Birria

This looks amazing, but it is a recipe for lamb, which I am not a big fan of, plus it is hard to find where I am. Anyone done something similar with pork or beef?

Until recently I always associated Birria with goat because that is how it is served in Guadalajara. I still think goat makes the best but people use all kinds of meat to make it. If you can’t easily get lamb I doubt you can find goat so you could use her recipe using beef instead of the lamb. A chuck roast or short rib meat would work well.

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Pork shoulder as well?

I have never seen pork Birria but I think pork shoulder would be delicious with the given method. It might not be authentic whatever that means these days. I’m a rule breaker so I say go for it.

Pork shoulder might take a little longer to cook . I just looked at Pati’s recipe again. I’m used to Birria being more soup like than hers is so take my advise with a grain of salt. I am ne expert to say the least.

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I follow this mother and daughter in the kitchen, if you’re okay with subtitles.
Another viewpoint. I’m not sure if pork makes it a different dish.

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https://hispanickitchen.com/recipes/birria-style-stewed-pork/

The answer!
:slight_smile:

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Here’s a bastardized beef birria poutine from the Ontario Milk Calendar in Canada- looks tasty :wink: https://savourontario.milk.org/Recipes/Birria-Poutine-with-Ontario-Queso-Oaxaca

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i’m slightly bummed that the dish shown being made in the video isn’t the same as the one in the link - besides being pork instead of beef, it doesn’t even include the vinegar they show in the video…

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