办公用投影仪哪个牌子好用 What Is Birria Meat? (+ the Best Cuts for Tacos)

If you are researching birria, then you are in for a good day, or at least a good meal in the near future. Birria is rich in both heritage and flor.

What is birria?

Birria is a deeply florful Mexican stew, traditionally made from goat, lamb, or beef, marinated in aromatic chiles (adobe, guajillo, ancho) and vinegar, and slow-cooked until tender. It’s served either in broth (consomé) or placed into tacos with the consomé on the side.

The etymology of birria stems from its relationship to what is now commonly known as barbacoa. While birria was originally a Jaliscan word synonymous with barbacoa, meaning slow-cooking meat in an earth oven, birria now refers to a variation of barbacoa.

Birria is popular enough now to he many definitions, but its heart is a rich, braised broth that includes vinegar, chiles, and drippings. The meat is either served in this broth as a main protein or grabbed with tongs and slotted into any tortilla.

The dish bridges rural festivity (weddings, festivals) with contemporary taco culture. Over time, it evolved from goat birria to beef versions, especially in border cities like Tijuana.

What is birria made of?

Typically, birria starts with meat, dried chiles, aromatic spices, and adds acidic ingredients like vinegar to build depth.

Meat – Traditionally goat; beef or lamb are common substitutes. Dried chiles – Guajillo, ancho, and pasilla provide heat, color, and earthiness. Spices and aromatics – Garlic, cumin, thyme, bay leaf, oregano, and vinegar make the adobo base. Broth (consomé) – The cooking liquid, enriched with rendered fat and reduced for dipping or sipping.

The combination of low heat, muscular cuts, and vinegar creates birria’s signature texture.

What kind of meat is birria?

There is no one choice, since birria is a general method of preparation and varies depending on the geographic and communal traditions; however, goat is the most traditional.

Goat (Chivo)

The original choice in Jalisco, goat has a gamey edge and firm texture that pairs well with chile blends. Traditional birrierías still serve goat birria as the standard meat.

Beef (Res)

In the 1950s, Tijuana vendors swapped goat for beef to make a richer, fattier broth. Tijuana-style birria de res became popular, especially in taco form.

Lamb / Other Meats

Less common, lamb shares goat’s texture but is milder. Some recipes include mutton or even chicken, but those remain regional exceptions.

Regional variations in Mexico

Birria isn’t a single recipe — it’s a family of recipes and traditions shaped by geography, ingredients, and local traditions.

Jalisco-style birria – Considered the original, it traditionally uses goat slow-cooked in earthen pits or clay pots. The broth is moderately thick, with a balanced chile blend leaning on guajillo and ancho. It’s typically served as a stew, with tortillas on the side rather than pre-filled tacos. Tijuana-style birria de res – Emerged in the mid-20th century when vendors replaced goat with beef to appeal to broader palates and improve affordability. Cuts like chuck, shank, and short rib are simmered in a deeper, fattier broth. This style popularized quesabirria — cheese-filled tacos dipped in consomé and griddled until crisp. Zacatecas lamb birria – Blends elements from Jalisco and barbacoa traditions, often steaming lamb in a maguey-lined pit before finishing in a chile-based broth. The flor is earthier, with more cumin and cloves. Guadalajara festival birria – Served at weddings, baptisms, and holidays. It often features a slightly thicker, more intensely spiced broth with extra cinnamon, cloves, and sometimes beer for complexity. The broth is ladled over the meat and tortillas, encouraging guests to eat it both as a stew and a taco. Best meat for birria tacos

For tacos, collagen-rich cuts that build flor with time are preferred.

Beef chuck or brisket – Offers a balance of fat and collagen for rich consomé. Goat shoulder – Traditional yet hard to find; long-cooking times to tender. Beef shank or short rib – Adds gelatinous texture and depth, ideal for soaking tortillas.

Key takeaway: If you want authenticity, go for goat shoulder or beef shank. If you want a richer, more indulgent broth, short ribs or brisket can be blended in with leaner cuts. Always keep some bones in the pot for depth of flor.

How to make birria

Here’s a generalized birria recipe:

Toast the chiles – Sear them with the seeds in, building flor. Soak and blend chiles – Rehydrate chiles in hot water for 15 minutes, then puree with spices and vinegar. Marinate the meat – Coat your cut in your chile-adobo and refrigerate for 3 hours or overnight. Sear or roast – Brown the meat to develop flor before braising. Braise low and slow – Cover with broth or water; add the remaining chili mix; simmer for 3-4 hours until the meat shreds. Shred and reduce – Remove meat, shred it, and reduce the broth to intensify flor. Assemble – Fill tortillas, pan-crisp until edges turn golden, dip in the consomé. Learning birria from the real experts

While we can speak to sourcing exceptional birria beef, it’s best to discover birria’s history and possibilities from Mexican cooks, writers, and educators who he lived and shaped the dish across generations. Supporting and learning from them is the best way to deepen your understanding.

Here are a few suggestions of whom to reference:

Enrique Olvera – Chef of Pujol in Mexico City, Olvera has championed modern Mexican gastronomy while preserving its traditions. His cookbooks and interviews often highlight regional dishes, including variations of birria. Rick Martínez – Former Bon Appétit editor and author of Mi Cocina, Martínez combines personal storytelling with step-by-step recipes. Mely Martínez – A blog and YouTube channel that focuses on family recipes from across Mexico. Her birria recipes break down complex steps into accessible home-cooking methods. Pati Jinich – Host of Pati’s Mexican Table on PBS, Jinich blends culinary history, regional insights, and personal warmth. Her episodes on Jalisco offer valuable context for birria’s role in Mexican culture. Fundación Herdez – A non-profit dedicated to preserving and promoting Mexican gastronomy through archives, workshops, and cultural programs. Sourcing better ingredients for birria

Great birria starts long before the pot hits the stove.

