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8 dried ancho chiles - stemmed, seeded, and cut into strips
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8 dried guajillo chiles - stemmed, seeded, and cut into strips
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2 dried cascabel chiles - stemmed, seeded, and cut into strips
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5 ½ cups chicken broth
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7 pounds goat meat
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1 large onion, diced
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12 cloves garlic, minced
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4 teaspoons salt
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3 teaspoons dried oregano
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2 teaspoons ground thyme
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1 ½ teaspoons cumin seeds
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1 teaspoon ground allspice
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4 whole cloves
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ground black pepper to taste
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5 bay leaves
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8 medium plum tomatoes, quartered
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4 tablespoons apple cider vinegar
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2 fluid ounces tequila (such as Sauza®)
Birria de Chivo
Nice tender meat in a stew perfect for making birria tacos. Enjoy with corn tortillas, diced onion, and chopped cilantro.
Recipes · Soups, Stews and Chili Recipes · Stews
| Prep Time: 30 mins |
| Cook Time: 8 hrs |
| Total Time: 8 hrs 40 mins |
| Additional Time: 10 mins |
| Servings: 18 |
| Yield: 18 servings |
Ingredients
Ingredients List
Directions
Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes.
Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves.
Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer.
Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.
Nutrition Facts (per serving)
Nutrition Facts
| 208 | Calories |
| 4g | Fat |
| 8g | Carbs |
| 32g | Protein |