Birria
“Jalisco-style slow-braised meat stew in a rich chili-spice consomme, often served with tortillas for dipping.”
Beef
Tomato
Onion
Garlic
Cumin
OreganoWhere it comes from
Birria is a traditional dish from the state of Jalisco, Mexico, known for its rich, flavorful stew of slow-braised meat, often goat or beef. This culinary treasure has roots in Mexican celebrations, particularly during festive occasions. Its iconic chili-spiced consomme reflects the region’s love for bold flavors and has gained international popularity as a comfort food.
On the Palate
How it's made
5 steps · Show ↓60 min active · 120 min waiting
How it's made
5 steps · Show ↓- 110 min
Prepare the adobo by blending dried chiles, garlic, vinegar, and spices until smooth. Marinate the beef or goat pieces in this adobo for at least 2 hours, preferably overnight in the refrigerator.
- 210 min
Preheat the oven to 325°F (163°C). Transfer the marinated meat to a large baking dish. Cover tightly with foil and bake until the meat is tender and falling apart, about 3 to 4 hours.
Watch outEnsure the baking dish is tightly covered to prevent moisture loss, which can result in dry meat.
- 315 min
Remove the meat from the oven and let it rest for 20 minutes. Shred the meat with two forks, discarding any excess fat.
- 420 min
In a large pot, combine the shredded meat with the cooking juices. Simmer gently over low heat until the flavors meld, about 20 minutes. Taste and adjust seasoning with salt if necessary.
- 55 min
Serve the birria hot with warm corn tortillas, chopped onions, cilantro, and lime wedges. Optionally, add a side of consommé for dipping.
