Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Birria, a spicy specialty of the Mexican state of Jalisco, is cooked slowly to ensure that the meat becomes fork-tender and the tomatillo broth is infused with a rich, meaty flavor. If you can’t find or don’t like goat, use bone-in pork shoulder in its place.


  • 1 dried guajillo chile, stemmed and seeded
  • 1 cup boiling water
  • 8 tomatillos, husked a


  1. Heat a 6-qt. saucepan over medium-high. Add guajillo chile and cook, flipping once, until lightly toasted, 3–4 minutes. Transfer to a blender, add the boiling water, and let sit until soft, about 30 minutes.
  2. Meanwhile, return saucepan to medium-high and cook tomatillos, garlic, whole onion half, and serrano chile, turning as needed, until charred, 12–15 minutes