Smokey Goat Birria Tacos
30 mins
PREP TIME
5 hours
COOK TIME
Smokey Goat Birria Tacos
Smokey Rebel HQ
6
30 minutes
5 hours
350
Mexican
This Smoky Goat Birria Taco recipe is a delightful fusion of flavors, perfect for taco lovers. With succulent goat meat simmered in a rich, smoky chili mix, these tacos celebrate the essence of traditional Mexican cuisine. Whether served at a festive gathering or a cozy family dinner, they are sure to impress. Garnish with fresh cilantro and a squeeze of lime to elevate the taste. Great for taco nights and authentically delicious!
Ingredients
- 2 lbs goat meat, cut into chunks
8 tbsps Smokey Rebel Texas Red Chili Mix
2 cups beef stock
- 2 bay leaves
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp vegetable oil
- 1 tsp salt, to taste
- 1 tsp black pepper, to taste
400g chopped tomatoes (tin)
1 tsp cumin seeds
1 cinnamon stick
2 tbsp apple cider vinegar
200g grated Oaxaca or mozzarella cheese
- Small corn tortillas
- Chopped cilantro, for garnish
- Lime wedges, for serving
Directions
Prepare the chillies: Toast dried chillies in a dry pan until fragrant (30–60 seconds each side). Soak in hot water for 15 minutes until softened.
Make the sauce: Blend soaked chillies with onion, garlic, chipotle, tomatoes, stock, cumin, vinegar, and Smokey Rebel seasonings until smooth.
Brown the meat: Heat oil in a Dutch oven or casserole dish. Sear goat pieces until golden brown on all sides.
Slow cook: Pour blended sauce over meat, add bay leaves and cinnamon stick. Cover and cook at 150°C (fan 130°C) for 3–4 hours until the goat is fork-tender.
Shred the meat: Remove bones and shred goat with forks. Return to sauce, keeping warm.
Assemble tacos: Dip tortillas in the birria broth, place on a hot pan, sprinkle with cheese, add shredded goat, then fold. Cook until crisp and golden on both sides.
