What Is Birria and How Is It Made?

Birria is a bold, flavorful dish that’s gained massive popularity, surpassing other Mexican favorites like carnitas, barbacoa, and al pastor in recent years across the U.S.

So, what exactly is birria, and why has it captured so many hearts (and appetites)? Read on to learn about its history, irresistible taste, and how you can make it at home.

A close-up of a plate with three birria tacos filled with juicy meat, served with a side of rich, flavorful dipping sauce.

Photo courtesy of Dotdash Meredith Food Studios

What is Birria?

Birria is a savory Mexican meat stew, traditionally prepared with goat but also made with beef, lamb, mutton, or chicken.

The consomé, a rich broth made with chile peppers, is the soul of birria. It’s this flavorful sauce in which the meat is slow-cooked, creating the dish’s signature taste.

Birria is often served in taco form, with birria de res being one of the classic variations. The tacos are infused with the red color from the consomé, and quesabirria adds cheese for a creamy twist. Birria en caldo is the soup version, perfect for sipping.

Typically, the tortilla is dipped in the consomé before being filled with meat (and sometimes cheese), then fried to crispy perfection. Served like a French dip sandwich with extra consomé for dipping, these tacos are the ultimate indulgence.

What Does Birria Taste Like?

Birria offers a rich and moderately spicy flavor. Traditionally made with goat, its gamey taste stands out compared to beef or lamb, but the long stewing process makes the meat incredibly tender. Beef is often used instead since it’s more common and easier to find.

This dish is packed with spices, and the exact mix can vary based on the recipe. Common seasonings include marjoram, thyme, oregano, cumin, cinnamon, cloves, and more. Dried red chiles are a key ingredient that gives birria its distinct flavor.

When served in tacos instead of a stew, the meat is usually soaked in consomé, making these tacos delightfully messy but bursting with flavor.

Close-up of Birria de Res Tacos (beef birria tacos), with cilantro and a side of dipping sauce.

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Birria vs. Barbacoa

Both birria and barbacoa are similar in that they can be made from goat, lamb, or beef. Occasionally, you'll find barbacoa made with pork or birria made with chicken.

The primary difference between the two is their cooking methods. Barbacoa is traditionally prepared by slow-cooking meat in a steam pit underground, though today, it can be made over an open flame, on the stove, or in a slow cooker. The traditional method involves wrapping the meat in banana leaves and agave, then heating it with hot coals.

Birria, on the other hand, is a stewed dish where chiles and spices are blended into a smooth broth called consomé. The seasoned meat is then slowly braised in the consomé for 3 to 4 hours in a covered pot, until it becomes tender and easy to shred. While modern twists on the recipe exist, the traditional method is still considered the best.

The History of Birria

While birria has become a trendy dish in the U.S. over the past few years, its origins trace back centuries to the Jalisco region of Mexico.

As detailed in *Le Sends del Cabrito* (The Path of the Goat) by Cárdenas Juan Ramón, the Spanish conquistadors introduced goats to Mexico, among other animals. Over time, these goats became an important part of local cuisine, though the Spanish initially considered the meat too tough to be desirable.

The Spanish referred to the meat made by indigenous Mexicans as 'birria,' which they associated with something of little value. Given the incredible flavor and richness of the dish, it’s safe to say that the Mexican chefs who first made it got the last laugh.

Birria’s rise outside of Mexico began in Southern California. As Bill Esparza explains in *Eater*, key figures like Teddy Vasquez, founder of *Teddy’s Red Tacos*, and brothers Omar and Oscar Gonzalez of *Birrieria Gonzalez* helped bring the dish into the spotlight. Together, they carried the culture of LA birria to new heights, spreading it across the U.S. to the delight of many.

How To Make Birria Tacos

Ready to try making birria at home? This top-rated *Birria de Res* recipe is an excellent starting point. Follow the link for a full list of ingredients and detailed instructions, but here’s a quick rundown of what to expect:

“These Jalisco-style Mexican birria tacos are made with beef slow-cooked in a fragrant three-chile sauce, packed with delicious spices. Crispy tacos, tender beef, and melted cheese come together for a mouthwatering meal,” says recipe creator Gem.

Start by boiling the guajillo, árbol, and ancho chiles for 5 minutes, then remove from heat and let the peppers soak until the water cools. Save ¼ cup of this liquid before draining the chiles.
Season the beef and sear it in oil in a Dutch oven for about 10 minutes, until browned.
Grill or blacken tomatoes, then blend them with the chiles, vinegar, reserved chili water, garlic, black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt until smooth.
Strain the sauce and pour it over the browned beef. Cover the Dutch oven and cook in a preheated oven for 3 to 4 hours, basting every 45 minutes.
Once the beef is tender and shredded, assemble tacos with tortillas and spoon some chili broth over the meat. Reserve extra broth for dipping. Serve with onions, cilantro, and cheese.

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