Roy Choi’s Birria Recipe – Mexican Stew

Some posts on this site contain affiliate links, meaning if you book or buy something through one of these links, I may earn a small commission (at no extra cost to you!). Read the full disclosure policy here.

This authentic Mexican birria recipe from the guy who made Korean tacos “a thing” is so easy to make and can be done on the barbecue.

One of my favourite things to do in the summer is sit out on our back patio and read.

It can be dangerous because if I find a good book it means I forget that perhaps I also need to fit work into my day.

When I picked up Roy Choi’s L.A. Son: My Life, My City, My Food I had no idea it capture my attention and leave me sunburnt from hours under the sun reading the story of his crazy life and the food that reflected his story.

I had heard about Roy Choi years ago but didn’t know much about him.

Other than that Korean taco guy but he piqued my curiosity on the last season on Top Chef when he lambasted everyone for their medicore tacos with a bluntness that I appreciated and thought was hilarious:

Y’all fucked this shit up.

If you were in my kitchen man this would be a point where we go in the walk in and we start straight talkin.

This was the single best moment of Top Chef – who cares who won.

Roy Choi has had an interesting life. I don’t want to give too much away but he has risen and fallen so many times.

But what is special about the book is his honesty, about himself, his parents and a childhood so different from my own.
 

MAKE IT AT HOME: Spanish Beef Stew

 
And in some ways I’m jealous that he was able to pinpoint food that represents different moments in his life.

Despite having no Latin American heritage I’m always drawn to food in this area of the world.

So while Roy Choi had some great recipes from around the world I wanted to try the Mexican goat birria recipe first.
 
 

Roasted vegetables for this birria recipe from Riding Shotgun LA's Roy Choi is easy to make. Traditionally with goat it can also be made with beef.
Roasting goat for this this birria recipe from Riding Shotgun LA's Roy Choi is easy to make. Traditionally with goat it can also be made with beef.


The recipe is quite simple, first you toast all of the ingredients and then they are stewed for a couple of hours.

If you don’t like goat it is perfectly acceptable to substitute other meat such as beef or pork, which may be easier to find in some areas.

This birria recipe from Riding Shotgun LA's Roy Choi is easy to make. Traditionally with goat it can also be made with beef.


And while I promised Dave this would be his day off I did ask for help squeezing lime.

avocado and chili


And I also asked if he could prepare some avocado for the dish.

As a chef he interpreted that as preparing a beautiful plate with freshly made chili oil.

I’m not going to complain.

This birria recipe from Riding Shotgun LA's Roy Choi is easy to make. Traditionally with goat it can also be made with beef.


After toasting some tortillas it’s really a simple dish.

Mexican Birria Recipe

This birria recipe from Riding Shotgun LA's Roy Choi is easy to make. Traditionally with goat it can also be made with beef.
Cinco de Mayo recipes like birria on tacos are quick to make and everyone will love them.

Roy Choi's Birria Recipe - Mexican Stew

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This authentic Mexican birria recipe from the guy who made Korean tacos “a thing” is so easy to make and can be done on the barbecue.

Ingredients

  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 3 cloves garlic peeled
  • 1/4 cup onion chopped
  • 1 habanero pepper
  • 1 green onion
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano
  • 3 whole cloves
  • 1 1/2 tablespoon cider vinegar
  • 1 teaspoon dark brown sugar
  • 1/2 cup water
  • 2 1/2 lbs goat stewing meat cut into 1-2 inch cubes
  • 2 tomatoes

Instructions

  1. On barbecue toast chiles in a cast iron pan over medium heat until they begin to smoke and char on each side. Transfer to a plate and once they are cooled remove some or all of the seeds.
  2. Place the remaining vegetables in the pan until also smoking and charred. Tomatoes will take the longest and may work best directly on the grill.
  3. With a mortar and pestle grind the oregano, cumin and cloves.
  4. In a blender puree the vegetables, spices, vinegar, brown sugar and water. Rub half on goat and then season with salt and pepper.
  5. Place goat on wire rack and place on barbecue heated to 350F. Cook with lid closed for 45 minutes.
  6. Puree tomatoes with remaining marinade and put in pot and add roasted goat. Add enough water to cover the goat meat. Bring to a boil and then simmer for 2 hours.
  7. Put in family size bowl and garnish with lime, cilantro and onion. Serve with toasted tortillas.
Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 17mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 5g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 Pin it: Mexican Birria Recipe

Join the Conversation

  1. Alexandra says:

    Love the new site design! Makes everything so crisp and pretty !

  2. Rasa @ This Fox Cooks says:

    Thanks for posting this recipe! I saw the picture on Instagram and immediately needed to make it. Looks absolutely delicious!!

  3. Yup, definitely going to take a crack at this one. Did you just eat it in tacos or as a stew as well? When I was in Mexico I learned that the preparation varied by area. Jalisco mainly eats birria in tacos so that is what I found, always wanted to try it as soup.

    1. Ayngelina Author says:

      We ate it in tacos with some goat milk yogurt….that was a coincidence, I didn’t have sour cream and I really like goat milk yogurt.

      The only thing I would do differently next time is to simmer it longer. The goat I had was a bit tough and I think could have used another hour.

  4. My goodness – that stew looks (and sounds!) amazing!

  5. Ryan Zieman says:

    The beautiful, brightly colored photos really caught my attention too. Wish I could reach through my computer screen and taste everything. I also listened to an NPR article about Roy Choi recently and I’m dying to read his book. Sounds like it has your recommendation!

  6. Chanel | Cultural Xplorer says:

    Your food posts keep making me drool, and I absolutely must check out the book about Roy Choi and see that Top Chef episode – it sounds hilarious 🙂

  7. Susan Schwartz says:

    This looks amazing! Love the new design!!!

  8. Delicious photos. Avocados are my favorite food ever, I swear I could eat them plain all day long. Any dish that uses them gets a big thumbs up from me

  9. Consequently tasty! That seems to be amazing!

  10. I’m Mexico bound in a few weeks and this has me psyched! To have meals like this will have me in bliss the entire time … I may have to make this before I go 🙂

  11. My mouth was literally watering looking at these photos. I want to eat my computer screen…nom nom.

  12. Wuaaau!

    Looks tasty, i love mexican ingredients and the explosion of flavor of their food

    Thanks

  13. I love birria! I have been craving it since a trip to a roadside diner on the outskirts of Arandas, Jalisco, in 2010 with a restaurant owner who swore it was the best in the city. Time to find some goat (or in a pinch, mutton) and make some this fall after my guajillos ripen up…

  14. This one looks really delicious. Can’t wait to try it. Thanks for the share.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
© Copyright 2021. Bacon Is Magic. All rights reserved
Close
Skip to Recipe