My followers know how much I like meat. There are a variety of meat dishes- You may treat me to countless meat delicacies. However, one dish remains my favourite. Hopefully, my Insta family knows the answer. I have mentioned that dish several times in my live sessions. Yes! You’re right – I am talking about birria, an iconic Mexican dish. For a long time, I have not shared any tempting meat recipes. So, I thought, why not share it today? The versatility of the dish is what I like the most.
Serve it as a taco or enjoy it as a stew. Garnish the dish with onion, cilantro and fresh lime juice. It is what you need to make it a showstopper. The best part – you can make it in any equipment you have (Instant Pot, slow cooker or stovetop). I’ve become a pro at making the best homemade birria, all thanks to my mommy for guiding me. Goat meat is a key ingredient of authentic birria. However, most foodies who prefer adding substitutes replace meat with beef. I also tried substitutes in this dish. However, it did not please my palate. Thus, I always make it the authentic way with goat meat. I recommend eating it as a stew with fresh homemade tortillas – it tastes exceptional.
What is Birria?
Originating in Jalisco, birria is a slow-cooked, rich and succulent stew made from beef, goat, or lamb. Being simmered in consomme or red chilli broth, birria occupies a significant place in Mexican cuisine, served at auspicious events and social gatherings. You will get several birria recipes on the Internet that teach you to make the best birria. However, I recommend you try my mom’s birria recipe. I bet – You won’t get the same flavour and taste anywhere.
Pro Tip
If you eat it as a taco, do not forget to add a handful of melted cheese.
Ingredients required to make Birria
- Dried chillies
Ancho chillies- 5
Arbol chillies- 5
Guajillo chillies- 12
I used arbol chillies, ancho chillies and guajillo chillies. You will get these top-notch quality chillies in groceries or Mexican supermarkets. However, you can also purchase them online if you prefer to buy online. I know! Most of you would be new to using dried chillies. However, I will guide you. So, don’t get discouraged.
- Aromatics and spices
3 bay leaves
½ teaspoons black peppercorns
5 garlic cloves
½ teaspoons ground cloves
1 teaspoon ground cumin
Meat becomes tastier with the addition of more spices. I prefer rich stew. Thus, I add a handful of flavour enhancers, such as black peppercorns, bay leaves, garlic, ground cloves and cumin.
- Mexican oregano (Dried- 1 teaspoon)
Mexican oregano adds zestiness to a dish. Thus, I never skip adding it. However, you may also add Italian or Mediterranean oregano.
- Mexican cinnamon (1-4 inch)
Mexican cinnamon is delicate and papery. Thus, it is a nice add-on for Mexican delicacies. It blends well with other ingredients and is the core of Mexican stews. However, if Mexican cinnamon is unavailable, regular cinnamon will do. If you are using regular cinnamon in your recipe, discard it. You do not need to blend it with other ingredients.
- Goat Meat (4-5 pounds)
I prefer adding bone-in goat stew meat to this super-tasty dish. When mixed into the broth, it tastes delectable and offers a melt-in-the-mouth experience.
- Broth (2 cups)
It depends on you which broth you prefer. However, I suggest using plain water (unsalted). Once added to the water, the meat will release flavour and aroma, naturally making a superb broth.
- Vinegar (¼ cup)
It adds zestiness to the consommé.
- Garlic, onion and tomato
Garlic cloves- 5
Yellow onion (Medium-sized, 1)
Roma tomatoes- 2
It will take your dish to another level.
- Olive oil (1.5 tablespoons)
How to make Birria?
- Coat both sides of the meat with a pinch of salt and ground pepper.
- Heat a little olive oil and cook till it releases aroma and turns brownish.
- In a boiling pot, add everything – bay leaves, chillies, peppercorns, cinnamon, onion and tomatoes and boil them. Once it boils, reduce the gas flame and let it simmer.
- Once it has cooled, transfer it to a blender jar with one cup of boiling liquid, prepared broth and vinegar. Blend it for up to eight minutes.
- Strain it and add it to the sautéed meat. Reduce the flame and cook until the meat tenderises. It will take up to 2½ hours.
Spiciness of the Dish
- If you prefer mild spiciness, skip chillies.
- If you prefer medium spiciness, do not use more than four chillies.
- If you prefer an extra spiciness like me, use five to eight chillies. I will share my spice tolerance abilities – You won’t believe it! I added fifteen arbol chillies while preparing this delicacy.
How to make Birria in an Instant Pot?
Press the sauté mode on the pot to brown the meat. Once sautéed, add the chilli paste and cover with the lid. Pressure cook it for up to an hour. Once the pressure releases, add your preferred seasonings and enjoy!
How to make Birria in a Slow Cooker?
Though it tastes delectable, it takes too long to make in a slow cooker. It takes up to eight hours. If you still want to make it in a slow cooker, here Is a how-to guide for you:
Saute the goat meat in a cooking pan till it browns. Once sautéed, add the goat meat and the blended chilli to the slow cooker. Cook till it tenderises. Cooking birria on a high flame takes around five hours, and 6-8 hours on a low flame.
Storage and Reheating Instructions
Several office-goers or students lack time. Thus, they make extra food and store it in the refrigerator or freezer. If you also fall into that list, here is a guide for storing homemade birria:
- Place the leftovers in an airtight container and store them in the fridge for up to seven days. In the freezer, you can store it for months.
- To reheat, microwave the frozen birria or reheat it in a pot for up to twenty minutes.
