What is birria?

What is Birria?

Birria originates from Jalisco, Mexico, and traditionally uses goat (birria de chivo). The meat is marinated and braised in a consommé made from dried chillies (guajillo, ancho, mulato), dried tomatoes, garlic, cumin, and cloves. The result is a deep red, intensely flavoured stew. The same consommé is used as a dipping sauce for birria tacos (quesabirria), which are fried on a griddle dipped in the consommé fat.

Taste and texture

Deeply savory, earthy, and mildly spicy with complex dried chilli flavour. The meat is fall-apart tender. The consommé broth is rich and slightly tangy.

Typical ingredients

• Goat or beef (short rib or chuck)
• Guajillo chillies
• Ancho chillies
• Tomatoes
• Garlic
• Cumin
• Cloves
• Thyme
• Oregano
• Vinegar (in marinade)
• Corn tortillas

Common allergens to ask about

The following allergens are commonly present in Birria. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Wheat (flour tortillas, some preparations)
• Soy (some marinades)
• Corn (tortillas)

How it's served

As a stew in a bowl with broth and toppings (diced onion, cilantro, lime), or as tacos (quesabirria) fried in the consommé fat with Oaxacan cheese, dipped in a cup of consommé on the side.

Order it if you like…

Order it if you enjoy braised meats, stews, or anything slowly cooked. Birria tacos (quesabirria) in particular are one of the most satisfying taco styles — crispy cheese-coated tortillas dipped in rich broth.

Similar dishes

Pozole · Mole · See all dishes in the dictionary

Reading the menu that lists Birria

Use ChefBear to scan the menu and see every dish — including Birria — with a photo, description, and a recommendation for your taste. For a full guide to Mexican menus, see how to read a Mexican menu.

Frequently asked questions

What is quesabirria?

Quesabirria (also called birria tacos or consommé tacos) are tacos made with birria meat and Oaxacan cheese, pressed on a griddle after being dipped in the fat from the birria consommé. The outside crisps up and turns red from the chilli-infused fat. A cup of consommé is served alongside for dipping.

Is birria always made with goat?

Traditionally yes, but beef birria has become much more common — especially in the US and in restaurants outside Jalisco. Lamb and pork versions also exist. Menus should specify the protein.

Is birria spicy?

Mildly to moderately spicy. The dried chillies used (guajillo, ancho) are more complex and earthy than hot. Fresh salsa or chilli on the side can increase the heat.