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Mexican Birria Recipe - Goat Soup

Mexican Birria Recipe - Goat Soup

Mexican Birria Recipe
Mexican Birria Recipe

Birria is a soup dish from Guadalajara originally before became the trendy cheesy taco dish we love today. In the north of Mexico Birria is known as quesabirria (a sort of cross between a taco and a quesadilla) and is all over social media.

The original recipe for Birria contains goat meat, but you can also make it with beef or lamb.

Here in Canada Birria is one of the most popular tacos!

I have even seen it served with Asian noodles and in Japanese ramen! It is endless what you can do with this amazing dish from Northern Mexico.

Mexican Birria Recipe


1 kg (2 lb) goat or lamb leg and ribs or Beef

1 white onion, finely diced

12 Tortillas de maiz (Corn Tortilla)

Birria Marinade

4 dried Guajillo chillies, stalks removed

2 dried Pasilla Negro chillies, stalks removed

2 dried Cascabel chillies, stalks removed (More if you like Spicy)

1 tablespoon vegetable oil

2 tomatoes, roughly chopped

1 white onion, roughly chopped

1 teaspoon dried Mexican oregano

1 teaspoon crushed ginger

1 garlic clove

1 teaspoon ground Rajasthan Cumin

1 bottle Mexican lager (Authentic would be Pacifico)

2 tablespoons white vinegar

Cooking Directions 

To make the marinade, place all the chillies in a saucepan and cover with 4 cups of boiling water. Keep the chillies covered and submerged in the boiled water until they are soft.

Pour the chillies and the cooking water into a blender and add the salt. Blend until smooth.

Heat the oil in a saucepan over medium heat, add the blended chili mixture and cook, stirring occasionally, for 7-10 minutes, until it darkens slightly.

Add the remaining marinade ingredients to the blender and blend until smooth, then pour into a large bowl and add the chilli sauce. Taste for seasoning, then add the goat or lamb and toss well to coat. Put into a plastic sealable bag and marinate in the fridge overnight.

For steaming i often use my Air Fryer/Steamer! Fill the base of a steamer saucepan with about 2.5 cm (1 in) of water and add the bay leaves, peppercorns and cloves. Place the marinated meat in the steamer and steam over low heat for 8 hours (Less time in the Instapot) or until the meat is completely tender (check regularly that there is enough water in the base of the steamer). Allow the meat to cool slightly, then shred apart using two forks.

Remove and discard the bay leaves, peppercorns and cloves from the cooking water and add about 2 cups of water to dilute it or more depending on how thick you want the consome.

Divide the meat among serving bowls, pour over the diluted stock and top with the onion. Serve with the tortillas on the side.

For the cheesy trendy Birria that is popular these days, dip the cooked tortilla into the broth. After add meat and cheese into the tortilla and fold into a quesadilla. Sear the quesadilla on a hot nonstick pan for 30 sec on each side, or until it creates a nice cheesy seal.

Serve with the Birria goat soup and dip your Birria quesadilla into it! Enjoy

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