Name: Smoky Goat Birria Tacos
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6
Cuisine: Mexican
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; 4 dried guajillo chillies, stems/seeds removed; 2 dried ancho chillies, stems/seeds removed; 1 chipotle in adobo (optional for extra heat); 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

This store requires javascript to be enabled for some features to work correctly.

Free Shipping on all orders over £40

Save even more with our gift sets and bundles

Home

Shop All

Seasonings
- Flavours
- Sauces
Equipment

Bundles

Gifts

Home
Shop All
- Seasonings
  - Flavours
  - Sauces
- Equipment
Bundles
Gifts
About us
- News
- Guides
Recipes

Smoky Goat Birria Tacos

30 mins PREP TIME

5 hours COOK TIME

Smoky Goat Birria Tacos

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Smokey Rebel HQ

Servings

Prep Time

30 minutes

Cook Time

5 hours

Calories

350

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
4 dried guajillo chillies, stems/seeds removed
2 dried ancho chillies, stems/seeds removed
1 chipotle in adobo (optional for extra heat)
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

View Cart (0) Checkout

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.

Recipe Note

Swap goat for beef short rib or lamb shoulder if preferred.
Pair with Smokey Rebel Wingman wings for the ultimate fiesta.
This recipe makes plenty, leftovers can be frozen or turned into birria quesadillas.