Street tacos are a Southern California favourite and people love the slow-cooked goat version.
I can’t tell if everyone was simply tired of eating street tacos (a crazy concept, I know) It seems that Mexican restaurants have to carry this delicacy to stay up with the latest trends in food. Birria is a Spanish invention that introduced goats into Mexico. This was in particular in the Jalisco state, where the bulk of Tequila is produced. During colonization, Spaniards brought over spices and categorized goat meat as hard, which Mexicans discovered a way to soften and use for. Skipping ahead brings us the dish we know today.
Birria is generally goat, but can also be made with a range of different meats , from lamb to pork to beef. Birria broth is used to flavor the meat. It is slow-cooked and usually served with consomme. In the majority of cases the goat meat is of a similar texture to shredded beef barbacoa. The meat is cooked slow in a similar manner to soften and tenderize it. However you cut it, goat is known to have a slightly gamier taste profile.
The different spices and chilies that are used to create Birria flavorings are what make them distinctive. The typical ingredients typically include chipotle peppers dried ancho chiles and dried guajillo chilies along with other traditional spices that come with Mexican food such as onions and tomatoes.
The process of slicing takes time. It is the slowest method that could take up to hours. After the meat is cooked, you can prepare the meat in a crispy taco. Add the cheese into the shell and cook it. Add some lime juice to the shell and dip it into your drink. Whatever the time it takes, the final product is definitely worth it.
It has recently become quite popular because of social media. The consomme is a dark brownish-red colour and chefs dip the tortillas into it. Birria tacos that are prepared can also be dipped into the consomme just like the typical French dip sandwich. With its distinctive appearance and eating process It didn’t take long before everyone started putting it on their menus. It’s not without reason. Their messy appearance and aesthetic appeal just enhance the taste.
There is always a need for innovative ways to consume the same foods. This typically takes the form of culinary fusion, substitution of ingredients or just putting something in a tortilla and calling it a day. If you consider it Birria can also be cooked as a stew checks off all the boxes.
