Birria Tatemada Recipe
Birria Tatemada Recipe

Birria Tatemada

Published September 24, 2021

Categories: IDEA Group, Diversity & Inclusion

La birria es platillo tradicional Mexicano originario de Cocula Jalisco, cuando estas en Cocula puedes encontrar birria de res o de chivo que son las carnes mas utilizadas para este platillo que antiguamente era cocinado bajo la tierra husando piedras de lava calientes como Fuente de calor y cuvierta con pencas de maguey. En Mexico la mayoria de platos tradicionales tienen diferentes variaciones dependiendo de cada region y la birria no es la exepcion.

Esta variacion de la receta probiene de mi bisabuela Felix, ella se la paso a una tia de mi papa, su nombre era Juana, esa tia se la paso a mi mama y ahora ella me la paso a mi. Para esta receta la tia Juana utilizaba carne de res y de cerdo marinada en una mexcla de chiles y especies, cubierta con hojas de maguey y cocinada en un horno de leña donde normalmente se horneaba pan.

Personalmente esta es mi version favorita de este platillo, ya que cuando cocinas la carne de esta manera la carne obtiene una caramelizacion que le da un savor unico. Espero y tengan la oportunidad de cocinar este platillo y sea de su agrado.

Como muchas recetas que probienen de familia las cantidades no son exactas, la medida de mi mama es “un puñito” “lo que te quepa en la mano”, asi que puedes ponerle un poquito mas o un poquito menos de los ingredientes.

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The birria is a traditional Mexican dish originating in Cocula Jalisco, when you are in Cocula you can find beef or goat birria that are the most used meats for this dish that was formerly cooked underground by sinking hot lava stones as a heat source and covered with maguey leaves. In Mexico most traditional dishes have different variations depending on each region and birria is not the exemption.

This variation of the recipe comes from my great-grandmother Felix, she passed it on to an aunt of my dad, her name was Juana and that aunt passed it on to my mother and now my mom passed it on to me. For this recipe, Aunt Juana used beef and pork marinated in a mix of chili peppers and spices, covered with maguey leaves and cooked in a wood oven where bread was normally baked.

Personally, this is my favorite version of this dish, since when you cook the meat in this way the meat gets a caramelization that gives it a unique taste. I hope you can cook this dish and it is to your liking.

As many recipes that come from the family the amounts are not exact, the measure of my mother is "a little fist" "whatever fits in your hand", so you can put a little more or a little less on the ingredients.

Birria Recipie by Chef Juan in Spanish

Birria Recipie by Chef Juan in English