People really enjoy this slow-cooked goat version of street tacos, which are a popular food item in Southern California.
It is difficult to discern whether or not people were getting tired of street tacos.
However, it would appear that Mexican restaurants are obligated to provide this delicacy in order to remain competitive in the culinary industry. Birria is a Spanish invention that brought goats to Mexico. This was in particular the Jalisco state, where most tequila is made. Spanish colonizers brought spices with them and classified goat meat as hard. Mexicans were able to tenderize the meat and make use of it. We are now able to enjoy the dish that we all know.
Birria is traditionally prepared with goat meat, although a wide variety of other types of meat, including beef, hog, and lamb, can be used instead. Birria broth is used to flavor the meat. It is slow-cooked and usually served with consomme. The texture of goat meat is similar to that of shredded beef barbacoa. The meat is slow-cooked in a similar way to soften and tenderize it. No matter how you slice it, goat tends to have a slightly gamier flavor profile.
The different spices and chilies that are used to make birria flavorings are what make them unique. The basic ingredients typically include chipotle peppers and dried ancho chiles.
Steeping takes time. The slowest methods can take up to hours. Once the meat has been cooked, you can prepare the meat as a crispy taco. Add the cheese to the shell and fry it. Add some lime juice to the shell and dip it in your consomme. The end result is worth the effort, no matter how long it takes.
Social media has made it very popular. The consomme is a dark brownish-red color and chefs dip the tortillas in it. The prepared birria tacos can also be dipped into the consomme, just like a French dip sandwich. It was quickly popularized due to its unique appearance and easy eating. It’s not without reason. Their messy appearance and aesthetic appeal only enhance the flavor.
People are always looking for new ways to enjoy familiar foods. This usually comes in the form of culinary fusion, ingredient substitution, or simply putting something in a tortilla and calling that a day. Birria, also known as a stew, ticks all the boxes.