Birria de Chivo Recipe │ Authentic Mexican Goat Stew Estilo Jalisco
In Mexico, an authentic birria recipe is made with goat (chivo) meat, and trust me, the flavor is bold, rich, spicy, and absolutely unforgettable.

But birria isn’t just about taste—it has a deeper meaning. It’s known as the ultimate hangover cure, just like other legendary dishes rooted in a night of indulgence, such as caldo tlalpeño, Autehntic Barbacoa or aguachiles.

My sisters and I used to hit up our favorite birriería on Sunday or Saturday mornings for a steaming hot delicious broth, and some tasteful birria tacos or quesadillas. These traditional birria recipe is also very popular for special occasions and is served at weddings, baptisms and quinceañeras.

Birria is not just a meal—it is a whole experience. The spicy broth, slow-braised meat, and warm corn tortillas bring comfort to the soul… and yes, they also help the body recover from a long night!
And you know what’s funny? Birria is best enjoyed with a cold beer or an almost-frozen Coca-Cola—a classic Mexican tradition that somehow just makes everything taste even better.

What I love most about birria de chivo is its deep, intense flavor. Cooking it with goat meat, just as the traditional Mexican recipe calls for, makes all the difference. The unique taste of braised goat combined with the rich chile adobo sauce is what gives authentic Jalisco-style birria its iconic status.

Birria has become so popular tin the United States that you can find birria-only restaurants across the U.S., like Birriería Ocotlán in Chicago. The other day, I even spotted a birria taco food truck right in the middle of downtown Chicago, even Disneyland has birria tacos now!—that’s how much people love it!
I’ve been making birria for over 12 years, and I learned the best way to marinate goat meat from my sister’s mother-in-law, who is originally from Jalisco, Mexico. And if there’s one thing Jalisco is famous for, it’s birria, tortas ahogadas, and carne en su jugo. She taught me how to make the perfect birria sauce, how to properly marinate the chivo, and how to get that authentic, bold flavor just like we do it in Mexico.

So if you’re ready to bring a little taste of Jalisco to your kitchen, let’s get cooking! Here is the recipe for birria de res.
Ingredients for Authentic Birria de Chivo
For the Birria Marinade:
- 5 ancho chile peppers,
- 7 guajillo chiles,
- 5 chile cascabel,
- 8 garlic cloves
- 1/2 white onion
- 6 tomatoes
- 1/2 cup vinegar
- 1 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- 10 black peppercorns
- 5 cloves
- 1 teaspoon cumin
- 3 bay leaves
- 1/4 teaspoon marjoram
- 1/2 teaspoon thyme
- 2 tablespoons oregano
- 1/2 teaspoon ground ginger
- 1 cinnamon stick
- 7 pounds of goat meat (I would recommend making a mix of goat loin, leg, or ribs)

Do you want to learn how to make birria consome? visit this post Birria Tacos with Consommé Authentic Recipe
How to Make Birria de Chivo
Step 1: Roast the Ingredients
- Lightly coat tomatoes, onion, and garlic with olive oil.
- Roast them in an air fryer at 350°F for 5 minutes OR on a griddle over medium-high heat for 20 minutes, flipping occasionally.


Step 2: Prepare the Chiles
- Toast the ancho chilies, guajillo chilies, and cascabel chiles in a dry pan over medium heat for 10 seconds per side until fragrant.
- Transfer them to a pot of hot water and soak for 10 minutes to soften.
- Once they are soft on the inside, take off the branches.


Step 3: Make the Adobo Sauce
- Blend the soaked chiles, roasted vegetables, vinegar, salt, and all the spices with 1 cup of hot water until smooth.
- Strain the sauce to remove any bits.


Step 4: Marinate the Goat Meat
- Rinse the goat meat and pat dry.
- Coat it in the adobo sauce and let it marinate overnight in the fridge for the best flavor (I have made it right away a couple times and still turs out delicious)


Step 5: Cook the Birria
- Place the marinated meat and the marinade in a Dutch oven, slow cooker, or Instant Pot.
- Pour i2 cups of water or enough water to cover the meat.
- Slow cook for 4-6 hours until fork-tender.
- Instant pot use the meat option.


