Dish · mexican
Birria
Goat or beef stewed in a sauce of dried chiles, cooked until tender enough to shred, often served with its broth for dipping tortillas.
Where it comes from
It developed in Jalisco, Mexico, originally with goat meat that was otherwise hard to use. The chile marinade and long braise turned tough, gamy meat into something tender enough to serve at celebrations.
What cooks argue about
Cooks argue over goat, the traditional meat, against beef, which is easier to find outside Mexico, and over serving the meat dry with a side of consommé versus keeping it submerged in the broth.
Versions
Nobody has published a birria here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef chuck
ancho chile
cumin ground
bay leaf mexican
garlic