The birria, a gift from Jalisco to the world - Mexico Unknown

Gastronomy is something that makes Mexicans proud. We have typical dishes from each region and for each moment. From stews that are prepared only for the Day of the Dead, to those that are made when someone gets married, such as the wedding barbecue. The birria is one of these jewels of Mexican cuisine. In addition to having a specific and incomparable flavor, it is one of the most representative wines of Jalisco.

Birria is originally prepared with goat or lamb meat. However, there are places where they also make it with veal, beef or pork, and there are even those who combine two types of meat. The ancestral recipe to prepare it is similar to that of the barbecue. The meat is marinated with the ground chiles and left to rest for several hours. Then it is wrapped in maguey leaves and baked in an underground oven.

This method has varied over time, and the way of preparation has also been modified or adapted to current life circumstances. From the ground oven they went to the wood oven, then to gas stoves and pressure cookers. Although the cooking of the meat is very important, the seasoning of the marinade greatly determines the flavor of the birria. For this reason, special attention should be paid to the ingredients and quantities for the sauce.

What chili peppers are birria prepared with?

The variety of chili peppers used to make the sauce or marinade with which the meat is marinated is very wide and depends on the taste and seasoning of the cook or cook. Regularly it takes ancho chile, chilacate, guajillo, pasilla, mirasol, morita and cascabel. In addition to some spices and condiments such as black pepper, cloves, cinnamon, cumin, ginger, thyme, oregano, bay leaf, sesame seeds, white vinegar, garlic and onion. There are also recipes that can include beer or pulque.

It is important to take into account that the choice of ingredients, both the type of meat and the chilies and spices, varies according to the state or region of the Republic. The ways of preparation and presentation are very diverse. Some serve the tacos separately from the broth or consommé. The birria can only be steamed or roasted, the meat is removed from the broth or marinade and roasted on the griddle. In food, as in many other things, everything is a matter of taste.

Recipe to prepare birria

Ingredients

Preparation

Soak the chiles in hot water for 10 minutes. Afterwards, they are blended with the thyme, garlic, marjoram, oregano, onion, ginger, orange juice, tomatoes and vinegar. Strain and add salt to taste. The meat is placed in a casserole, covered with sauce and left to rest overnight. The next day, cook the meat with the marinade and marjoram until soft.

Preheat the oven to 200°C. Remove the meat from the marinade and put it in a tray in the oven for 10 minutes to brown. The way to know that it is ready is because it comes off the bone easily. If you prefer it roasted, skip this step and place the meat without direct broth on a griddle or skillet.

To serve

The presentation is to suit the diner. It can be served in a deep plate, similar to the ones used for pozole and top with cilantro and chopped onion. You can also serve the meat separated from the broth and accompany your tacos with your favorite sauce and a few drops of lemon.

Fun fact

Birria means a person or thing of little value or importance, with a pitiful appearance. In Colombia and Panama it is an excessive fondness for a game, sport or pastime. Only in Mexico is it used to name this delicious dish. It is believed that it was named like this because goat meat was considered by the Spanish to be hard, odorous and difficult to digest. Being a "bad meat" they destined it for the indigenous people, giving it the name of birria.

Recently, a video of a foreigner was shared on TikTok with the hashtag #tacosbirria and this dish went viral on the networks.

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