Goat Meat Stew and Tacos

Recipe Yield

8 to 10 servings

Cooking time

4 hours 30 minutes

Rate this recipe

4.63 from 8 votes


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

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

To Prepare

  • 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.


35comments inBirria

  1. Charles Bloomer

    Feb 04

    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.”

    1. Pati Jinich

      Feb 10

      Thanks for sharing Charles. I know Birria is popular as breakfast but yummy anytime 😉

  2. Katherine

    Jan 31

    Mine came out tender but a little tasteless. What can I do to improve the flavour?

    1. Pati Jinich

      Jan 31

      Did you add the avocado leaves Katherin? Those are very important for a flavorful birria 😉

  3. Leia C

    Dec 16

    If I can’t find goat or lamb, what is a good beef substitute?

    1. Pati Jinich

      Dec 21

      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!

  4. Lynda

    Nov 22

    Hello Pati, do you cook the bone in the stew?
    Thank you

    1. Pati Jinich

      Nov 22

      I do Linda, then remove the bones when you shred the meat, enjoy!

  5. Ninej

    Oct 18

    Simplemente es una receta deliciosa!

    1. Pati Jinich

      Oct 19

      Que bueno que te gusto Ninej, mil gracias!

  6. Christopher Dobbs

    Jun 19

    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 …..

    1. Pati Jinich

      Jun 20

      Aw Christopher, thanks for the kind words!

  7. Paula Thompson

    May 11

    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!

    1. Pati Jinich

      May 11

      Glad to hear you decided to give it a chance Paula, bravo!

  8. Andy

    Apr 19

    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.

    1. Pati Jinich

      Apr 27

      Perfect Andy, in these difficult times we have to make do and be creative with whatever is available, great job 😉

  9. Adrian

    Mar 29

    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?

    1. Pati Jinich

      Apr 07

      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!

  10. Mark

    Jan 18

    Yhis recipe might work well with venison.

    1. Pati Jinich

      Jan 19

      Go for it, Mark!

  11. Sheila M.

    Jan 16

    Hola Pati,
    Have you ever used chicken? Chicken birria, I don’t know where to buy goat meat so I was thinking of using chicken instead

    1. Pati Jinich

      Jan 19

      I like to use the traditional lamb or goat, but chicken will be great too, Sheila.

  12. Quiqui

    Jan 05

    I live in West Virginia, where in the world do I find avocado leaves???

    1. Pati Jinich

      Jan 07

      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.

    2. SteveO

      Jan 10

      They sell them on amazon

  13. Laura

    Jan 04

    Where do you find avocado leaves?

    1. Pati Jinich

      Jan 07

      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.

      1. Anonymous

        Sep 28

        I grew my own avocado “bush” lol so far I just get leaves from it

        1. Pati Jinich

          Oct 04


  14. Susan

    Jan 04

    I’m definitely going to try this recipe for my husband’s birthday!!! What do you think about using the Crock pot Pati?

    1. Pati Jinich

      Jan 06

      Go for it, Susan. And I hope your husband has a great birthday!

  15. Bob Welsh

    Dec 20

    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 😊

    1. Pati Jinich

      Dec 20

      So glad you enjoyed this version, Bob!

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