Dangerously Addictive Pork Birria
Updated: Oct 19, 2020
The direct translation of ‘birria’ is ‘poor quality’ or ‘rubbish’ – but this spicy, Mexican, peasant dish is anything but.
If Instagram can teach us anything about the bizarre era we’re now living in, it’s the fact that time-consuming, intricate cooking efforts have never felt more appealing than they do right now. Innumerable social media posts and videos celebrate the art of homemade sourdough, beef bourguignon from scratch, and DIY pickle brines. But if you find yourself eager for a kitchen endeavor with international flair that harks back to the days when we could stroll to our favorite food truck and pick up a flavorful and reasonably priced meal without the need for face masks and judicious social distancing, then we’ve got a project for you: #Birria.
Birria is a goat-based soup that hails from the state of Jalisco in #Mexico, though surrounding states like #Durango, and #Zacatecas also make versions, including #beefbirria. It’s typically served with tortillas, toppings, and salsas. Birria is often used to sweat out a cruda, or #hangover. You’ll also find birria around holidays like Christmas and Easter and at baptisms.
Birria is not only traditionally prepared with goat meat; today, it is also prepared with lamb, #pork, beef, and chicken, but it is still a very special dish. It can always be paired with a good tequila, beer or any other drink like agua fresca. And like anything here in Mexico, if it’s accompanied by the beautiful music and sounds of the #Mariachi band, it is sure to taste amazing.
Birria is an authentic Mexican Flavor born out of hunger. As we now have learned, this dish is associated with the state of Jalisco but nowadays, it is eaten in many parts of the country. It is often served at events such as weddings, quinceañeras, baptisms or other holidays. It is also known as a hangover cure, for its flavor and strong spices, and it is usually served for brunch or the day after a celebration. Birria is usually eaten in the morning as a breakfast or an early lunch meal, usually sold from street stands or small mom-and-pop restaurants, each with its own flavor, but always good.
The broth is heart, uber flavorful, and contains just the right about the fat. The majestic aroma lures you in and the pure comfort of each bite leaves you longing for more. The flavors of this dish are so complex and enticing we swear you’ll be left dreaming about it.
1. 5 guajillo chile peppers, stemmed and seeded
2. 1 cup water to cover
3. 1/4 onion
4. 1 tbs. salt or to taste
5 1 tbs. cumin
6. 1 1/2 tsp. oregano
7. 3 1/2 lbs. boneless pork loin
1. Devein and remove seeds from guajillo chile peppers
2. Reconstitute chile peppers by submerging them in hot water for 5-10 minutes.
3. Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
4. Add pork loin and sauce in a medium sized stock pot; cook over medium-low heat until meat is very tender, 2 to 3 hours.
5. ( Optional) Shred meat and return to stove to simmer for an additional 1-2 hours.
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