Traditional Jaliscan Birria (Jalisco)

Traditional Jaliscan Birria Recipe (Jalisco)

Hello! We are going to prepare a Traditional Jaliscan Birria, an emblematic dish from the state of Jalisco that offers intense flavors and juicy, tender beef. This recipe is perfect for those looking to enjoy authentic Mexican cuisine at home, with accessible ingredients and careful techniques that guarantee a delicious and deeply flavorful result.

Preparation time

The estimated time to prepare this birria requires patience and detail for the meat to be perfect.

• Preparation: 30 minutes
• Marinade: minimum 4 hours (ideally overnight)
• Cooking: 3 hours
• Total: approximately 7.5 hours
• Servings: 6
• Difficulty: Intermediate

Ingredients

For the birria

• 1.5 kg beef (brisket, chuck, or leg, cut into large pieces)
• 5 dried guajillo chilies, deseeded and cleaned
• 3 dried ancho chilies, deseeded and cleaned
• 2 dried pasilla chilies, deseeded and cleaned
• 4 minced garlic cloves
• 1 medium white onion, quartered
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• ½ teaspoon ground cinnamon
• 1 tablespoon apple cider vinegar
• Salt to taste
• 4 cups beef broth

To accompany

• Limes, quartered
• Fresh chopped cilantro
• Chopped white onion
• Corn tortillas, lightly toasted

If you don't have apple cider vinegar, you can use white vinegar or lemon juice as a substitute. Dried chilies are essential for the unique flavor, but if you can't find pasilla chilies, you can use more guajillo chili for a similar flavor.

Utensils we will use

• Large pot or Dutch oven with lid
• Pan for toasting chilies
• Blender or food processor
• Strainer for the marinade
• Sharp knife and cutting board
• Spatula or wooden spoon
• Marinating container
• Kitchen thermometer (optional)

Preparation

1. Prepare and soak the chiles

• Gently toast the chilies: Place the guajillo, ancho, and pasilla chilies in a pan over medium heat, stirring frequently until they begin to release their aroma (without burning to avoid bitterness).
• Soak the chilies: Place the toasted chilies in a bowl with hot water and let them hydrate for approximately 20 minutes to soften them.

2. Make the birria marinade

• Blend the ingredients: Drain the chilies but reserve one cup of the soaking water. In a blender, mix the chilies, garlic, onion, black pepper, cumin, oregano, cinnamon, apple cider vinegar, salt, and the reserved cup of water until a homogeneous paste is obtained.
• Strain the mixture (optional): To ensure a smoother marinade, pour the mixture through a strainer and discard any leftover skins and seeds.

3. Marinate the meat

• Cover the meat with the marinade: Place the pieces of meat in a large bowl and coat them with the marinade, making sure to cover each piece completely.
• Rest: Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, ideally overnight, so that the meat absorbs the flavors.

4. Sear the meat

• Heat a pot: Heat a large pot with a little oil over medium-high heat.
• Brown the meat: Lightly drain the meat to remove excess marinade (reserve the rest) and brown the pieces on all sides to form a crust that retains juices.

5. Cook the birria

• Add broth and spices: Pour in the beef broth, add the bay leaves and the rest of the reserved marinade.
• Boil and cook over low heat: Bring the pot to a boil, reduce to low heat, cover and let it simmer slowly for approximately 3 hours or until the meat is tender and shreds easily.
• Stir occasionally: To prevent the meat from sticking, stir carefully and add more broth if you deem it necessary.

6. Final adjustments and serving

When cooking is finished, taste the broth and adjust the salt or add a splash of vinegar if you want a more acidic touch.

Serve the birria accompanied by its broth, warm tortillas, chopped cilantro, onion, and a few drops of lemon. You can also enjoy it in tacos or with a tamale traditional on the side for a complete meal.

For reference, for those who enjoy Mexican dishes, exploring options like the shredded beef patties complements well this culinary experience, expanding the traditional flavors of the state.

Nutritional Information

• Calories: 450 kcal
• Proteins: 38 g
• Fats: 28 g
• Carbohydrates: 8 g
• Fiber: 2 g

These values are approximate per serving and may vary depending on the precise ingredients and chosen accompaniments.

7 practical tips for a perfect Jaliscan Birria

Achieving a birria of beef style Jalisco unsurpassed is a matter of details that can transform your dish.

1. Grinding the toasted chilies: Using freshly toasted chilies in the marinade achieves a deeper flavor and a vibrant red color in the broth.
2. Letting it marinate overnight: Allows the meat to absorb flavors and soften naturally, avoiding a dry result.
3. Sear the meat well: This helps retain juices and adds texture; do not cook the meat directly in the marinade without searing.
4. Cook over low heat: It is fundamental to obtain succulent meat and a concentrated broth.
5. Add broth gradually: Check the liquid level so that the birria is neither too dry nor has too much liquid.
6. Use enough vinegar: Vinegar not only helps to tenderize, it also adds brightness to the flavor; balance so that it doesn't overpower the chili.
7. Serve hot with fresh accompaniments: Tortillas, cilantro, and chopped onion are essential to contrast with the intense flavor of the birria.

When is it ideal to enjoy traditional Jaliscan Birria?

This dish is perfect for sharing at family gatherings or with friends, especially during weekends or celebrations. Its rich flavors and juicy meat make it the ideal centerpiece for special occasions like birthdays or traditional Mexican parties, where a hearty meal full of tradition is sought.

Furthermore, birria is highly appreciated on cool days, when a hot broth comforts and brings together those who enjoy it around the table, creating special moments that go beyond the simple act of eating.

Comparison of Jaliscan Birria with similar Mexican dishes

When is it ideal to enjoy it?

Jalisco-style birria is perfect for those days when you want a comforting and flavorful meal, ideal for sharing with family or friends. It is common to prepare it for special celebrations and weekends, where patience for cooking is not a problem and the pleasure of enjoying very tender meat and a deep broth makes every bite a reason to gather and celebrate.

Frequently asked questions about Traditional Jaliscan Birria

Share your experience preparing Traditional Jalisco Birria

Tell us how it went with this recipe, how the meat and broth turned out, or if you dared to make any modifications. Cooking is for experimenting and sharing. Leave your comment and share your own tricks to achieve the perfect birria!

Culinary glossary for Traditional Jalisco Birria

• Marinade: Mixture of ground chilies and spices used to marinate and season the meat.
• Marinate: Leaving the meat in contact with the marinade for a time so that it absorbs flavors.
• Sear or searing: Browning the meat over high heat to create a crust that retains its juices.
• Consommé: Broth resulting from the cooking of birria, rich in flavor and used to accompany the dish.
• Dried chilies: Dehydrated peppers used to add flavor, color, and spice to the marinade.