Goat Birria Tacos (Birria de Chivo)

Shredded goat birria meat

Crispy fried birria tacos

If you’ve been craving a cozy, deeply flavorful Mexican dish, this goat birria recipe (also known as birria de chivo) might just become your new favorite. Birria is traditionally made with goat meat, slow-simmered for hours until it turns tender enough to fall off the bone. Around here on the ranch, we love using our own bone-in goat stew meat—it’s rich, nourishing, and perfect for goat birria tacos dipped into silky consommé.

This version keeps all the classic birria flavors but skips the step of rehydrating dried chiles. Instead, we use ancho chili powder for an easier, faster, family-friendly method that still delivers that bold, authentic taste. Serve the shredded birria tucked into tortillas, pan-fried in tallow, and dipped into your homemade consommé… and y’all, it’s magic.

The name "Birria" - from derogatory to delicious

The word “birria” itself has interesting roots. In old Spanish and Latin vernacular, birria meant “something worthless,” “a sorry thing,” or “of little value.”

According to folk tradition, when the Spanish brought goats to the New World — and offered or left many for indigenous communities — they considered goat meat undesirable or “worthless.”

In that context, calling the meat or the dish “birria” (i.e. “worthless”) was a derogatory term. But the locals turned the insult into a triumph: by slow-cooking the goat with spices and flavorful broths, they transformed “worthless” meat into something extraordinary. Over time, birria became a beloved dish — a gastronomic show of resilience, resourcefulness, and cultural fusion.

By making your own birria de chivo, you’re honoring a dish that emerged out of necessity and transformed, over time, into a cultural delicacy — a testament to adaptation, flavor, and heritage.

Whenever you serve your goat birria tacos, you’re not just serving food. You’re serving history, resilience, and a story of transformation — from “worthless goat”, to beloved birria.

Ingredients for Goat Birria Tacos

For the Meat + Marinade

• 3.5 lbs goat stew meat, bone-in

• 4 tbsp ancho chili powder

• 2–3 chiles de árbol, optional (for authentic birria heat)

• 5 cloves garlic, chopped

• 1 tbsp Mexican oregano

• 1 tbsp sea salt, or to taste

• ½ tsp cinnamon

• 1 tsp cumin

• ½ tsp ground ginger

• 1 tsp black pepper

• ½ cup apple cider vinegar

  
  

For Cooking

• 1–2 tbsp tallow

• 1 large white onion, sliced

• 28 oz roasted tomatoes

• 4 cups beef broth or water

  
  

For Serving

• Corn or flour tortillas

• Ricotta cheese (or Mexican cheeses like Oaxaca or queso fresco)

• Extra tallow for frying

• Cilantro, onion, lime — optional toppings

How to Make Easy Goat Birria (No dried chiles required)

1. Marinate the Goat Stew Meat

In a small bowl, mix the ancho chili powder, oregano, salt, cinnamon, cumin, ginger, and pepper. Add the goat stew meat to a large bowl, pour apple cider vinegar over it and coat thoroughly with spices. Mix, cover and let sit for at least 4 hours. This step builds the signature flavor of birria de chivo.

2. Sear the Goat in Tallow

Heat tallow in a Dutch oven. Remove the goat from the marinade (save all that liquid!) and sear until browned on all sides. Set aside. Searing gives the meat a rich, deep flavor.

3. Add Broth + Tomatoes (Creating the Consommé)

Saute onions in the same pot until soft and fragrant. Pour the leftover marinade into the pot. Add the seared goat, roasted tomatoes, garlic, and enough beef broth to nearly cover the meat. Bring to a simmer and cook on low for 3–4 hours, until the meat is tender and separates easily from the bone.

4. Shred the Meat + Save the Consommé

Remove bones and shred the meat.Strain the broth if desired—this is the iconic birria consommé that your crispy tacos will be dipped in.

5. Make the Birria Tacos

Optional: Heat a skillet with a little tallow. Spread ricotta or Mexican cheese on the tortilla, add shredded goat birria, fold, and fry until golden and crispy.

6. Serve + Enjoy

Plate your tacos with a small bowl of consommé for dipping.Top with cilantro, onion, and lime for a pop of brightness.

Why Goat Meat Works Perfectly for Birria

Goat meat has been used in birria for generations—it creates a richer, deeper flavor than beef, especially when cooked low and slow. The bones release natural collagen, giving your consommé that silky, restaurant-quality texture people associate with authentic birria.

If you're new to cooking goat, this slow-cooked goat recipe is a fantastic place to start.

FAQ

Can I make birria without goat meat?

Yes. While birria de chivo is the traditional version, you can substitute:

• Lamb shoulder or leg (birria de borrego)

• Beef chuck roast or beef shank (birria de res)

• Pork shoulder

  
  

Can I make birria without dried chiles?

Absolutely. This recipe uses ancho chili powder instead of whole dried ancho and guajillo peppers. If you prefer to mix powders, you can also use:

• 3 tbsp ancho chili powder + 1 tbsp guajillo powder

• Chipotle powder for smoky heat (½–1 tsp)

• Paprika as a mild, kid-friendly option

  
  

What cheese can I use for birria tacos?

