Journey with me to the heart of Jalisco, in western Mexico, as we explore the art of preparing birria, a sumptuous and spicy tomato-based stew featuring tender meat infused with ancho and guajillo peppers. This delightful combination of chiles creates a distinct and flavorful sauce that has become a signature element of Jalisco cuisine.
Although birria has an undeniable rustic charm, it can also be served in a modern, trendy fashion. You can now enjoy this dish by shredding the succulent, slow-braised meat and serving it atop corn tortillas, drizzled with a zesty sauce. Traditionally, birria was made with goat meat, a nod to the dish’s historical origins.
Dating back to the 16th century, Spanish settlers introduced livestock, including goats, to the region. While these animals may be endearing, they reproduce rapidly and quickly become a threat to local agriculture. As a result, the inhabitants of Jalisco began to consume goat meat, incorporating familiar flavors while also embracing new spices from Asia and Europe, such as cinnamon and cumin.
Ready to master this enticing Mexican dish? Let’s dive in!
Cooking time: 4 hours Serves: 8 people
- 2,2 kg of beef, cut into large chunks
- 6 minced garlic cloves
- 1 big onion, finely diced
- 5 cl of white vinegar
- 6 grams of cumin
- 5 grams of pepper
For the chili sauce
- 600 g of tomato sauce
- 5 guajillo peppers
- 5 ancho peppers
- 30 grams of oregano
- 2 cloves
- 15 grams of salt and pepper
- 1 bunch of cilantro
- 50 grams of diced white onion
- In a blender, combine half of the garlic cloves, half of the onion, vinegar, cumin, and pepper. Blend until smooth. Pour the mixture over the beef, ensuring even coverage, and let it marinate for 30 minutes at room temperature.
- Remove the seeds and veins from the peppers, then soak them in boiling water for 20 minutes. In the blender, add the soaked peppers, tomato sauce, oregano, cloves, salt, and pepper, and blend until a smooth paste forms.
- In a large pot, layer the marinated meat and the spicy tomato sauce. Bring to a boil, cover, and simmer on low heat for 4 hours, or until the meat is tender and easily pulls apart.
- Serve the tender meat with its rich sauce, garnished with cilantro, onions, and minced garlic.
What wine goes well Mexican Birria?
Let’s add some sparkle to your birria feast with three fabulous fizzy wines! These delightful bubblies are sure to elevate your dining experience, complementing the rich, spicy flavors of your mouthwatering Mexican beef stew. Get ready to pop the cork and celebrate with these effervescent delights:
- Champagne: The Classic Choice 🍾🥂 Add a touch of sophistication to your birria adventure with a crisp, elegant Champagne. Its bright acidity and delicate bubbles will balance the bold, spicy flavors of the stew, making for a dining experience that’s truly treś chic!
- Lambrusco: A Playful Pairing 🍇🎉 For a fun and fruity companion to your birria, look no further than a lively Lambrusco. This Italian sparkling red wine’s fruity notes and refreshing effervescence will make your taste buds dance, harmonizing beautifully with the rich, robust flavors of the Mexican stew.
- Pet Nat: An Unexpected Adventure 🍾🌟 Last but not least, let’s take a walk on the wild side with a Pet Nat, short for “pétillant naturel.” These naturally sparkling wines are perfect for the adventurous palate, offering a delightful combination of rustic charm and vivacious bubbles. With its unique, funky character, a Pet Nat will add an element of surprise to your birria experience, making for a meal that’s truly unforgettable.