Birria Estilo Jalisco......

Here is a dish that evokes wonderful memories for me, long ago when we first moved to Puerto Vallarta and before I even had "Quinta Belina"... when we first arrived we thought that being in the heart of Jalisco there would be many of the foods we liked and they would be plentiful yet even here these "gems" were almost gone, replaced by International Fare to please the tourists and the "heavy duty" classics were hard to find. This is when I decided to bring them back and make them shine in our place... it was a good decision.

BIRRIA ESTILO JALISCO.- Ajua!..... There are so many variations to this recipe yet this is a wonderful one, easy to make and gives terrific results. Traditionally made with goat meat, sometimes the taste was a little strong so I chose to use Lamb instead, much sweeter taste, and it is amazing!

3 lb Goat / Lamb / Pork meat - boneless (choose which one you will be making, just one)
1 lb "chamorro" (shank) meat, goat / lamb / pork
1 lb ribs (same meat as before)
2-4 chile de arbol, dried, seeded
2-3 chile pasilla, dried, seeded
3-4 chile anchos, dried, seeded
3-6 garlic cloves

5-6 whole peppercorns
1 tsp thyme, dried
1 tsp oregano, dried
1 tsp ginger, dried
1/2 tsp sesame 
2-3 oranges, juiced (around 2 cups)
1 cup white vinegar (but you can use any kind)
salt & pepper to taste
2 tsp marjoram
2lbs (1K) Roma tomatoes
1/2 large onion, in half
4-6 cups chicken stock

To serve:
1 large onion, chopped
1 tbl oregano, dried
4 green lemons, quartered
Hot sauce or red pepper flakes
1/2 white cabbage, cut in thin slivers
6-8 radishes, cut in thin slices
Plenty of fresh, hot tortillas

To begin you place the dried chiles and sesame seeds in a dry pan and roast everything for 4-5 min or until fragrant. Don't burn and keep turning, chiles should get soft. Put the dried chiles in a pan with hot water and allow to simmer 10-15min so they will get softer still. If you're using fresh herbs instead of dried, you might want to toast them gently too. Roast the tomatoes, onions and garlic in a pan with a little oil or lard and get them charred.


While you soak the chiles, place the rest of the ingredients into your blender (you might have to make batches if it doesn't all fit) and blend well. Add the chiles, all the herbs, garlic, orange juice, vinegar, salt and pepper. Run through a colander or sieve so you don't have the pieces of chile or spices in your sauce and it's smooth. (It won't change the flavor of the sauce but having to spit out things while you eat is not nice...)


Put the meat into a large vessel (roasting pan if you will be cooking in the oven) and cover really well with the sauce and allow to marinate overnight, cover, refrigerate. If you're using a pressure cooker, put in Tuperware or large zip lock bags and refrigerate.


When you're ready to cook: If oven roasting then place in a pre-heated 375 F and cook, covered, until tender. When it's almost done (test by grabbing a rib, if almost falling off the bone it's done), (test after 1 hour and keep checking) uncover and allow to get a nice crust for the last 30 min.


If you're using a pressure cooker, then put it all into your pot and cover. Once it begins to "sing" (the valve starts to hiss), turn down the heat and give it 45 min. Allow the temperature to come down so you can open the pot, the meat should be tender - if not, cover again and cook for another 15-20 min.


When you're meat is tender, separate it from the sauce in the pan and cut into small, edible pieces, cover with aluminum foil and set aside to rest while you finish the broth. You now have a thick sauce left; put in a large pot and bring to a slow boil (also depends how fatty your meat was, if you want it "lighter", then allow the sauce to cool first, remove as much fat as you like, then bring to a boil). You can now add the chicken stock. I would begin by adding a cup at a time until your result is a med consistency you can eat like a soup. Depending on your taste, you can make it thicker or thinner.

 Taste and adjust seasonings, should be served hot. Place some of the meat in a bowl with some of the broth. Toppings are served on a separate dish so everyone can add what they like or as a stew or tacos and now Quesabirrias. Enjoy!

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As in most presentations now when everything is being "upscaled", Birria is also being made into more upscale dishes now too. Rib meat is used only, cooked the same way but served on a nice plate with very little sauce and either with roasted veggies on the side, potatoes or yams. Kind of following the "height school of presentation" where you place some of the side dish underneath, lay the main ingredient then on top (to give it height) and decorate with some of the herbs contained in the dish (to tie it all together). No tortillas are served and you see bread here. (Awww...) Seems the classic presentation is deemed too "rustic"...... no tacos here, sorry. (I think you miss out on some of the flavor too, but we're all free to "do your own thing".... I really hope you will try this recipe and let me know how you liked it.... Enjoy!......... At our house we'll make fresh hand-made tortillas and eat it home style.... Birria is an old favorite and has given us great memories, hope it will do this for you too.

There is no ONE way to make birria, you can use any meet like Pork, chicken or whatever you have. My favorite is lamb which is what I had in my restaurants to much acclaim....