BIRRIA

Birria is one of the most famous broths in Mexico (because yes, it is a broth), and just like Los Ángeles Azules, it’s from Mexico, for the world. This dish is known by people all over the globe and is one of the most sought-after plates in Mexican restaurants because it combines the best of Mexican cuisine in a single dish: the spiciness, the richness, the tender meat, and that slight touch of spices that captivates anyone who tries it.

This wonderful dish originates from Jalisco and is a style of barbacoa native to the state (originally made with lamb). The meat is marinated for several hours in a special adobo and cooked in an oven or underground, wrapped in maguey leaves. Over time, the dish evolved from just the meat to also using the juices from the meat and adobo to create the broth we all know, while new tools and cooking methods have made the process more accessible.

While the cooking of the meat is the key factor in determining whether the dish is made correctly (as it should shred easily), the adobo used for the broth is the most important element. It must have a well-rounded flavor profile: slightly spicy, well-seasoned, and perfectly balanced, as all these flavors will be infused into the meat by the time it's finished.

And for all this, Rafa, have you ever made birria? Yes, the first time I made birria was in the United States, and people from all over the world tried it. Did they like the birria you made? Yes, even the banquet chef I worked with loved it. Can you share the recipe? Of course.

This recipe makes approximately 30 well-filled tacos or 10 bowls of broth with plenty of meat.

Ingredients:

• 2 kg of beef (preferably 1 kg of shoulder or shank and 1 kg of ribs)

• 5 cascabel chiles

• 10 guajillo chiles

• 10 ancho chiles

• 15 allspice berries

• 3 cloves

• 1/2 head of garlic

• 1 white onion

• 6 bay leaves

• 1 cup apple cider vinegar

• 1 cinnamon stick

• 1/2 kg of tomatoes

  
  

Procedure:

1. Remove the seeds, veins, and stems from the dried chiles (except the cascabel chile, no need to remove the seeds).

2. In a hot skillet, lightly toast the dried chiles (you’ll know they’re ready when they release their aroma), then toast the dry spices (allspice, cloves, and cinnamon).

3. In the same skillet, with a little oil, lightly toast the onion and garlic, then toast the quartered tomatoes until cooked.

4. Rehydrate the toasted chiles in boiling water until they are soft.

5. Blend everything (except the cinnamon) along with the vinegar, without adding water, as we want a thick mixture.

6. Cut the meat into large pieces (about 5 cm) and season generously with salt and pepper. Sear the meat in a large pot with enough oil, about 2 minutes per side, aiming for a deep caramelized color.

7. Once all the meat is seared, add the chile mixture (without straining) to the beef along with just enough water to cover the meat. Let it simmer gently over low heat for 30 minutes.

8. Add 2 liters of water, along with the cinnamon stick and bay leaves, and let it simmer for approximately 2 and a half hours, or until the meat is tender. Season the broth after it has reduced in volume to avoid it becoming too salty.

9. I recommend covering the pot for the first 2 hours of cooking, then uncovering it to reduce the liquid and thicken the broth.

10. At this point, you can remove the meat, shred it, and strain the broth, reserving it to serve as a consommé.

And that’s it! Now you have your birria, ready to serve as a broth or to make tacos. If you’re making tacos, I recommend dipping the tortillas in the consommé before heating them in a skillet or on a griddle, as it's done in Mexico—it gives the taco an exceptional touch. Serve with cilantro, onion, lime juice, and a good green salsa (spicy, of course). You can also put the meat in a quesadilla for a wonderful quesabirria, or make ramen with the consommé... the possibilities are endless.

(this is how it turns out, both beef and consommé)

I hope you enjoy this recipe and feel inspired to make it at home. It’s a simple recipe, but full of flavor and always a conversation starter. Prepare it for a party, and you'll be remembered as a legend forever. Enjoy!