Birria and barbacoa consist mainly of cooking lamb or goat. But do you know how to distinguish these two classic Mexican dishes?
I will briefly explain the main differences in today’s article so you know what to expect.
The thing is, you will find multiple recipes with variations that each region of the country contributes to, which can be a little confusing.
However, I will tell you some elements that most of them use, which become the basis of both stews.
What is Birria?
The birria, typical of Guadalajara Jalisco, is mainly prepared with goat meat, although you can find mutton, lamb, pork, chicken, veal, or beef.
It is then seasoned with a mixture of chiles (the most used are guajillo, pasilla, morita, and cascabel), garlic, onion, black pepper, cloves, vinegar, cumin, cinnamon, thyme, sesame, and bay leaf.
In the traditional process, the first step is to salt the meat and let it marinate with the sauce for about 12 hours.
The meat is then wrapped in maguey stalks with more marinade mixture and placed in a sealed pot to be cooked directly over the fire or baked.
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Once the meat is soft and comes off the bone easily, the juice is separated, and the previously roasted and ground tomato is added to it and brought to a boil.
After the broth is seasoned, the meat is added again and ready to be served with chopped onion, oregano, limes, tortillas, and hot sauce.
This dish’s combination of ingredients and flavors has made it one of people’s favorite, not only of tapatíos (Guadalajara residents) but of all Mexicans.
This dish can be found practically everywhere in Guadalajara, from restaurants to street stands.
Usually, the birria is served with broth, but it can also be eaten dry in tacos.
What is Barbacoa?
Barbacoa is popular in the center of the country, mainly in the state of Hidalgo.
Its main characteristic is the cooking of lamb meat wrapped in maguey stalks, but it is made in an earth oven, a technique of pre-Hispanic origin.
The oven is a hole in the ground about one meter deep, usually with brick walls.
At the bottom of the hole, wood is lit, and the fire is kept alive until the bricks have absorbed the heat and are red-hot.
To steam the meat, a pot of water is placed first; with the help of a grate, the meat is placed on the pot without coming into contact with the liquid.
Sometimes, ingredients such as onions, chili peppers, and spices are added to the water to use the meat juice as a consomé (broth).
In some places, the entrails are also seasoned, and the animal’s belly itself is used as a cooking bag and introduced on top of the wrapped meat.
Once all the elements are in the oven, the hole is covered with a sheet of foil and fresh mud to prevent the steam from escaping; it is left buried overnight.
Barbacoa vs Birria, which one is your favorite?
As you can see, both of these delicacies are very similar, but the flavor is different.
It is important to note that the barbacoa and birria are made with beef in many Mexican regions. This happens in areas that don’t have access to goat or lamb meat.
If you want to try the original ones I recommend, always look for authentic recipes.
Likewise, if you find barbacoa, ensure it’s made with lamb. Enjoy, and see you next time!