12/08/2021
There are endless variations of birria to be found nowadays around different regions in Mexico, made with various kinds of meat, cooking methods, signature blends of seasonings, consistencies of consommés (broths), and more. But the original dish is said to have originated in Jalisco, Mexico, where it is traditionally served as a stew for holidays and special occasions and made with either goat, sheep, or (my preference) beef. The meat is always slow cooked in a richly-flavored adobo (marinade) until it was melt-in-your-mouth tender, then ladled up into bowls along with plenty of its broth, garnished with lots of fresh toppings, and finally served with a side of warm corn tortillas. And as you can imagine, it is delicious!
Order your tacos !🌮🤤
