What Is The Difference Between Birria and barbacoa?
Birria and barbacoa tacos are dishes that are commonly found in street stalls; Its flavor, consistency, and preparation attract diners, who fall in love with the charms of the aromatic smoke they give off, but what is the difference between these two dishes?
Among the popular dishes of Mexican cuisine include birria and barbecue, also known as “barbacoa“. Both dishes are equally delicious and come from the goat or the lamb.
However, their forms of preparation differ, so it is common that their flavors are not completely related, since while one can be consumed in broth, the other is common to find in flutes, golden tacos.
So if you are one of the people who are fans of a barbecue to start on Sundays or of birria taquitos to close the week, you will love this information, because in Menu we tell you what is the difference between birria and barbecue.
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The rubbish is mainly made with goat meat, although according to the Guadalajara Convention Bureau, this dish can also be used lamb, mutton, lamb, pork, chicken, veal, or beef. It is even possible that in some states such as Jalisco fish birria is consumed, according to the Encyclopedic Dictionary of Mexican Gastronomy.
In any case, the birria meat is seasoned with a mixture of chili peppers, which can be childcare, guajillo, pasilla, Morita, or cascabel. And in this preparation garlic, onion, black pepper, cloves, vinegar, cumin, cinnamon, thyme, sesame, and bay leaf are also included. Although everyone can give a special touch to this dish with other ingredients.
Traditionally, the birria is left to marinate with the sauce for around 12 hours, and then it is wrapped in maguey leaves with more marinade and placed in a sealed pot to cook it directly over the fire or bake it.
Once the meat is soft, more sauce is added to make it boil, thus producing what is known as birria broth, which is usually accompanied by the pieces of meat in the same dish, or by small cubes.
Meanwhile, barbecue, according to Little Larousse Gastronomique in Spanish, is a preparation that, although it can also be lamb or goat meat wrapped in maguey stalks, differs from birria in the way of cooking, since barbecue is cooked in an earth oven, which is associated with pib, an oven originating in the Mayan culture.
Said oven, according to the Guadalajara convention office, is a hole in the ground approximately one meter deep, to which firewood is lit at the bottom until the heat fans the brick walls, to introduce the meat.
To steam the meat of the barbecue, the Guadalajara visitor office exposes in a document, a pot of water is placed in the oven that does not come into contact with the rack on which the cuts of goat or lamb rest.
Sometimes ingredients such as onion, chili peppers, and various spices are added to the water, in order to take advantage of the juice that the meat secretes and thus create the famous and exquisite consommé.