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Birria recipe

Birria, The Mexican National Dish That’s Worthy Of Your Attention

Birria is a traditional Mexican dish that is celebrated across the country for its rich and savory flavors. The dish also has a significant place in Mexican history – Birria was introduced to Mexico by the Spanish in their timeline as one of the five main dishes they would bring with them on their voyage. In this blog article, we’ll take a look at all of the information you could possibly want about birria.

A brief history of birria

Birria is a Mexican dish that is thought to have originated in the state of Guanajuato. The dish is made from beef, pork, or lamb that is slow cooked in a chili sauce. The dish can be spicy or not, depending on how much chili pepper you add to the sauce. Birria can also be made with chicken or shrimp, but it’s most common to find it made with beef.

Birria has been around for centuries and is considered to be one of Mexico’s national dishes. It’s a popular dish at street vendors and restaurants throughout the country. If you’re looking for something different to try, birria is definitely a good option.

The ingredients in Birria

This is a Mexican dish that is composed of a roasted and spiced mixture of beef, pork, and lamb. The most important ingredient in Birria is the pig’s head, which gives the dish its characteristic flavor. Other ingredients include garlic, onion, peppers, and herbs.

Birria is traditionally cooked on a spit over an open flame, but it can also be cooked in the oven or even in a slow cooker. It can be eaten as a main dish or as part of a bowl full of other ingredients. It is typically served with tortillas, rice, and beans. If you’re looking for something different to try this Thanksgiving, consider cooking up some Birria for your guests.

Preparation of the dish

Birria is a Mexican dish that is made from beef, pork, lamb, or goat that has been barbecued. The meat is then cut into small pieces and cooked until it is very tender. Birria can also be made with poultry, but it is typically made with beef because it is the most common meat in Mexico. The spices used to cook the meat vary depending on where in Mexico the dish was created, but they typically include cumin, chili peppers, and oregano. Once the meat is cooked, it is mixed with a variety of ingredients such as onions, tomatoes, and garlic. Then, the mixture is put into a pot and simmered until it becomes thickened. Birria can be served either hot or cold and is often served as an appetizer or main course.

Recipe for tradional birria

This is a stew made of slow-cooked beef that is seasoned with chili peppers, garlic, and oregano. Birria can be served as an appetizer or main course, and can be eaten cold or hot. As its name suggests, birria is also popular in Birrieria restaurants. You can make birria at home by following a recipe or using a guide provided online.


1/2 pound of beef brisket
3-4 dried ancho chilies (or 1-2 fresh ancho chilies)
chipotle peppers (optional) – people like to add these when they are making this dish.
1 large white onion, chopped into large pieces.
5 cloves of garlic, peeled and minced. You can also use a pocket knife for mincing the garlic and don’t worry about skinning the tips of your fingers.
1 pound of cow or lamb bones (or beef bones). I choose the beef bones.
2 ounces of pequin peppers (habanero peppers)- these are small and easy to mince.
1/2 large white onion, diced.
8 cloves of garlic, peeled and minced.
2 tablespoons dried Mexican oregano- this is a staple in the birria sauce. If you don’t have this in your pantry, buy it at a Mexican market or specialty food store
2 teaspoons ground cumin
1 tablespoon paprika or chili powder
3 tablespoons salt
3 bay leaves
1/4 cup roughly chopped cilantro (fresh coriander)
2 cups water
4 cups beef broth

How to prepare:

1. Put the meat, bones (beef), onion, peppers and garlic in a large stock pot.
2. Sprinkle with the oregano, cumin, paprika or chili powder, salt and bay leaves.
3. Add the water to cover everything in the pot by 1 inch.
4. Bring everything to a boil over medium-high heat, covered tightly (to contain steam and create pressure in your pot) for about 2 hours at this point you want a lot of pressure inside the pot so that when you open it up it explodes all over your kitchen floor! (you can’t see under the lid enough to know how close you are to exploding)
5. After about two hours on high heat with cover on tight… allow it to cook for about 20 minutes to an hour. (half of the time is mostly for the water to come up to a boil)
6. Take off heat, uncover and place your crock pot on medium low heat or setting
7. This will be where you simmer things for as long as you want them tender. If you’re keeping it under pressure in there just keep it on that setting… if not just leave it on the lowest setting because all the steam that builds up in your pot will continue cooking food trapped in that pressure vessel!
8. At this point, remove bay leaves if any and add salt and pepper if you’d like.
9. Serve with tortillas chips, lettuce leaves or anything else you can think of.

Types of birria

Birria is a versatile dish that can be made with any type of meat, but the traditional version is made with lamb. The meat is slow-cooked in a sauce made of broth, spices, and garlic. Birria can also be made using pork, beef, or goat. In Mexico, birria is traditionally served with a squeeze of lime and a couple of cubes of bread. Birria is typically made with whole spices, but if you can only find ground spices, that’s okay. Just be sure to add even more spice to the dish by grinding the spices yourself in a mortar and pestle before adding them to the meat.

If you have any pork belly on hand, it might be used in this birria recipe instead of lamb meat. The meat will just need to be browned before being added to the sauce. After browning the meat, dice it up and mix it into the rest of the ingredients so that everything becomes well-mixed together.

You can create a quick, easy and delicious birria quesadilla by first sautéing the meat with a few garlic cloves, onion, and jalapeño or shriracha peppers in oil until it’s browned. The meat is then added to a blender along with the rest of the ingredients and blended together for about 30 seconds. However you make your dish will depend on how much time you have. So if you have some time to spare, definitely blend up everything before adding it to the prepared sauce pan. For a quick dinner option, serve it right away over rice or tortillas with some fresh chopped cilantro and lime juice on top!

Ideas for serving it

Birria is a dish that can be served in many different ways, but the most popular way to eat it is as a taco filling. You can also put it on a bed of rice, or use it as the main course in a meal. Whatever way you choose to eat it, make sure that you enjoy the rich, savory flavor of birria.


Birria, the Mexican national dish, is a complex and delicious blend of several meats that are slow-cooked in a broth. The meat is usually pulled apart with your fingers and eaten as is or used to create tacos, burritos, enchiladas, or even soup. Birria is unique in that it can be made with any type of meat, but traditionally it includes beef, lamb, goat, chicken, pork shoulder (or neck), tripe (a stomach organ), and onions. If you’re ever in Mexico and are craving birria – don’t hesitate to give it a try!