Birria is a traditional Mexican dish that originated in the state of Jalisco but is now enjoyed across Mexico and internationally. It is a flavorful stew made from tender, slow-cooked meat, usually goat or beef, that is seasoned with a rich blend of spices and chiles.
Key Features of Birria:
- Meat: Traditionally made with goat, but beef (often short ribs or chuck) is a common substitute. Lamb and pork are also sometimes used.
- Broth (Consomé): The dish includes a spiced, savory broth made with dried chiles (like guajillo, ancho, or pasilla), tomatoes, garlic, and aromatic spices such as cinnamon, cloves, and bay leaves.
- Preparation: The meat is marinated in the chile and spice mixture, then slow-cooked until it becomes tender and flavorful. It can be cooked in a pot, oven, or pressure cooker.
- Serving: Birria is typically served in two ways:
- As a stew, with the meat and broth served together in a bowl, often garnished with onion, cilantro, lime, and sometimes fresh tortillas.
- As tacos (birria tacos or quesabirria), where the meat is shredded, placed in a tortilla with cheese, fried, and served with the broth as a dipping sauce.
Prep Recipe Name: Birria
Station:
Recipe Type:
Yield: 4.789 KG
Shelf Life: 1 shift
Storage: Store Immediately
Recipe Cost: 191.1 AED
Unit Cost: 39.9 AED
Preparation Method
Prepare the Chili Paste:
- Heat a small amount of oil from the provided quantity in a pan.
- Toast dried chilies briefly to release their aroma.
- Blend the toasted chilies with a small amount of water to make a smooth paste. (This should be done in advance if using a premade mix.)
Prepare the Meat:
- Cut the beef brisket into large, manageable pieces (approximately 500g each).
- Season the meat with salt from the recipe quantity and set aside.
Marinate the Meat:
- In a large mixing bowl, combine the chili paste, Shoyu Yamasa, Mirin Mizkan, sugar, cumin seed, and cinnamon stick. Mix well to create a marinade.
- Add the beef brisket to the marinade, ensuring each piece is well coated. Cover and marinate for at least 2 hours, preferably overnight for better flavor.
Cook the Meat:
- In a large pot or heavy-bottomed pan, heat the remaining oil.
- Sear the marinated beef pieces until lightly browned on all sides.
- Add the remaining marinade to the pot and enough water or beef stock to cover the meat fully. Bring to a boil.
Simmer the Birria:
- Reduce the heat to low and add salt as needed. Cover the pot and let the birria simmer gently for 3–4 hours until the beef is tender and easily shredded. Stir occasionally to prevent sticking.
Prepare the Consomé (Broth):
- Once the meat is cooked, remove it from the pot and shred it into smaller pieces.
- Strain the broth through a fine mesh sieve to remove any solids, ensuring a smooth and rich consomé. Adjust seasoning if necessary.
Assemble the Dish:
- Serve the birria as a stew by ladling the shredded meat and consomé into bowls. Garnish with chopped onions, fresh cilantro, and a wedge of lime.
- Alternatively, use the birria meat to make tacos. Fill tortillas with shredded birria, dip in the consomé, and fry until crispy. Serve with consomé on the side for dipping.
