Birria De Chivo Recipe


Birria De Chivo Recipe

How To Make Birria De Chivo

Birria de chivo is a Mexican dish made with braised goat meat that is marinated in chilis and anchovy. This is best served with tortillas and beans.

Prep: 35 mins
Marinade: 8 hrs 10 mins
Cook: 4 hrs 20 mins
Total: 13 hrs 5 mins


For Marinade:

  • 3 ancho chile peppers
  • 1 cup white vinegar
  • 15 whole black peppercorns
  • 1 fresh ginger root, (1 inch)
  • 2 garlic cloves, peeled
  • 3 whole cloves
  • 1 dried marjoram, pinch
  • 1 ground cumin, pinch
  • 1 dried thyme, pinch
  • lb goat leg

For Meat Sauce:

  • 2 lb plum tomatoes
  • 2 cup water
  • 3 whole black peppercorns
  • 2 garlic cloves, peeled
  • 2 whole cloves
  • 1 dried marjoram, pinch
  • 1 dried thyme, pinch
  • 1 ground cumin, pinch
  • salt, to taste

For Hot Sauce:

  • 30 chiles de arbol
  • ¼ cup white vinegar
  • 10 whole black peppercorns
  • 1 clove garlic, peeled
  • 2 white onions, minced


  1. Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, which wil atake bout 10 minutes; drain.

  2. Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
  3. Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
  4. Preheat oven to 350 degrees F. Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.

  5. Bake in the preheated oven until goat is very tender, which is about½ hours. Remove lid or foil and cook until goat is browned. This takes about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.

  6. Bring a large pot of water to a boil; add tomatoes and boil until soft for 5 to 10 minutes. Drain and let tomatoes cool until easily handled.

  7. Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
  8. Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
  9. Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
  10. Blend softened chiles with ¼ cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.

  11. Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.


  • Sugar: 5g
  • :
  • Calcium: 23mg
  • Calories: 44kcal
  • Carbohydrates: 9g
  • Fat: 1g
  • Fiber: 3g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 291mg
  • Protein: 1g
  • Saturated Fat: 1g
  • Sodium: 12mg
  • Vitamin A: 2228IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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