Birria de Chivo Estilo Jalisco (Mexican Braised Goat) Recipe

In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.

Drain the soaked chilies and transfer them to a blender. Add the sautéed onion and garlic, along with the beef broth, water, ground cumin, dried oregano, and ground cinnamon. Blend until smooth.

Season the goat meat with salt and pepper. Add the meat to the pot and pour the blended chili sauce over it. Stir to coat the meat evenly.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 3-4 hours, or until the meat is tender and easily shreds with a fork.

Once the meat is cooked, remove it from the pot and shred it using two forks. Set aside.

Increase the heat to medium-high and continue simmering the sauce until it thickens and reduces slightly, about 10-15 minutes.

Return the shredded meat to the pot and stir to combine with the thickened sauce. Cook for an additional 10 minutes to let the flavors meld together.

Serve the Birria de Chivo with warm corn tortillas and garnish with chopped cilantro. Serve lime wedges on the side for squeezing over the meat.

Enjoy this delicious and authentic Mexican dish!