Birria vs Quesabirria

Birria is a slow-cooked Mexican stew from the state of Jalisco. It is traditionally made with goat, and now most often with beef, braised for hours with dried chiles (guajillo and ancho), garlic, cumin, oregano, cinnamon and vinegar until the meat pulls apart. It is served either as a soupy bowl with the broth (consommé) or with the meat pulled for tacos.

That is a common debate online. Birria went viral around 2019 to 2021, which means a lot of places now sell a mediocre version with under-seasoned meat and a greasy dip. A good one, with properly braised chuck or short rib and a rich, chile-forward consommé, is genuinely excellent. Judge the specific place, not the trend.

For a treat, yes, if the place makes it well: long-braised meat, a crisp fat-fried tortilla and a real consommé. They cost more and are heavier than street tacos, so they are an occasional order rather than an everyday one.

Traditionally goat (birria de chivo). In the United States, beef birria is the standard, usually chuck roast, short rib or shank, or a mix, because beef is cheaper, milder and easier to source. Some cooks use lamb.

Corn tortillas dipped in the red fat that rises to the top of the birria pot, griddled until crisp, filled with the shredded stewed meat (and often melted cheese, which makes them quesabirria), and served with a small cup of consommé for dipping.