Birria is a Mexican stew made with goat meat, but can also be made with pork, beef, lamb, or iguana. It is served year-round and is known for its tender meat and spicy flavor. It can be eaten as a soup or with a thick sauce poured over the meat.
Birria is a hearty and versatile Mexican stew. The stew is served year-round, especially around Christmas and other major holidays. It comes from the Mexican state of Jalisco and can be found in restaurants in the state capital, Guadalajara. The stew can be prepared in a variety of ways, but most often it uses goat meat.
Mexican restaurants that specialize in birria will often decorate their walls or entrance with a pair of goat horns. Goat horns are used to announce the availability of birria. Goat horns are also considered an aphrodisiac and are a symbol of the virile animal.
The type and amount of chiles used in the stock base varies from cook to cook. Guajillo and ancho chiles are the most popular ones used in birria. These peppers are roasted and soaked in hot water before being removed and mixed with vinegar or water. The peppers are then used to form a paste which fuels the spicy flavor of the dish.
In addition to goat meat, birria is also made from pork, beef or lamb. The meat of the green iguana is also used in coastal areas of Jalisco. The meat is always marinated overnight using chili paste and a blend of other spices, including cumin, oregano, and cloves. More than one type of meat is often used when preparing the dish.
During the cooking process, the dish is left to simmer for hours. Though cooked with the meat still on the bone, patient cooks are rewarded with meat tender enough to fall off the bone. Birria is known for both its incredibly tender meat and rich, well-blended flavors.
Most commonly, the broth is thin and hearty enough to be served as a bowl of soup with meat in it. When eaten this way, the chunks of meat are removed and placed on a small corn tortilla adorned with sides, usually including cilantro and onions. After the meat and sides are in place, it is dipped into the broth and eaten.
The second way to eat this dish is to remove the meat and cook the broth until it becomes thick and saucy. This thick sauce is then poured over the meat. The tortillas, packed with the signature sides, are then topped with meat and salsa.
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