Even while street tacos(birria) are a local favorite in Southern California, people also really enjoy this slow-cooked goat version of the dish.
I’m not sure if everybody was getting sick of eating street tacos (I realize that this is a silly thought), but it seems like Mexican eateries need to stock this delicacy in order to keep up with the latest trends in the culinary industry. Birria is an invention from Spain which brought goats to Mexico. This was in particular the Jalisco state, where the bulk of Tequila is produced. During colonization, Spaniards brought spices with them and classified goat meat as hard and tough, which Mexicans discovered a way to soften and use for. Skipping ahead brings us the dish we know today.
Birria is traditionally made with goat, but a wide variety of meats, including lamb, hog, and even cattle, can be used in its preparation. In most cases, it is prepared by using a slow cooking method and is served with consomme or birria broth. In the majority of cases the goat meat is of a similar texture to the barbacoa-shredded beef. The meat is cooked slowly in the same way to soften and firm it. Goat tends to be slightly stronger in its flavor regardless of how you cut it.
The thing that sets the birria flavors apart are the different ingredients and chilies that are that are used in the process. The traditional ingredients usually include chipotle peppers, dried ancho chiles, and dried guajillo chilies and other common spices that come with Mexican food such as tomatoes and onions.
The stewing process takes time, as the slowest methods can last for hours. After the meat is cooked, it is possible to prepare the meat into a crisp taco. The cheese is added to the shell and fry it. Include lime juice in the shell, then dip into your concoction. Whatever you decide to do the end result is well worth it.
It has recently become quite popular due to social media. Chefs usually dip the tortillas into the consomme, which has deep brownish-red. The prepared birria tacos can also be dipped into the consomme, similar to a French dip sandwich. It was quickly popularized because of its unique look and ease of eating. There’s a reason for it. Their messy appearance and attractive appeal only enhances the taste.
There is always a need for new ways to eat food items that are familiar. This usually comes in the form culinary fusion, ingredient substitution or simply throwing things in tortillas and calling that a day. Birria, also known as stew, ticks every box.