Want to cook it yourself? See our beef birria tacos recipe.
Birria in a sentence
Birria is a slow-cooked meat stew from the state of Jalisco in western Mexico. Meat, traditionally goat, is marinated in a paste of dried chillies and spices, then cooked for hours until it falls apart. The rich, red cooking liquid is served alongside as a broth, called consommé.
Where it comes from
Birria is most closely associated with Jalisco, the state that includes Guadalajara, though versions are made across Mexico. It’s a celebration dish, often served at weddings, christenings and family gatherings, and also a popular weekend breakfast or hangover cure.
The origins of the name are uncertain. One common story is that “birria” was a dismissive word for something worthless or a mess, and was applied to dishes made with goat, an animal introduced after the conquest. Like many food origin stories, it’s hard to prove.
Goat, beef or lamb?
Traditional birria is made with goat (chivo). Mutton and lamb are also used. In Tijuana and many places outside Mexico, beef birria (birria de res) has become the most familiar version, and it’s the one most people in the UK will meet. Each meat gives a slightly different result, but the method is the same: long, slow cooking in a rich chilli sauce.
The adobo
The flavour of birria comes from its adobo, a marinade and sauce made by soaking and blending dried chillies with spices and vinegar. Guajillo and ancho chillies are common, sometimes with a little hotter chile de árbol. Garlic, onion, cumin, oregano, cloves, cinnamon, bay and black pepper are typical additions, though every family has its own recipe.
Despite its deep red colour, birria is usually more rich and warming than fiercely hot. See how spicy is Mexican food? for more on dried chillies.
Consommé
As the meat cooks, it releases its juices and fat into the chilli sauce. This liquid is skimmed, seasoned and served in a cup or bowl alongside the meat, topped with chopped onion, coriander and lime. It can be sipped as a broth or used for dipping tacos.
Quesabirria and dipping tacos
The birria taco that has spread around the world is usually a quesabirria: a corn tortilla dipped in the red fat from the top of the stew, filled with shredded birria and melted cheese, then fried on a griddle until crisp. It’s served with a cup of consommé for dipping.
This style is generally linked to street vendors in Tijuana. It became widely popular in Los Angeles in the 2010s and then spread through social media, helped by photos and videos of tacos being dipped into the red broth. It’s now found at street-food markets and food trucks across the UK.
Birria at events
Birria is a great event dish. It’s slow-cooked in advance, so it’s ready when service starts, and the dipping cups add a bit of theatre. It’s especially welcome at winter events. Note that quesabirria contains cheese, so dairy-free guests need a version without it. Fillings such as beef birria are examples from a sample menu agreed with each client.
Make it at home
If you want to try it yourself, our birria recipe walks you through the adobo, the slow cook and the consommé. Or let us cook it: contact us for a quote, and see Mexican catering.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.