Traditionally, birria tacos (or quesabirria) use melty Mexican cheeses like Oaxaca. Great substitutes include:

• Ricotta 

• Mozzarella

• Monterey Jack

• Queso fresco (less melty but delicious)

• Cotija (for topping, not filling)

  
  

If you want to avoid cheese entirely, the tacos can be assembled without it — they’ll still crisp up nicely in tallow.

Can I fry birria tacos in something other than tallow?

Yes. Tallow gives unbeatable flavor and crispness, but substitutes include:

• Avocado oil

• Ghee

• Butter + oil mixture

• High-quality lard

Avoid coconut oil or olive oil — they burn too quickly.

Can I make birria tacos without frying them?

Yes! Here are alternatives:

Soft birria tacos:Warm the tortillas, fill with shredded birria, and serve without crisping.

Birria bowls:Skip the tortilla entirely — serve meat over rice, potatoes, or cauliflower rice with consommé poured over.

Birria quesadillas (lighter version):Use a nonstick pan with very little fat, fold tortilla with meat + cheese, and griddle until warmed through.

Can I bake the birria tacos instead of frying?

Yes — this is a great hands-off option.Brush tortillas lightly with consommé and place on a sheet pan.Add cheese + meat, fold, then bake at 425°F for 10–12 minutes or until crispy.

Can I make birria in a crockpot or slow cooker?

Definitely. Birria works beautifully in a slow cooker.

Slow Cooker Method:

1. Sear meat in tallow (optional but recommended).

2. Add meat + marinade + broth to crockpot.

3. Cook on Low 8–10 hours or High 5–6 hours.

4. Shred and proceed with tacos.

   
   

Can I make birria in the Instant Pot or pressure cooker?

Yes — it dramatically cuts cooking time.

Instant Pot Method:

1. Sear meat on Sauté mode.

2. Add marinade + broth.

3. Pressure cook 45–55 minutes, depending on the size of the pieces.

4. Natural release for 15 minutes.

5. Shred and assemble tacos.

The consommé is just as rich but takes a fraction of the time.

What tortillas work best for birria tacos?

• Corn tortillas are traditional and crisp beautifully.

• Flour tortillas work well if you prefer a softer, thicker taco.

• Cassava or grain-free tortillas can be used, but dip them very lightly in consommé so they don’t tear.

  
  

How can I make birria less spicy for kids?

Skip the chiles de árbol and reduce the ancho chili powder by 1 tbsp. You can also add:

• Extra tomatoes

• ½ tsp sugar

• Extra cheese inside the taco

These mellow the heat while keeping the flavor.

Can I freeze birria?

Yes — birria freezes exceptionally well. Freeze the meat in consommé for up to 3 months.To reheat: thaw overnight, warm in a pot on the stove, and fry fresh tacos.

Troubleshooting Common Birria Challenges

Even though birria is forgiving, a few common issues can pop up when people try it for the first time. Here’s how to fix (or prevent) them:

My birria consommé tastes too acidic.

This usually happens if the apple cider vinegar is strong or if your tomatoes are underripe.

Fix it:

• Add ½–1 cup beef broth

• Add 1–2 tsp honey or a pinch of sugar

• Simmer uncovered to mellow the acidity

  
  

My birria isn’t spicy enough.

Birria heat mainly comes from chiles de árbol.

Boost the heat:

• Add more chile powder

• Add ½–1 tsp crushed red pepper

• Stir in a spoonful of adobo sauce from canned chipotles

  
  

My birria is TOO spicy.

No shame — chiles de árbol can sneak up on you.

Calm it down:

• Add more tomatoes

• Add extra broth

• Add a little cream or ricotta when serving the tacos

  
  

The meat is tough and not shredding.

Goat needs time. If it’s chewy, it’s not done.

Fix it:

Simmer longer — sometimes up to 4–5 hours if bones are large.

In the Instant Pot, add another 10–15 minutes of pressure cooking.

My tortillas keep tearing.

This is the #1 birria taco struggle.

Fix it:

• Warm tortillas before dipping in consommé

• Dip lightly — too much broth makes them soggy

• Use thicker tortillas (corn tears easiest; flour holds better)

  
  

My tacos won’t get crispy.

Common causes: not enough fat in the pan, or the heat is too low.

Fix it:

• Add more tallow (or oil of choice)

• Increase heat to medium-high

• Cook uncovered so steam can escape

  
  

There’s too much fat on top of my consommé.

A fatty broth is traditional, but if you want a cleaner surface:

Fix it:

• Skim the top with a spoon

• Chill briefly and remove the solidified fat

• Or leave it—the fat is what makes the tacos crispy!

Birria as a Dish, a story and a celebration

Birria isn’t just a recipe. It’s history in a pot — a dish that began as “worthless goat” and transformed into one of Mexico’s most beloved delicacies. By using goat meat, simmering it low and slow, and dipping those tacos into silky consommé, you’re carrying on a tradition that’s hundreds of years old.

Birria is patience. It’s celebration. It’s a meal that brings people together around the stove while everyone waits for that first crispy taco to come out of the pan. And if you’re making it with goat from a small family ranch? Even better. You’re honoring the animal, the land, and a story that has traveled across continents.

So whether you fry each taco in tallow until it crackles, or you keep things simple with a soft tortilla, this dish is meant to be enjoyed, shared, and savored.

And once you make birria at home, don’t be surprised if you find yourself craving it again… and again… and again.