Step 7: Shred & Serve a good birria
- Remove the tender goat meat from the broth and shred it.
- Serve in individual bowls, topped with fresh onion, cilantro, and lime wedges.


Do not get rid of the juice!
Use the birria broth to make some amazing consomé and serve it at another meal! check how here
How to Eat Birria de Chivo
- Serve birria with the broth as if it was a soup, add chopped onion, cilantro, and squizz half a lime! Have ready so warm corn tortillas, and enjoy! How to Heat Corn Tortillas Like a Pro
- Quesabirria Tacos – Use the fat from the broth to fry corn tortillas, add cheese and shredded birria, then dip in birria consomé.
- Birria Tacos – Fill warm tortillas with shredded birria and serve with salsa taquera verde.
- Birria Consomé – Serve the birria broth (goat juices) as a soup with chickpeas, squeeze of lime, and fresh herbs like cilantro.

FAQs About Birria de Chivo
Can you freeze birria?
Yes! Birria freezes well. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
How to reheat birria tacos?
Reheat birria tacos in a non-stick skillet over medium heat for 2-3 minutes per side until crispy and hot or plac ein the air fryer at 350 for a couple minutes.
Is birria gluten-free?
Yes! Traditional birria is naturally gluten-free. Just make sure your tortillas are gluten-free if needed.

Is birria healthy?
Birria is high in protein but also contains fat from the meat and broth. Enjoy it in moderation as part of a balanced diet.
Whether you’re making birria tacos, quesabirrias, or a hearty Mexican goat stew, this authentic birria de chivo recipe will transport you straight to Jalisco, Mexico. I’d love to see how your birria turns out—so tag me on Instagram and let me know: Are you a quesabirria person or a birria consomé fan?
¡Buen provecho!
Do you want more Mexican Recipes?
Authentic Birria de Chivo Recipe
Ingredients
For the birria marinade
- 5 ancho chiles
- 7 guajillo chiles
- 5 chiles cascabel
- 8 garlic cloves
- 1/2 white onion
- 6 tomatoes
- 1/2 cup vinegar
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt
- 10 black peppercorns
- 5 cloves
- 1 tsp cumin
- 3 bay leaves
- 1/4 tsp marjoram
- 1/2 tsp thyme
- 2 tbsp oregano
- 1/2 tsp ground ginger
- 1 cinnamon stick
- 7 pounds goat meat
- Fresh cilantro, white onion, and lime wedges for serving
Instructions
- Step 1: Roast the IngredientsLightly coat tomatoes, onion, and garlic with olive oil.Roast them in an air fryer at 450°F for 5 minutes OR on a griddle over medium-high heat for 20 minutes, flipping occasionally.
- Step 2: Prepare the ChilesToast the ancho chilies, guajillo chilies, and cascabel chiles in a dry pan over medium heat for 10 seconds per side until fragrant.Transfer them to a pot of hot water and soak for 10 minutes to soften. Once they are soft on the inside take of the branches.
- Step 3: Make the Adobo SauceBlend the soaked chiles, roasted vegetables, vinegar, salt, and all the spices with 1 cup of hot water until smooth.Strain the sauce to remove any bits.
- Step 4: Marinate the Goat MeatRinse the goat meat and pat dry.Coat it in the adobo sauce and let it marinate overnight in the fridge for the best flavor.
- Step 5: Cook the BirriaPlace the marinated meat in a Dutch oven, slow cooker, or Instant Pot.Pour in enough water to cover the meat along with the marinade.Slow cooker for 4-6 hours until fork-tender.Instant Pot Use the meat option.
- Step 7: Shred & Serve a good birriaRemove the tender goat meat from the broth and shred it.Serve in individual bowls, topped with fresh onion, cilantro, and lime wedges.
Video
Notes
Nutrition

This goat birria is absolutely delicious, the flavors are so rich and authentic. Perfect for tacos or just by itself! 😋