Birria Tacos
Birria is one of Mexico’s most beloved dishes, and eating it is a tradition, a way of life. A signature dish from Jalisco, it now extends through the entire country and north of the border. In this version from Oaxaca, goat or lamb is first marinated in vinegar to moderate its gamey flavors, then it’s cooked gently for so long that it falls apart. Guajillo chiles and aromatic avocado leaves coax delicate flavors from the meat and result in an intense, fragrant broth. The shredded meat is tucked into tacos here, but can also make its way into quesadillas and tortas. In every form, the meat tastes best garnished with chopped onion and cilantro, and chased with the broth mixed with a generous squeeze of fresh lime juice.
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