Slow-Cooked Goat Birria
3 Hours
PREP TIME
45 Mins
COOK TIME
6
SERVINGS
Goat Birria Recipe (Slow Cooked Mexican Tacos)
Smokey Rebel
6
3 hours
30 minutes
345
Tex-Mex
This Slow-Cooked Goat Birria is a flavor explosion, featuring tender, juicy goat meat marinated with Smokey Rebel Texas Red Rub and simmered with fresh tomatoes and aromatic spices. Perfect for tacos or as a cozy meal, this dish is a true celebration of bold, Texas-style flavors.
Ingredients
2.5 kg bone-in goat
3-4 tbsp Smokey Rebel Texas Red Chili Mix
2 tsp salt
3-4 fresh tomatoes, quartered
1-2 onions, halved
1 whole garlic bulb, halved
500 ml beef stock
250 ml water
dash of cider vinegar
1 cinnamon stick
2 bay leaves
Directions
Preheat your oven to 160°C (320°F).
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Season the goat with Texas Red Rub
Place into the smoker at 120–130°C and smoke for 2–3 hours.
You are looking for:
• Bark forming
• Fat beginning to render
• Deep smoke colourDo not cook it fully at this stage this is purely for building flavour.
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While the goat is smoking
• Char the tomatoes
• Char the onions cut side down
• Char the garlicCook until:
• Burnt edges
• Soft centres
• Smoky flavour throughout
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Into a deep tray or pot add:
• Charred tomatoes (lightly crushed)
• Onions
• Garlic
• Cinnamon stick
• Bay leavesPlace the smoked goat on top.
Add:
• Beef stock
• Water
• Cider vinegarOptional:
Add 1 extra tablespoon of Texas Red Rub into the liquid for a deeper chilli-style body. Salt pepper to taste.
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Cover and cook at 140–150°C for 3–4 hours.
For the final 30–45 minutes:
• Remove the cover
• Allow the liquid to reduce slightlyLooking for
• A thicker, richer liquid
• Deep red colour
• Slight oily sheen on top
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Remove bones if needed and shred the goat back into the pot.
Stir everything together thoroughly.
Final consistency should be:
• Spoonable, not watery
• Rich enough to coat the meat properly
