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What is Birria?
Birria is a classic Mexican meat stew or soup made with slowly braised meat - usually lamb, goat, or beef - with chilies and spices. It is one of the most iconic Mexican dishes, originally from Jalisco, Mexico, though has spread throughout Mexican and the United States because of its addictive flavor. It was originally made with goat, as local Mexicans were given an overabundance of goats by the Conquistadors during the Conquest of Mexico. The name, “birria”, means “worthless” or “without value”, a pejorative term given by the Spanish who found eating goat beneath them. Today, however, beef is more commonly used, as it is easier to obtain and is less lean, though it is delicious with any of these cuts of meat or what you can commonly find in grocery stores. Authentic birria is usually served a couple different ways - as a soup or stew, or as birria tacos. The soup/stew version is more classic and often served at family events or large gatherings. This way, the meat is shredded and served into bowls with the braising liquid, or birria consome. There are different ways to make it, with different cuts of meat and variations to the chilies and seasonings. This is my preferred version adapted from a couple of my favorite Mexican cookbooks and some experimentation. It’s a beef birria recipe (birria de res). As a spicy food lover, I think you will love this recipe. It will smell amazing in the house with the meat cooking, enough to drive you wild with hunger. Let’s talk about how to make birria, shall we? Soak the Peppers. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened. Cook the Onions, Tomatoes and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce. See the RECIPE NOTES below. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better. Simmer the Birria. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef stock or broth to a large pot or Dutch oven. This broth will not only braise the meat, but will later become your birria consome. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria. I removed the meat to make it easier to shred. Then added the shredded meat back to the pot to simmer a bit more before serving. Adjust for salt and pepper. Garnish with onion, cilantro, chili flakes. Boom! Done! Your Mexican birria is ready to serve. This meat is so incredibly tender and flavorful. Go make some delicious red tacos! For the cut of beef, use brisket, chuck roast or beef shank. Short ribs are great, too. You can realistically make this with any cut of meat, but the best are the tougher cuts that require low and slow cooking. You’ll get more flavor with bone-in meats. Strain the Pepper Puree. For a much smoother sauce, strain it through a fine sieve to remove any lingering bits if needed. Also, some people find the skins of anchos and guajillos to be slightly bitter, and straining can reduce this. This recipe can easily be adapted for your slow cooker or Instant pot. Birria is great for freezing. You can freeze it for up to 6 months in vacuum sealed containers. That’s it, my friends. I hope you enjoy this Mexican birria recipe with consome. Let me know if you make it. I’d love to hear how it turned out for you and how you served yours. Keep it spicy!
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
