Oaxacan Mole Negro Birria


Mild-flavored birria, or goat meat, pairs perfectly with the dark, complex, cocoa-inflected flavors of our Oaxacan Mole Negro Sauce Starter. Crispy roasted plantains, warm tortillas, and fresh accents round out the rich, smoky flavors of this Oaxacan classic. Chicken, lamb, roast pork loin, or even beef would make delicious substitutes for goat meat as well.


Prep time: 10 min | Cook time: 190 min | Serves: 4-6



  • 2 Pounds Goat Or Lamb Stew Meat, cut into 1" chunks 

  • 1 Large Plantain 

  • 1 Large Yellow Onion, chopped 

  • 4 Cloves Of Garlic, peeled 

  • 1 Tablespoon Olive Oil 

  • 2 Teaspoons Sea Salt 

  • 1/2 Cup Oaxacan Mole Negro Sauce Starter

  • 1 1/4 Cups Warm Water 

  • Toasted Sesame Seeds 

  • Fresh Chopped Cilantro 

  • Warm Tortillas


  1. Set the meat, plantains, onion and garlic cloves onto a sheet of aluminum foil. Sprinkle with olive oil and salt and wrap the foil over the mixture. Place this on a baking tray and set into an oven heated to 325 degrees F. Cook for 2 ½ to 3 hours or until the goat meat is fork tender. 

  2. Combine the Oaxacan Mole Negro Sauce Starter and water in a 1-quart sauce pan. Add the contents of the aluminum foil to the sauce and simmer this mixture covered for 10-12 minutes.

  3. Serve the meat and plantains with sesame seeds, cilantro and consume with warm tortillas.