Choose grass-fed, grass-finished meat

Look for beef or goat raised on pasture without grain finishing. This improves omega-3 content, produces cleaner fat, and supports regenerative farming practices. Look for meat labels that clearly state “100% grass-fed” or “grass-fed, grass-finished” — otherwise, it could be grain-finished. For goat, “pasture-raised” should be a minimum standard.

Inspect the marbling and bones

For beef, you want visible marbling without excess exterior fat. For goat, even small amounts of intramuscular fat are valuable. Bone-in cuts (shank, neck) produce the best consomé.

Buy whole chiles, not powder

Dried guajillo, ancho, and pasilla chiles should be pliable, slightly glossy, and free of mold spots. Whole chiles keep their oils intact longer than powders.

Source authentic Mexican spices

Mexican oregano (Lippia greolens) is more floral and citrusy than Mediterranean oregano. Ceylon cinnamon (“canela”) is softer and more aromatic than cassia sticks.

Avoid pre-chopped garlic and onion

Freshly minced aromatics release more sulfur compounds, deepening the soriness of your adobo marinade.

Ask your butcher for off-cuts

Butchers often set aside neck bones, soup bones, and odd cuts. These add richness to your broth and cost far less than prime steaks.

Seek out local Mexican markets

Many carry fresh masa for tortillas, specialty chiles, and Oaxaca cheese — all of which will elevate your meal.

Plan for two days

Birria improves overnight, so shop with enough lead time to let it rest before serving.

Mistakes to oid when making birria

Even with quality ingredients, small missteps can reduce birria’s flor:

Skipping the sear – Browning meat before braising develops the Maillard reaction, adding sory depth. Dropping raw meat into broth lees the flor one-dimensional. Diluting the broth – Adding too much water at the start washes out the chile adobo. Start with just enough liquid to cover the meat, then top up during cooking if needed. Neglecting chile toasting – Using dried chiles straight from the bag misses a critical flor step. Brief toasting awakens oils, adding richness and aroma that can’t be replicated later. Overcooking tortillas in quesabirria – Leing tortillas in the pan too long makes them brittle, while rushing the crisping lees them soggy. Aim for golden edges. Using only lean cuts – Cuts without enough connective tissue or fat produce a thin broth and dry meat. Always include some marrow bones or fattier cuts for balance.

Avoiding these pitfalls keeps your birria delicious while still being easy to make!

How to serve birria

Birria can be presented in multiple ways, depending on the region and your occasion.

In a bowl with consomé – The most traditional Jaliscan style. Ladle the meat and broth together, top with chopped onion, cilantro, lime, and serve with warm tortillas on the side. Birria tacos (quesabirria) – The Tijuana-born viral version: tortillas dipped in consomé, filled with cheese and meat, then griddled until crispy. Served with a small cup of broth for dipping. Over rice or grains – A modern adaptation, useful for meal prep. The rich sauce coats rice, farro, or quinoa. Birria ramen – A Japanese-Mexican fusion now found in many U.S. cities, swapping the classic broth for consomé and adding noodles.

Pro tip: If making quesabirria, fry tortillas in a little of the orange-red fat (aceite) skimmed from the top of your broth — this is where most of the flor and aroma live.

How to store and reheat birria

Birria actually improves after a day or two, as flors meld.

Refrigeration – Store in an airtight container with the meat submerged in its broth for up to 4 days. This prevents the meat from drying out. Freezing – Cool completely, then portion into freezer-safe bags or containers. Lasts up to 3 months. Reheating – Warm gently over low heat to preserve tenderness. For tacos, crisp the shredded meat on a skillet before assembling. Birria meat FAQ What is birria meat made of?

Traditionally, goat, but beef is now equally common. Both are marinated in a chile-adobo blend of guajillo, ancho, and other dried chiles, plus spices, garlic, and vinegar, before slow cooking. Chuck roast and short rib are the most common cuts for beef birria.

What part of the animal is birria?

For goat, the shoulder and leg are standard. For beef, chuck, brisket, or shank work best due to their connective tissue and marbling.

Is birria always goat meat?

No. Goat is the original, but beef birria is more prevalent in the U.S. and northern Mexico due to ailability and flor preferences.

Is birria just barbacoa?

Not exactly. Barbacoa refers to a pit-cooking method used for various meats. Birria involves marination in chile-adobo and is often served in broth — two distinct traditions, though they overlap in some regions.

What is the cheapest meat for birria?

Beef shank or bone-in chuck roast. They’re affordable, richly flored, and yield excellent consomé.

Why are my birria tacos soggy?

Too much broth on the tortilla before crisping, or overcrowding the skillet. Pat the meat slightly dry before filling and cook in batches.

What cheese is used on birria tacos?

Oaxaca cheese is traditional for its melt and stretch. Mozzarella is a common substitute in the U.S. for cost and ailability.

The bottom line

From goat stews in Jalisco to beef-laden tacos in Los Angeles, birria is a celebration of deep flor, slow preparation, and community dining.

Whether you serve it as a consomé-rich bowl or a crispy, cheesy taco, its magic lies in patience, quality ingredients, and respect for its roots.

The best birria starts with the best meat. Skip the searching and see all the trouble we go through to source what is arguably the best beef in the world.

 

Nathan Phelps

Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.