A slow-braised stew traditionally made with goat (or beef) marinated in a rich adobo of dried chiles, vinegar, garlic, cumin, oregano, and cloves, then cooked until the meat is fall-apart tender. Served in its intensely flavored consommé broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl with consommé
Garnishes: diced onion, fresh cilantro, lime wedges
Accompaniments: corn tortillas, consommé for dipping
Instructions
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1
Toast the dried guajillo and ancho chiles in a dry skillet for 1 minute per side, then soak in hot water for 20 minutes until soft.
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2
Blend the soaked chiles with onion, garlic, tomatoes, cumin, oregano, black pepper, and apple cider vinegar until a smooth sauce forms.
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3
Season the beef chunks with salt and sear in a large pot with oil until browned on all sides, about 3 minutes per side.
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4
Pour the chile sauce over the seared beef, add bay leaves and beef broth. Bring to a boil then reduce to a low simmer.
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5
Cover and cook for 3 hours until the beef is fall-apart tender, stirring occasionally.
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6
Remove beef and shred with two forks. Strain the cooking liquid (consomme) and skim off excess fat.
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7
Return shredded beef to the pot with consomme. Adjust seasoning with salt.
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8
Serve in bowls with warm corn tortillas, diced onion, cilantro, and lime wedges. Use consomme for dipping tacos.
Did You Know?
Birria originated in the state of Jalisco, Mexico, and was traditionally made with goat meat. The viral birria taco trend of 2020 transformed this humble stew into a global sensation.
Chef's Notes
Equipment Tips
- dutch oven or large pot
- blender
- comal or griddle
Garnishing
diced onion, fresh cilantro, lime wedges
Accompaniments
corn tortillas, consommé for dipping
The Story Behind Birria
Birria originated in the state of Jalisco, particularly the town of Cocula, during the 16th century Spanish colonization. When the Spanish introduced goats to Mexico, the animals overran indigenous farmland and became overabundant. The indigenous population found the goat meat tough and gamey, so they developed a slow-cooking method using traditional chiles and spices to tenderize it. The Spanish word 'birria' means 'of little value,' reflecting how the dish began as food for the poor. In 1950, a taquero named Guadalupe Zarate began making beef birria in Tijuana, starting the evolution toward the birria tacos phenomenon.
Birria embodies the resourcefulness of Mexican cooking, transforming an unwanted protein into a beloved delicacy. What was once dismissed by the Spanish as food 'of little value' became a source of regional pride for Jalisco. The dish's modern global fame, driven by the viral popularity of birria tacos dipped in consomme (quesabirria), represents how Mexican street food continually reinvents itself while maintaining deep roots in centuries-old traditions.
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