Birria de Chivo (Slow Cooked Goat Birria)
Goat braised until it falls off the bone in a deep red chilli broth, then piled into warm corn tortillas with onion, coriander and lime.
- Time3 hr 45
- LevelMedium
- Costabout £3.67 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1080kcal
- 69.2gcarbs
- 11.1gof which sugars
- 62.4gfat
- 37.7gsaturates
- 58.5gprotein
- 6gfibre
- 7.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Toast the dried chillies in a dry pan for 30 seconds each side, until they smell fruity but have not gone black. Cover with hot water and soak for 20 minutes.
20 min - 2
Heat the oven to 160°C (140°C fan). Season the goat with half the salt. Heat the oil in a large heavy casserole and brown the goat in batches for 4 minutes a batch, until deep golden. Lift out.
- 3
In the same pot, char the quartered onion, garlic and tomatoes for 5 minutes. Tip into a blender with the drained chillies, vinegar, cumin, oregano, cloves, peppercorns and 150 ml of the water. Blend until completely smooth.
- 4
Return the goat to the pot. Pour over the sauce and the rest of the water, then add the cinnamon and bay leaves and the rest of the salt. Cover tightly and bring to a simmer.
- 5
Cook in the oven for 3 hours, until the meat pulls off the bone with no effort.
180 min - 6
Lift the meat onto a board, shred it and discard the bones. Skim the fat off the broth and taste it. Add more salt and a squeeze of lime if needed.
- 7
Warm the tortillas in a dry pan. Fill with the goat, chopped onion and coriander. Serve with lime wedges and a cup of hot broth for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
