Birria (Spanish:[ˈbirja]ⓘ) is a meat steworsoup, mainly made with goat or beef. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé). Historically, birria was the regional name given in the state of Jalisco and surrounding areas to what is known as barbacoa, meats cooked or roasted in a pit or earth oven, in other regions of Mexico.[1][2][3][4][5][6] For many people today, mostly in the United States, birria is now a distinct dish.
It is often served at celebratory occasions such as weddings, baptisms and during holidays such as Christmas and Easter, and even at funerals. Preparation techniques vary, but the dish is often served with corn tortillas, onions, cilantro, and lime. Birria is also served with tacos. [7][8]
Traditionally birria was served on bread, tortillas or even directly in hand. Many variations of the dish have derived since.[11]
In 1950, a taquero named Guadalupe Zarata set up a taco standinTijuana,[11] after moving there from Coatzingo, Puebla. Zarata's stand initially sold asado and pastor tacos. Zárate soon decided to make beef birria because goat meat was more expensive and less fatty. One day, someone told Zárate to add more liquid to the meat. The resulting dish is now known as Tijuana-style beef birria, making a household name among birrierias for being the first person in Tijuana to make birria with consomé.
During the 2010s, the quesabirria (a taco stuffed with birria and cheese, often served with consommé) became popular in North America after first being developed in Tijuana.[12] Another variation using instant ramen originated in Mexico City and later gained popularity in the Los Angeles area.[13][14]
Other versions of the dish include birria tatemada (charred birria). After marinating and simmering the meat, it is placed in a hot oven until crispy.[9]
