Oaxacan Mole Negro Birria




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.