Directions:

Prepare the Marinade:

In a saucepan, bring water to a boil and add guajillo and ancho chiles. Boil for about 5 minutes or until softened, then remove from heat.

In a blender, combine softened chiles, cinnamon stick, cloves, cumin seeds, black peppercorns, garlic, onion, bay leaf, oregano, thyme, marjoram, vinegar, and salt. Blend until smooth.

Marinate the Meat:

Place the goat meat in a large bowl or dish. Pour the marinade over the meat, making sure each piece is well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.

Cook the Birria:

In a large pot, heat the vegetable oil over medium heat. Add the marinated meat along with any remaining marinade.

Pour in the water or beef broth, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover.

Simmer for 2-3 hours, or until the meat is tender and easily falls off the bone. Skim off any excess fat if needed during cooking.

Serve the Birria:

Once the meat is tender, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro, chopped onions, and lime wedges on the side.

Enjoy:

Serve the Birria de Chivo in bowls with some of the rich broth. Enjoy it with warm corn tortillas, or serve with a side of rice and beans for a complete meal.

This Birria de Chivo is a celebration of Mexican flavors, combining tender goat meat with a complex, spiced broth. Perfect for special occasions or a cozy family meal. ¡Buen provecho!