Mexican-Inspired Open Fire Whole Goat Birria Tacos

Join Chef David W Olson of Live Fire Republic as he travels across the continent, from Great Lakes State to shores of breathtaking Detroit Lake atop the coastal mountains of the Pacific Northwest. He teams up with PNW pitmaster legend, Victor Perez (aka Super Skewer BBQ), and together they’re battling the elements to throw down the most incredible, Mexican-inspired Open Fire Whole Goat Birria Tacos!

Subscribe to LFRTV and ensure you don’t miss a single episode! We’re traveling across the globe, preparing mouthwatering live fire fare, and doing so in the most beautiful locations on God’s Green Earth. Join us and stay hungry, my friends! –David, Live Fire Republic

What is birria?

A traditional Mexican dish made famous in the states of Apatzingan, Guadalajara, Jalisco and Michoacán, the birria taco stuffing is stewed in consommé of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme. These ingredients are slowly cooked at a low heat for along period of time in cast iron until tender, fall from the bone perfection. New fangled birria recipes lean into more commonly available proteins such as beef, lamb, chicken, or vegan substitutes, but our pitmasters are joining forces to pay homage to the the original centerpiece of birria – goat.

While the 16th Century Conquistadors looked poorly upon the strong smelling, tough and hard to digest goat meat, the natives marinated the meat in indigenous styles, while cooking it slowly alongside a fire to integrate smoky flavors, while tenderizing the meat and making it undeniably appetizing. It is in this approach that Chef David and Vic will honor the foundations of this recipe and walk you through, step by step.

Tune in every Wednesday at 7p ET / 4p PT and this week as the guys share techniques of fire building and wrangling, whole goat preparation and seasoning. They’ll show you how to hang a goat on an iron cross, the process of building the most incredible, mouthwatering consommé. They’ll answer why a white hot cast iron griddle is essential to preparing these sweet and spicy birria tacos, loaded to the brim with fall-from-the-bone goat meat, creamy Tillamook pepper jack cheese, grilled lime and all the fixins’.

If there’s one episode you need to watch before this coming weekend, it’s this one – Mexican-inspired Whole Goat Birria Tacos!

Be sure to drop us a line and let us know what you think!! As always, we would love to know about your favorite experiences cooking with family and friends, at home, over a tailgate, or across your travels in the far corners of this beautiful globe. And, if you’re willing to share your favorite wing recipe – definitely let us know in the comments!

This Post Has 2 Comments

  1. Rui Santos

    Very creative

  2. Rui Santos

    Very creative and dynamic preparation


Leave a Reply

Rate This Recipe