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.
Nobody has published a birria recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.