Como Hacer Birria Receta de Birria Birria de Res Birria de Jalisco Birria Y Barbacoa Beef Birria Recipe Como Hacer Birria de Res
| Birria | Birria_language | Jalisco | Pirriya_language | Barbacoa | Iguana_meat | Mexican_cuisine | Karnic_languages | Guadalajara | Los_Mazos | Plaza_Garibaldi | Guanajuato | Stew | Elegiac_comedy | Honduran_Spanish | List_of_Mexican_dishes |
|This article needs additional citations for verification. (October 2012)|
|Place of origin||Mexico|
|Region or state||Jalisco|
|Main ingredients||goat, sheep, beef, dried chili peppers|
Birria pronounced bi-rria (help·info) is a spicy Jaliscan (Jalisciense) stew originally made with goat then sheep and later beef (carne de res), but never with pork. Birria is often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and birthday parties. Originally from Jalisco, Mexico, it is a common dish in some Mexican food establishments in the surrounding states, the Bajío. It is typically served with corn tortillas, onion, and lime.
Birria uses a base of dried, roasted chili peppers usually guajillo, Puya, cascabel, Chilacate, pasilla and ancho. This gives birria both its characteristic savoriness and its variety, as different cooks choose different peppers to use for the marinade.
Birria is made by, first, marinating overnight, meat chunks with a paste made from the reconstituted and strained chilis, with garlic, marjoram, oregano (Mexican), cumin, bay leaf (Mexican), allspice, clove, cinnamon, ginger, thyme, sesame, and vinegar. The next day it is braised at ~200 °F for at least 3 hours. The pre-Hispanic tradition was to barbacoa, i.e. heat rocks in a fire, dig a hole, wrap meat in pulque-soaked maguey leaves, place meat in clay pot, seal clay pot with mud, put hot rocks in hole, place clay pot on hot rocks, cover with earth, and let cook for 6 hours. A pressure cooker may quickly achieve similar results. Accompanying the meat is a salsa made with reconstituted and strained chiles de arbol, garlic, peppers, vinegar, salt, and onions. The soup which Birria meat is traditionally served in contains tomatoes (roasted, peeled, seeded, and pureed), onion, garlic, oregano, lard, and chicken broth. Condiments served with the meat and soup include hot sauce, raw chopped onion, lime wedges, and chopped cilantro.
One method of presentation is for the diner to fill a corn tortilla with meat, onions and cilantro, seasoning with fresh squeezed lime juice, then dip it into the broth before eating it. The broth itself may be eaten with a spoon or by drinking from the bowl.
A common icon in birria restaurants (birrierías) is a pair of goat horns. The icon is used as a symbol of the purported aphrodisiac powers of birria, presumably tied to the general randiness of the goats from which it is made.
Birria ("rubbish") refers to a person or thing of little value or importance.