The Mexican Canon
Two hundred and twenty-five entries
Jalisco Braises & Slow Cooking
Two entries
Birria is a Jaliscan dish of goat or beef marinated in a complex dried chile adobo and slow-braised in a clay pot until the meat falls from the bone. The complete traditional preparation calls for overnight marination in a blend of guajillo, ancho, and pasilla chiles. From that foundation, the braised meat moves into its most widely served form: the taco dipped in its own consommé.
Jalisco Braises & Slow Cooking
Birria is a Jaliscan dish of goat or beef marinated in a complex dried chile adobo and slow-braised in a clay pot until the meat falls from the bone. The complete traditional preparation calls for overnight marination in a blend of guajillo, ancho, and pasilla chiles. From that foundation, the braised meat moves into its most widely served form: the taco dipped in its own consommé.