This Birria is a Taste of Home

Pot of birria
By Miguel Guerrero


If you ask anyone from Guadalajara what their favorite dish is, you'll get a range of responses: some swear by tortas ahogadas, others by carne en su jugo, but birria tends to top the list. I have fond memories of attending soccer games at the Estadio Jalisco with my brother and stepdad during my childhood. ¡Arriba las Atlas! We'd always make a point to grab birria from local food vendors outside the stadium before or after the game, sometimes both.

Birria is a slow-cooked stew with tender, melt-in-your-mouth meat, traditionally made with goat or lamb, though beef is also used. This version draws inspiration from mi mamá's signature red chile salsa, which is the base for many of her dishes like enchiladas and sopes. It's incredibly simple to make, and it's become my signature dish: my siblings and mom beg me to make it all the time. Don't forget to top it with diced onions, chopped cilantro, and a squeeze of fresh lime, and serve alongside fresh corn tortillas, either for tacos (like the famous quesabirria) or for dunking in the stew.


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