Birria Broth

Background and History

Birria is a traditional Mexican dish that originates from the state of Jalisco. It is a savory stew, often made with goat meat but can also be prepared with beef or lamb. The origins of birria date back to the 16th century when the Spanish colonialists brought goats to the region. Initially, the meat was deemed undesirable due to its toughness, but local people gradually developed methods to marinate and cook it slowly, eventually giving birth to birria. Today, birria has become one of Mexico's most beloved dishes and has gained popularity worldwide.

Ingredients

• Beef or Goat - 3 pounds, cut into chunks
• Guajillo Chiles - 5, dried and deseeded
• Ancho Chiles - 3, dried and deseeded
• Chipotle Chile - 1, dried and deseeded
• Vinegar - 1/4 cup
• Garlic - 6 cloves
• Onion - 1 large, quartered
• Tomatoes - 2 ripe, chopped
• Cloves - 2
• Cinnamon - 1 small stick
• Bay Leaf - 1
• Cumin - 1 teaspoon
• Peppercorns - 1 teaspoon
• Oregano - 2 teaspoons
• Salt - to taste
• Water - as needed

Preparation

Begin by preparing the marinade for the beef or goat. In a hot pan, toast the guajillo chiles, ancho chiles, and chipotle chile until they start to puff up. Remove from heat and let them cool slightly.

In a blender, combine the toasted guajillo chiles, ancho chiles, chipotle chile, vinegar, garlic, onion, and tomatoes. Blend to a smooth paste. Add a small amount of water if necessary to ease blending. Set aside the marinade.

Place the meat in a large bowl or container. Pour the marinade over the meat, ensuring it is completely coated. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to infuse.

Cooking Process

Preheat your oven to a low temperature, around 300°F (150°C). Transfer the marinated beef or goat to a large oven-safe pot or Dutch oven.

Add the remaining ingredients: cloves, cinnamon, bay leaf, cumin, peppercorns, oregano, and salt. Pour in enough water to cover the meat completely.

Cover the pot with a lid and place it in the preheated oven. Cook for approximately 3 to 4 hours or until the meat becomes tender and starts to fall apart. To monitor your cooking time, consider using a cooking timer for accuracy.

Once the meat is cooked, remove it from the oven. Carefully take out the cinnamon stick and bay leaf and discard them. If the broth seems too thick, add a bit more water to achieve the desired consistency.

How to Enjoy

The birria can be served in multiple ways. It is traditionally enjoyed as a stew with the rich broth ladled over the succulent meat. Serve it hot with sides such as corn tortillas, chopped onions, and fresh cilantro. Additionally, you can enjoy birria as a filling for tacos, dipping them in the flavorful broth for extra taste.

Brew some hot Mexican drinks like horchata or freshly made lime-ade to accompany your meal. Birria is an excellent dish for gatherings or celebrations, allowing everyone to relish in its deep flavors and warm textures.