A Mexican dish that originated in the state of Jalisco, birria is a popular meat dish that has spread to the U.S. and beyond. The original dish is made with goat, but can also be made with sheep or beef, and it is traditionally served for holidays and special occasions. The term birria comes from an old Spanish word that was used to describe something with no value or of poor quality, as the Spanish were not too fond of goat meat because of its strong, gamey flavor and tough texture. There is sometimes confusion surrounding birria, as it can resemble other types of Mexican braised meat dishes. However, birria’s cooking method and ingredients set it apart from other Mexican dishes.
There are many different styles of birria, but the most popular variety is made from goat meat. Most of the goat meat available in the United States is imported from Australia and New Zealand and comes from mature goats. This is the ideal type of goat meat for birria, as it is tougher and has a stronger flavor. You may also use baby goat for making birria, which is fattier, more tender and has a milder flavor. Red meats are the most popular choices for this dish, and when goat meat can be difficult to find, birria can also be made from beef. When making birria, it’s important to use a tougher, flavorful cut of meat that can stand up to slow-cooking and bold spices.
Birria starts by marinating the meat in a combination of guajillo, ancho and chipotle peppers, along with spices such as cumin, thyme, oregano, bay leaves, marjoram and cloves. Vinegar is also a common ingredient in many birria recipes, and this helps cut the richness of the meat. There are two traditional ways of serving birria, either as a soup or in tacos.
When served as a soup or stew, birria is referred to as consomé de birria. The meat is shredded and served in the braising liquid, which should have a reddish color to it. Consomé de birria is often garnished with lime juice, cilantro, diced white onions, and spicy salsa and served with warm corn tortillas. Compared to other types of tacos, birria tacos are presented in a unique way. After warming the corn tortilla, it is briefly dipped in the braising liquid before topping it with meat and the same garnishes used in the consomé.
As birria spread throughout Mexico and the United States, recipes started adapting to local tastes and ingredients and featuring a chef’s personal touch. Today, there are endless variations of birria around different regions and made with various kinds of meats, cooking methods and seasonings.
