Beef slow-cooked in a richly spiced chilli broth.
About this recipe
Birria is an emblematic dish from Jalisco that has spread across Mexico and around the world. Originally made with goat, the beef version has become equally popular. The meat is marinated in a complex blend of chillies and spices, then slowly braised until meltingly tender and served in an intensely aromatic red broth. It is accompanied by diced onion, fresh coriander, lime, and corn tortillas. Birria is the foundation of the famous quesabirria tacos.
History & Origin
Birria is the most emblematic dish of Jalisco, born in the Coahuila region of that state during the colonial era. It was originally prepared with goat meat, an animal brought by the Spanish that adapted perfectly to the semi-arid Jalisco terrain. Legend has it that the indigenous people found goat meat so tough and flavourless that they called it 'birria' (something worthless), but by marinating it in chillies and slow-cooking it, they transformed it into an extraordinary delicacy. The secret lies in the prolonged cooking in an adobo of guajillo, ancho and cascabel chillies with spices such as cumin, clove and black pepper, which penetrates every fibre of the meat. It is served in a deep bowl with its red consomme, onion, coriander and lime, accompanied by freshly made tortillas for assembling tacos at the table.
Estimated cost
£19.65
Total cost
£2.46
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
38g
Protein
30g
Carbohydrates
28g
Fat
2g
Fibre
850mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remove the veins and seeds from the guajillo, ancho, and morita chillies. Toast them briefly on a dry griddle until fragrant, taking care not to burn them. Soak in hot water for 15 minutes.
- 2
Char the tomatoes on the griddle for about 10 minutes. Blend the soaked chillies with the charred tomatoes, garlic, onion, the ginger, cloves, peppercorns, cumin, oregano, and vinegar until very smooth. Strain through a sieve.
- 3
Cut the beef into large chunks. Season with salt and pepper, then coat completely with the chilli adobo. Marinate in the fridge for at least 2 hours, or ideally overnight.
- 4
Preheat the oven to 160°C. Place the marinated meat with all its adobo in a heavy, lidded casserole or Dutch oven. Add the bay leaves and pour in enough water to just cover. Cover tightly with foil and then the lid.
- 5
Braise in the oven for 3-3.5 hours until the meat is completely tender and falls apart easily.
💡 Alternatively, you can cook it in a pressure cooker for about 1 hour for a quicker result.
- 6
Remove the meat and shred it with two forks. Strain the consomme, skimming off excess fat if desired (though some fat adds wonderful flavour).
- 7
Return the shredded meat to the consomme. Heat through and season with salt to taste.
- 8
Serve in deep bowls with plenty of consomme. Accompany with diced onion, fresh coriander, lime wedges, and warm corn tortillas.
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