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For the Birria:
- 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
- 1/4 cup white distilled vinegar
- 6 teaspoons kosher or sea salt divided
- 3 quarts water plus more to soak the meat
- 4 to 5 large dried avocado leaves
- 3 ounces (about 10) guajillo chiles stemmed and seeded
- Warm corn tortillas
- 2 cups finely chopped white onion
- 2 cups chopped cilantro leaves
- 2 to 3 limes quartered
- Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
- Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
- Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
- Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
- Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
- Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.
Can you make birria in a slow cooker?
Hola Esther, I am sure you can but to be honest with you I do not have a slow cooker or an Instapot so I might not be very helpful with timings 🙂
What a simple recipe for such a beautiful dish. The avo leaves are pretty much a must, better than Bay leaves for this dish. But can be difficult to find. Try your local Hispanic grocer, they should have dried leaves, sometimes fresh. I picked up a goat roast at my local farmers market and needed a recipe, been a few years…
Gracias Pati, big fan. -juan
Gracias a ti Juan, so glad you liked this Birria, yum!
If you don’t have goat meat, can you use pork?
Of course! Or beef 🙂
I’m on the Mediterranean diet due to my health issues. What recipes of yours fit this diet? By the way my room mate in college was Mexican and I LOVED going to her house for the weekends to eat! Her family made everything from scratch! And she was my Maid of Honor in my wedding, and I was her Maiden of Honor in hers! We are still friends after 51 years!!!!!
What a lovely friendship Julie, congratulations! I have many recipes that will suit your diet, just look up anything that says grilled here in the website, for example this salad https://patijinich.com/mexican-grilled-steak-salad/ or this fish: https://patijinich.com/fish-over-fennel-salad-with-jalapeno-and-olive-salsa/
I usually have a hard time watching your show, cause I’m drooling soo much….& cause of your great cooking, Mexican food has taken over my # 1 favorite food spot….(hope my Italian relatives don’t see this)..
Haha, thanks so much Jim! Drooling… I’ll take it as a compliment 🙂
I will try to do it, sounds perfect.
Thx for sharing the recipe, I will love to continue receiving more.
I really enjoy watching your program in KPBS.
Thanks so much David, so glad to hear you have been tuning in and enjoying the show 🙂
Robert y Elsa
We had a super bueno birria de Res(11pounds b4 cooking)for my lovely esposa’s birthday
Yay! Happy birthday to your wife Robert 🙂
Robin the Shipwreck
Making Birria this week, with Beef and/or Pork…(before you suffer ‘Exaustion’ from climbing up and down the Peruvian country side and Machu Pichu !?!?!?)
🙂 Let me know how you liked the Birria Robin!
Absolutely delicious 😋
Yay! So happy you liked it Anquinette!
As always thank you for your great recipes,
However what other type of meat can you recommend instead of goat or lamb?
You can go for beef (flank steak or any other you can shred) if you like the flavor better Clara, enjoy!
Sounds really good I will try this!
My mouth is watering and I can almost taste this wonderful dish and smell the aromas you have painted. Yummmm. Now, to grow an avocado tree… I suppose I can find the leaves online? I have a friend in Sacramento and I be she can bring some if not a seedling… Master Gardener mind…..
So glad you’re planning to try the Birria Barbara! Yes, you can find the leaves online or in your closest Hispanic market while you grow your own tree 🙂 Good luck!
I love these birria taco’s I tried them for the first time and OMG delicious 😋🤤 thank you pati hope you and your family enjoy Peru let me know everything LOL 😆. Adios.
So glad you enjoyed the Birria Feliciana! I had the greatest time in Peru, thank you 🙂
I’m going to try them
Enjoy Mark 😉
Blanca E. Chaidez
Tus resetas siempre muy bien explicadas. No puedo esperar a probar esta birria hecha en casa.
Mil gracias Blanca, ojala te guste!
Can’t wait to make your Burris with lamb and our homemade corn tortillas. We LOVE your tortillas and they’re so easy to make!
Have a blast on the Inca Trail. It’s a trip you’ll always treasure!
Hope you enjoy the Birria! Thanks for the good wishes, I did have a blast 😉
I consider myself a very good cook. But, no one beats Pati for authenticity. She’s the best at explaining and beyond that she has the loveliest of ways about her you just can’t resist falling in love with her!
