Birria originated in Jalisco, traditionally made with goat meat, evolving in the U.S. to use beef, showcasing a rich blend of dried chiles for flavor.
Despite its deep color and variety of spices, birria remains approachable due to its mildness, appealing to those with lower spice tolerances without compromising flavor.
Chef Rick Martínez emphasizes the importance of using a rich beef stock in birria to enhance its flavor and recommends slow cooking for the best results.
The blend of dried chiles—ancho, guajillo, and chile de árbol—along with spices like Mexican cinnamon and cumin, contribute to birria's unique tastes.
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