 cinnamon stick (about 2 in); 3 bay leaves; 1/4 cup apple cider vinegar; 6 cups beef or goat broth (or water); Corn tortillas, cilantro, lime wedges for serving

September 25, 2026

Rivas Ranch labeled rack pack from our pasture-raised lamb and goat

Birria started as a goat dish, and goat is still the best way to make it. The meat is lean but full of connective tissue, so a long, gentle braise turns it silky and rich. Bone-in pieces give the consomé more body. Make it a day ahead if you can; the flavor settles overnight and the fat is easy to skim off the top.

Prep: 30 min | Cook: 3 hr 30 min | Makes: 6 to 8 servings

The Cut

Goat stew meat or bone-in goat shoulder. Every Rivas Ranch package is single origin: one animal, never co-mingled.

Ingredients

3 to 4 lb goat stew meat or bone-in goat shoulder, cut in large pieces
1 tbsp kosher salt, plus more to taste
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 to 4 dried chiles de árbol (for heat)
1 medium white onion, half roughly chopped, half finely diced for serving
8 garlic cloves
2 Roma tomatoes
1 tbsp dried Mexican oregano
1 1/2 tsp ground cumin
1/2 tsp dried thyme
1 tsp black peppercorns
4 whole cloves
1 cinnamon stick (about 2 in)
3 bay leaves
1/4 cup apple cider vinegar
6 cups beef or goat broth (or water)
Corn tortillas, cilantro, lime wedges for serving

Directions

Season the goat all over with the salt and let it sit while you make the sauce. For more flavor, do this the night before.
Toast the dried chiles in a dry skillet over medium heat for 20 to 30 seconds per side, just until fragrant. Cover with hot water and soak 15 minutes.
Blend the soaked chiles with the chopped onion, garlic, tomatoes, oregano, cumin, thyme, peppercorns, cloves, vinegar and 1 cup of fresh water until very smooth. Strain for a silkier consomé.
Place the goat in a heavy Dutch oven. Pour the chile sauce over it, add the cinnamon stick, bay leaves and the broth.
Bring to a simmer, cover, and cook on low heat on the stovetop or in a 300°F oven for 3 to 3 1/2 hours, until the meat pulls apart easily. Goat is safe once it passes 145°F, but for birria you want it cooked well past that so the collagen melts.
Lift out the meat and shred it, discarding bones. Skim the fat from the consomé and save it. Taste the consomé and salt it until it's bold. It should taste a little salty on its own.

Food Safety Note From April

Cool leftovers quickly: spread the meat in a shallow container and refrigerate within 2 hours. Reheat consomé to a full boil before serving again. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.