Aw! Thanks so much Raquel, you are very sweet 🙂
Can i sub beef? If so are other ingredients the same? Thanks
Of course Catheleen, go ahead, and keep everything else the same!
Carol F. at email@example.com
Bueno! Gracias! You always make me so hungry for real food!
Oh Wow Pati
I made the Birria today and it turned out fantastic.. I will say Avocado Leaves are hard to find.. can you believe Amazon had them but they cost like
$ 15.00 ??? Anyway Miss Pati. I am loving your recipes. and I will say the ones I’ve tried are foolproof. Thanks Again and God Bless :O)
So glad you enjoyed this recipe Linda, un abrazo!
El episodio en Arizona ha estado espectacular… gracias por compartir la cultura mexicano aunque no soy mexicana, me encanta!!!
can i use beef or pork for birria? i do not care for lamb or goat
Sure Ana, go ahead and enjoy it! Let me know how you like it 😉
Lots of great birria in Sonora, but it tends to be either lamb (borrego) or beef. Typically a breakfast offering at the places we frequent, often referred to as “jugo.”
Thanks for sharing Charles. I know Birria is popular as breakfast but yummy anytime 😉
Mine came out tender but a little tasteless. What can I do to improve the flavour?
Did you add the avocado leaves Katherin? Those are very important for a flavorful birria 😉
If I can’t find goat or lamb, what is a good beef substitute?
Hola Leia! You can absolutely go ahead and substitute the goat meat; I would use pork butt or shoulder bone in if possible and if you prefer beef, go for brisket, fat on. Good luck!
Hello Pati, do you cook the bone in the stew?
I do Linda, then remove the bones when you shred the meat, enjoy!
Simplemente es una receta deliciosa!
Que bueno que te gusto Ninej, mil gracias!
Just wanted to tell Pati how much I love her show. Besides being one of the most beautiful chefs on TV, she is a beautiful spirit thats so full of life.
Thank you for being yourself all these years.
God bless …..
Aw Christopher, thanks for the kind words!
Yum yum yummy yum yum yummy!!! Soooooo Goooooooood!! Thank y’all for the recipe!! I didn’t think I would like goat meat, but so succulent and yummy!!!! Wow, and a really easy recipe to boot!
Glad to hear you decided to give it a chance Paula, bravo!
Thank you! Was craving soupy soggy tacos under confinement in Brooklyn and this was so perfect and simple to make! Had to use beef as the super had no lamb. Added a garlic clove to the soup and toasted some clove with the leaves.
What’s nice is you can adapt one dish for everyone. For the baby, rinsed the meat and made tacos with cheese and tomato.
Perfect Andy, in these difficult times we have to make do and be creative with whatever is available, great job 😉
Yo siempre creí que cuando usaba chile guajillo, había que colar la mezcla al agregar a la birria (o pancita, o cualquier otro platillo) pero veo que usted no cuela la mezcla y lo agrega directamente.
Tiene algún tip para lograr la consistencia de puré con el guajillo? Por ejemplo, cuánta agua poner en la licuadora, cuánto tiempo licuar?
Hola Adrian! Lo mas importante cuando se usan chiles secos para preparar salsas es dejar que se rehidraten completamente, asi cuando los licuas se mezclan perfectamente y no hay necesidad de colar 😉 Saludos!
Yhis recipe might work well with venison.
Go for it, Mark!
Have you ever used chicken? Chicken birria, I don’t know where to buy goat meat so I was thinking of using chicken instead
I like to use the traditional lamb or goat, but chicken will be great too, Sheila.
I live in West Virginia, where in the world do I find avocado leaves???
If you can’t find avocado leaves at your local Latin market or online, you can use epazote or yerba buena (true mint) as a substitute, or you can just skip it.
They sell them on amazon
Where do you find avocado leaves?
Give your local Latin market or online a try, Laura. Or if you can’t find it, you can use epazote or yerba buena (true mint), or just skip it.
I grew my own avocado “bush” lol so far I just get leaves from it
I’m definitely going to try this recipe for my husband’s birthday!!! What do you think about using the Crock pot Pati?
Go for it, Susan. And I hope your husband has a great birthday!
This was great! We found goat stew meat from local farmer & didn’t exactly know what I was going to do with it. I like this version so much more than the Jalisco style with tomatillos 😊
So glad you enjoyed this version, Bob!