The primary reason for the common confusion between birria vs barbacoa is because of birria is a product of barbacoa. The difference is that it is introduced into a large pot with a sauce that contains chili peppers and special leaves, then the pot is covered and sealed with corn dough so that the juices do not escape. In this part of Mexico, the barbacoa is quite juicy compared to other areas. Zacatecas: In this state, they typically use goat or ram meat, but the sauce is usually prepared differently in a thicker way. In Mexico City, birria is typically prepared the traditional way like in the state of Jalisco. (Aug 10, 2018). Some place the origin of barbecue sauce at the formation of the first American colonies in the 17th century. (I read somewhere that this deepens the flavor of the meat while it cooks. Ingredients vary, but most include vinegar, tomato paste, or mayonnaise (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. Buen provecho amigo! Barbacoa generally refers to any slow-roasted, barbecued meat, but the barbacoa at Chipotle is specifically beef, and it packs flavors that fans rave about. Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken.It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. We will list the different types of meat according to the state, but remember that the way of cooking will be very similar. Barbecue involves cooking food over a grill, while barbacoa is a steaming/baking process. In Chiapas, for example, pork barbacoa is used and cooked with raisins, among other ingredients. Shred beef: Remove beef from slow cooker (leave broth) and shred. I don’t know if this is true or not. You can find barbacoa in many areas of Mexico City, but commonly on Saturdays and Sundays. Barbacoa is often eaten accompanied by a soup called “consome”, it is prepared with different special leaves and the same meat that it is being cooked with. Birria is prepared almost in the same way as the traditional barbacoa, a hole is made in the ground and the stones are heated at high temperatures. Unlike barbacoa, the origin of birria is far better known. 1 among all the Chipotle meat options — and even professional chefs love this juicy, seasoned beef. In a review of the fast-casual chain, Thrillist ranked its barbacoa as No. Barbacoa is a dish made through the long slow cooking of beef with strong seasonings. This dish is often prepared with sheep meat, but in the north of Mexico beef is used, and in other states, they use goat meat. Sugar, ketchup, and Worcestershire sauce started to be used in the 1920s, but after World War II, the quantity of sugar and the number of ingredients increased dramatically. It really depends on the part of Mexico that you are in as birria has a lot of variety. Do not forget to order consome and add onion and cilantro! Add beef and mixtures to slow cooker: Pour mixture over beef in slow cooker, add bay leaves. Our English term barbecue comes from Caribbean Indian word barbacoa, but despite their common origins, these two words do not denote the same thing. Barbacoa in the Oven: You can roast the beef in a Dutch oven instead of using the slow cooker. If you are going to eat it in tacos, do not forget to ask for the sauce separately so that you do not miss the full experience of trying birria as it should be. To do so, bake in the oven at 325 degrees F until the meat reaches at least 200 degrees and easily shreds with a fork (approximately 3-4 hours). Barbacoa is a method, which means various protein can be used (goat, lamb, etc) and numerous cuts of meat. Overall it was pretty darn good..for your info too barbacoa was actually made with lamb or goat meat in the past.. Required fields are marked *. In Querétaro, barbacoa is consumed more often than almost any other Mexican state. The meat is then cooled, ... After 10 hours, the beef should be tender and falling apart, and the sauce much reduced and thickened. Eat Mex City © - What To Eat in Mexico City. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century. There are some places where they sell it to you in tacos and there are others where you can ask to be served submerged in the sauce like a soup. Chili peppers are added, and the meat is introduced into the hole to be cooked at the same time as the barbacoa. Once the meat is cooked, a juice with roasted and ground tomato is prepared, this mixture is added to the other sauce that was cooked together with the meat and is ready to be served. In Chihuahua, barbacoa is eaten in “tortas” and it is very common to find it during the week throughout the state. Cary, Josh & Jackson, Chef Tom. There are many small businesses on the street that are delicious, but there are also restaurants that serve it every day. Originally it is from the state of Jalisco and many people say the best birria comes from that state of Mexico. [2] References to the sauce start occurring in both English and French literature over the next two hundred years.