Growing up, my mum cooked almost all of our meals, but on slow Sunday mornings, she liked to splurge. She’d send one of my brothers down the block to pick up a steaming bowl of birria, just one order was big enough for all of us to share. The broth was rich and well-seasoned, the goat meat so tender it melted in your mouth, always finished with chopped coriander, onion, and a squeeze of lime.
Birria is a little spicy, a lot flavourful, and completely comforting. As a kid, I didn’t like it much; I was the picky eater of the family (and now karma has come back to me with my daughter, who survives on chicken nuggets, the horror!). But once I started trying new things, I learned to love birria, especially when it’s made with beef. Goat was always too exotic for me.
Making birria from scratch is easier than you think, it just takes time, like all good things in life. You start by gathering your essentials: dried chiles, spices, tomatoes, onion, and garlic. Blend them into a fragrant adobo and coat the meat, spare ribs or brisket work beautifully, then add water and let it simmer low and slow for a few hours. The meat becomes fork-tender, and your whole house fills with the smell of homemade love.
When it’s ready, strain the broth, pull the meat off the bones, and return it all to the pot. Serve the soup steaming hot, topped with coriander and onion, maybe a dash of hot sauce if you want to feel the burn. Don’t forget warm corn tortillas on the side, perfect for dipping straight into the broth.
From Jalisco to the world, birria has traveled far. In Australia, it’s become wildly popular in the form of birria tacos and quesabirrias (with cheese). Once you master the traditional birria, you’ll be ready to put your own twist on this Mexican classic.
Here’s the recipe, give it a go and bring a taste of Jalisco to your table!
Ingredients:
10 tomatoes
1 onion
12 garlic cloves
1 tbs allspice
1 tbs black pepper
1 tsp cumin
1 tsp thyme
1 tsp oregano
½ cinnamon stick
5 ancho chili, deseeded
8 guajillo chili, deseeded
2 tbs white vinegar
1 lt water for the adobo + 4 lt for cooking
1.5 kg Short rib, brisket
Salt
Corn Tortillas
Cheese
Diced onion and coriander to garnish
Prepare the Adobo Base
Sauté tomatoes, onion, and garlic in a little oil until softened.
Add the spices and dried chilies, cooking gently for 5 minutes (be careful not to burn the chilies).
Stir in the vinegar and 1 liter of water, and let it simmer for another 5 minutes.
Remove from heat and blend the mixture until smooth.
Cook the Meat & Broth
In a large stock pot, bring 4 liters of water to a boil.
Add the blended tomato–spice mixture, the meat, and salt.
Simmer on low heat for about 2 hours, until the meat is fork tender. You can use a slow cooker on low for 8 hours or a pressure cooker for 1.5 hour, if preferred.
Rest & Skim
Remove the meat, shred it, and reserve.
Strain the broth and return the meat to the pot.
Serve the Birria
Serve the meat and broth together in bowls, garnished with diced onion, coriander, and a squeeze of lime.
Enjoy with warm corn tortillas on the side for dipping.
Buen provecho!