What is birrie?

Birrie is a hearty and versatile Mexican goulash. Nice is served all year round, especially during Christmas and other big holidays. It comes from the Mexican state of Jalisco and is located in restaurants in the capital of the state in Guadalajara. Steamed meat can be prepared in different ways, but most often use goat meat.

A restaurant in Mexico specializing in birria often decorates their walls or entry with a few goats of corners. Goat corners are used to announce the availability of birrie. Goat corners are also considered as an aphrodisiac and are a symbol of a virile animal. Guajillo and Ancho Chiles are the most popular used in birria. These peppers are roasted and soaked in hot water before they are removed and mixed either with vinegar or water. Peppers are then used to create a paste that drives the spicy taste of the bowl.

In addition to goat meat, birriatake is made of pork, beef or lamb. Green iguana meat is also used in coastal areas of Yalisco. Meat is always marinated overnight using chile PAsty and mixtures of other spices, including cumin, oregano and cloves. More than one type of meat is often used to prepare a bowl.

During the cooking process, the food is left to cook for several hours. Although chefs are still cooked with meat on the bones, they are rewarded for sufficiently tender meat to fall off the bone. Birria is known for incredibly tender meat and rich, well -mixed flavors.

Most often the broth is so thin and abundant enough to serve as a bowl of soup with meat in it. When eating in this way, pieces of meat are removed and placed on a small corn tortilla decorated with sides, usually including a coriander and onion. After the meat and hips are in the position, it is soaked in the maker and eaten.

The second way of consuming this meal is to remove meat and cook the broth until it is strong and sauce. This thick sauce is then poured over the meat. Tortillas, full of typicalsides, then covered with meat and sauce.