Birria De Chivo Estilo Jalisco Recipe (Mexican Braised Goat)

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Get ready to bring Mexican flavors home with this Birria De Chivo Estilo Jalisco recipe. This recipe has tender goat marinated in spices, which results in a beautiful combination of flavors. Whenever it is celebration night, I always stick to this recipe as it is perfect for pleasing the eyes and the tummy.

How-To-Make-Birria-de-Chivo-Estilo-Jalisco-At-Home

Birria De Chivo Estilo Jalisco has tender goat pieces that either fall off the bone or can be shredded into small pieces and accompanied with broth. This recipe involves braising the mutton pieces, which, as you know, takes a lot of time.

But don’t let that put you off. You won’t be doing anything for most of the time. Also, the end result is soft and utterly mouthwatering goat meat, which will be worth the effort.

Along with the tender mutton pieces, I am also making a thick broth and two kinds of sauce, which go well with them. I have made Birria De Chivo Estilo Jalisco countless times because this dish is a delight and can be stored easily.

No matter what you use to make this dish, the smell attracts many neighbors, so ensure you have more in store, as you have been warned. Let’s get into the recipe because we have much to do!

What's In The Post

Equipment Required

Mixer: A mixer is a must for this recipe because I will blend the ingredients for the hot sauce and the meat sauce to achieve a thick, creamy consistency.
Strainer: I use a strainer to get that creamy, smooth marinade.
Oven: This Birria De Chivo Estilo Jalisco is an oven recipe, so get your one ready.
Baking Dish: The oven and baking dish go hand in hand, so I keep mine ready.
Baking Foil: I use baking foil to prevent my goat from burning.
Pan: A pan is handy for making the meat sauce and boiling the tomatoes.
Saucepan: I am using my saucepan to make the hot sauce in no time.

Birria De Chivo Estilo Jalisco Ingredients & Substitutions

Note: This recipe’s ingredients can serve up to 16 people. You can increase or decrease the quantities as required for fewer or lower proportions.

Marinade

3 Ancho Chile Peppers: If you can’t find ancho chile peppers, look for poblano chiles at your nearby supermarket.
1 Cup White Vinegar: If you have apple cider vinegar lying at home, you can use that instead.
15 Whole Black Peppercorns: Ground black pepper is an easy substitute for whole black peppercorns.
1 (1 Inch) Piece Fresh Ginger Root
2 Garlic Cloves, Peeled
3 Whole Cloves
1 Pinch Dried Marjoram: Oregano also works instead of marjoram.
1 Pinch of Ground Cumin
1 Pinch of Dried Thyme
4½ Pounds Goat Leg: I am using goat leg for this recipe since it has lean meat, but you can also use goat shoulder.

Meat Sauce

2 Pounds Plum Tomatoes
2 Cups Water
3 Whole Black Peppercorns
2 Garlic Cloves, Peeled
2 Whole Cloves
1 Pinch Dried Marjoram
1 Pinch of Dried Thyme
1 Pinch of Ground Cumin
Salt To Taste

Hot Sauce

30 Chiles De Arbol
¼ Cup White Vinegar: This recipe can also use apple cider vinegar.
10 Whole Black Peppercorns
1 Clove Garlic, Peeled
2 White Onions, Minced

Preparation And Cooking Time

Preparation Time	Marination Time	Cooking Time	Total Time
35 Minutes	8 Hours 10 Minutes	4 Hours 20 Minutes	13 Hours 5 Minutes

How To Make Birria De Chivo Estilo Jalisco At Home

Step 1

To make the marinade, start by grinding chiles, white vinegar, black peppercorn, ginger root, marjoram, ground cumin, and thyme in a mixer.

Step 2

Now marinate your goat leg with the meat sauce you prepared.

Step 3

Once done, bake it in the oven.

Step 4

It’s time to make the meat sauce. Start by boiling two tomatoes in a saucepan.

Step 5

Once they are mushy, add them to a grinder. Add garlic cloves, black peppercorn, and water to it.

Step 6

After grinding it well, add it to a skillet and bring it to a boiling point. Add salt as per taste to it.

Step 7

Finally, add the goat leg piece to the pan, heat it all together, and serve it while it’s hot.

Expert Tips That I Recommend

If you need to boil the ancho chilies first, the answer is yes because boiling them makes them soft and tender, which helps the blending process. I also like to remove the seeds from the chilies beforehand to get a smooth, consistent texture after blending. Boiling also helps extract the full flavors from the chilies, so with so many benefits, it is a must to cook the chilies.
Do not skip the resting time at any cost. Once you have marinated the pieces, it is best to let them sit for at least 4 hours in the fridge. I like to keep them overnight for the best results.
Unlike other meat recipes, goats need a lot of water, which must be added once before cooking. If you keep on adding water during the cooking process, this can affect the seasoning. Hence, be mindful of the water content and add only as much as is required, as too much or too little has its own consequences.
Another tip is to sear the goat meat in a very hot pan before adding it to the marinade for a lovely brown crust.
Before digging in, I let the stew rest for 20-30 minutes after it is done for maximum flavor absorption.

FAQs About Birria De Chivo Estilo Jalisco

Can I use other meat to make Birria De Chivo Estilo Jalisco?

Yes, you can also use lamb or beef to make this recipe. If you are using lamb, go for lamb shoulder or lamb belly. However, if you are going for meat, go for beef brisket, beef shrank, or beef chuck roast.

Why is my Birria De Chivo Estilo Jalisco meat so dry?

Birria De Chivo Estilo Jalisco can be dry if you overcook it. Goat meat is relatively lean, which means it tends to cook faster. At high heat, it can turn out to be tough and dry. High heat will dry out the meat quickly, so cook it slowly and low at the mentioned temperature.

