in Jalisco, Mexico. Birria is a type of stew that predates European settlement in the Americas and is known to have been served at least as far back as Aztec times. It consists primarily of goat meat or lamb (though beef may be used) which has been simmered for hours with garlic, onions, and a variety of chili peppers. The resulting broth or consome is then used to cook the meat which is shredded and served inside soft tacos along with the broth as a dipping sauce.
1 kg Chuck Roast
Any Beef Rub
5 Cloves garlic
1ltr Beef broth
Small soft tacos
Chilli peppers - Feel free to mix up and use what you have, there is no right or wrong way in doing this but just having fun giving it a go. Here is what I used:
The birria tacos get another layer of smokiness by cooking in the smoker. This already fantastic dish from Mexico gets an extra something when you add it up. You may make this dinner on your stovetop and it will still be delicious! But if you have the ability to cook with a smoker, it's definitely worth the extra effort.
Birria tacos are traditionally served with a side of lime and chili pepper for dipping. The acidity from the lime and the heat from the chili help to cut through the richness of the birria and make for a truly delicious experience.