Beef Birria Tacos with Consommé

History & Origin

Birria is one of the most iconic dishes in Mexican gastronomy and its history is inextricably linked to the state of Jalisco, although it is now prepared throughout Mexico and in Mexican communities across the United States and the world. Originally, Jalisco birria was made with goat or lamb, marinated in a red chilli, spice and vinegar adobo, wrapped in maguey leaves and slowly cooked in an earth oven or sealed pot. Its name, in some 19th-century historical records, was used to refer to something "worthless" or "of poor quality" - the irony being that this dish considered food for the poor became one of the most loved and respected in Mexico. The beef version emerged as an adaptation for those without access to goat, or who simply preferred beef. In recent years, beef birria tacos with consommé - especially the "Tijuana-style birria" with tortillas dipped in adobo and toasted on a griddle - became a global viral phenomenon. TikTok and Instagram videos of people dipping the tacos into the bright red consommé generated millions of views and exported this dish to cities like Los Angeles, New York, London and Madrid. The secret of a good birria lies in the adobo: the blend of guajillo, ancho and pasilla chillies, combined with spices such as clove, cinnamon, cumin and oregano, used both to marinate the meat and to create the consommé in which it cooks. The result is extraordinarily tender meat, infused with complex flavours, which shreds easily and, when placed in folded tortillas coated with the adobo itself and toasted on a griddle, creates that characteristic reddish, crispy crust. It requires many hours of work, but the result fully justifies the effort. In Jalisco, birria is the obligatory dish for family Sundays, weddings, baptisms and any important celebration.