- Goat, beef or lamb
- Guajillo and ancho chiles, vinegar, spices
- Consome: the braising broth, served for sipping
- Corn tortillas, onion, cilantro, lime
Birria
Birria tacos with consome for dipping. Photo via Wikimedia Commons.
Birria is Jalisco's slow-cooked meat stew: goat, beef or lamb braised for hours with dried chiles until it collapses, served in a bowl with its rich consome or as tacos dorados for dipping. The quesabirria, a cheese-filled birria taco dunked in consome, has become a global phenomenon.
It is weekend food in Jalisco, eaten in the morning at birrierias with the consome sipped like soup.
Key ingredients
Where to try it
- Las 9 Esquinas in Guadalajara, the birria quarter
- Tijuana's birrierias, where the quesabirria trend started
- Weekend birria stands across Jalisco