Can I make Birria De Chivo Estilo Jalisco in an instant pot?

You can make Birria De Chivo Estilo Jalisco in an instant pot. Set the instant pot to a high cooking pressure of 16 minutes, and you will have your delicious Birria De Chivo Estilo Jalisco in no time.

How can you braise mutton for Birria De Chivo Estilo Jalisco in a slow cooker?

To braise your mutton pieces in a slow cooker, brown the mutton in a pan first. Then add the marination and broth to the slow cooker and cook it at low heat for about 6- 8 hours. Ensure you add sufficient broth so the mutton does not get dried and overcooked.

Why is my mutton in Birria De Chivo Estilo Jalisco not getting tender?

How can you fix tough mutton in Birria De Chivo Estilo Jalisco?

If your mutton piece is extremely tough and dry, add lemon juice and vinegar to it. This will help tenderize and break down the mutton.

Can you use canned tomato puree for the marinade?

I highly recommend avoiding canned tomatoes. Their flavor is very different from fresh tomatoes, which can interfere with the final flavors that you are going for. For best results, use fresh, plump tomatoes.

Why is your mutton in Birria De Chivo Estilo Jalisco burnt on the outside but undercooked on the inside?

If you overcook Birria De Chivo Estilo Jalisco at high temperatures for a long time, it can become burnt on the outside and undercooked on the inside. This will create a charred layer on the outside while the inside still needs to be cooked.

How do you determine if the mutton in your Birria De Chivo Estilo Jalisco is cooked?

You can rely on a mutton thermometer to determine if the mutton is cooked correctly. If it shows 75 degrees C, then your mutton is ready. You can also use a knife and fork to cut the mutton pieces. If they fall off easily and seem tender, then they are cooked. However, if they seem rigid and rubbery, you must cook them longer.

What can you do if your marinade is too thick?

If your marinade is too thick, you can add some reserved meat juice, water, or broth to thin it out.

Nutritional Information Per Serving

I agree that Birria De Chivo Estilo Jalisco is exceptionally delicious, but it is not a healthy option to enjoy regularly. Although this dish is more nutritious, it is better to eat it in moderation to maintain a balanced diet.

To give you a deeper insight, here is a nutritional chart on Birria De Chivo Estilo Jalisco :

Calories	341 kcal
Total Fat	3 g
Saturated Fat	4 g
Cholesterol	60 mg
Sodium	105 mg
Total Carbohydrates	38 g
Dietary Fibers	3 g
Total Sugars	3 g
Protein	31 g
Vitamin C	24 g
Calcium	121 mg
Iron	4 mg
Potassium	608 mg

On the brighter side, Birria De Chivo Estilo Jalisco is nut and soy-free. This dish is also dairy, keto, and gluten-free, so it is compatible with people following those diets.

On the other hand, vegan and vegetarian diet followers can also enjoy it, but they need to make certain modifications first.

Homemade-Birria-de-Chivo-Estilo-Jalisco-Recipe

Recipe Variations For Different Diets

Low Sodium: Use a low-sodium chicken or vegetable broth instead of regular beef or goat broth. You can also make your own broth using fresh ingredients to control the salt content.
Vegetarian Diet: I follow the same steps for making Birria De Chivo Estilo Jalisco as I would for making it vegan.

Storing And Reheating This Recipe

Storing

Countertop: I do not leave my Birria De Chivo Estilo Jalisco unattended on the countertop for long. After 2 hours, I like to transfer it to the fridge.
Refrigeration: If you have leftovers, add them to an airtight container and store them for 3-5 days.
Freezing: Birria De Chivo Estilo Jalisco is also an excellent recipe for freezing. But before doing so, I transfer it to an airtight container to prevent freezer burns. If stored correctly, it can be frozen for up to 6 months.

Reheating

Microwave: If you are taking this Birria De Chivo Estilo Jalisco to your office for lunch, don’t worry—you can reheat it in the microwave, too. In small bursts, add some leftovers to a microwave-friendly dish and heat them for 20-30 seconds. You can add a little splash of water if needed to prevent them from burning.
Skillet: To reheat Birria De Chivo Estilo Jalisco in a skillet, I like adding leftovers and heating them at medium heat. Add some water if needed to prevent the goat pieces from sticking to the pan and getting burnt. To make it more flavourful, add broth instead of water.
Oven: When I have a lot of Birria De Chivo Estilo Jalisco left, I like to use my oven to reheat it. For this, I transfer the leftovers to a baking dish and add some water if necessary to prevent the goat from drying out. I also cover the dish with foil so the top layer is not burned. Finally, I let it heat for 10-20 minutes in a preheated oven at 350 degrees F.

What To Serve With This Recipe

Of course, you can enjoy this Birria De Chivo Estilo Jalisco as soup, but to make it more filling, I like to have it with steamed rice. Other popular ways to enjoy it include shredding the goat pieces and adding them to Taco Fillings.

You can also serve Quesadillas with Birria De Chivo Estilo Jalisco, which is one of the classic ways Mexicans enjoy this dish. Another widely followed way to have this is with Elote, a Mexican corn dish.

However, if you are tired and want to add something simple, add some lime juice and fresh Cilantro Rice, and you do not need anything more.

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Conclusion

All great things take time, and the same goes for this recipe. Packed with deliciousness, this Birria De Chivo Estilo Jalisco is a widely known Mexican dish for a reason. I have tried it with goat, but you can also try it with other meat cuts.

Customize the taste levels to your liking and enjoy a fancy, restaurant-quality, flavourful goat recipe at home. Seasoned to perfection, this is one of my favorite ways to cook goats. If you have never tried any goat recipe, start with this one and let me know how it turned out for you in the comments.