Session 166 — Birria de Res (Beef Birria)
← Block 35–36: Mexican Overview
Skill: Long beef braise in a complex chile marinade; consommé for dipping
Read first: Birria — Pati Jinich
SE reference: Birria de Res — SE
What you're learning: Birria is Jalisco's slow-braised chile-rubbed goat (or beef in the modern version). The braising liquid becomes the consommé — the broth in which you dip your quesabirria taco before eating it. Pati's version uses the traditional goat preparation with guajillo chiles and avocado leaves — know the real version before the Americanized beef version.
Full Meal: - Birria tacos / quesabirria with consommé for dipping - Pickled red onions, lime, cilantro, salsa
🎥 Compare Notes: Tacos de Birria — Watch how he builds the consommé and the importance of the chile marinade penetrating the meat before braising.