In this culinary showdown, there’s no neutral territory. You either love goat or you hate it. But the flavor-packed meat has many enthusiasts, which is why we’ve set up a head-to-head battle between two of the most popular dishes that use it: birria and barbacoa. Both are Mexican preparations of goat meat, but they couldn’t be more different.
Whether you call it birriería or bbq, both of these dishes are synonymous with Texan barbecues and tailgate parties in other parts of the country as well. While their techniques for cooking goat may differ, there’s no denying that both recipes result in mouthwatering meat that will leave you begging for seconds (and thirds). Let’s take a closer look at the differences between barbacoa vs birria to see which one comes out on top.
Difference Between Birria Vs Barbacoa
The main difference between Birria and Barbacoa is that Birria is a type of stew made with goat meat, whereas Barbacoa is a type of dish made by slow-cooking various meats, usually beef.
1. Birria is typically cooked in a special earthenware pot called a cazuela, while barbacoa is usually cooked in an outdoor pit.
2. Birria is often served with fresh tortillas, while barbacoa is often served with warm tortillas.
3. Birria typically has a red chili pepper-based sauce, while barbacoa usually has a green chili pepper-based sauce.
4. Birria is often garnished with fresh cilantro and onions, while barbacoa is usually garnished with sour cream and/or guacamole.
5. Birria is typically served with a side of refried beans, while barbacoa is often served with a side of black beans.
How to make Birria
- 2 lbs. of boneless, skinless goat meat
- 1 onion
- 3 cloves of garlic
- 1 tablespoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of tomato sauce
- 2 cups of water
- 3 tablespoons of vegetable oil
- 10-12 small corn tortillas
- 1/4 cup of chopped cilantro leaves
1. In a large pot, combine the goat meat, onion, garlic, cumin, chili powder, oregano, salt and black pepper.
2. Add the tomato sauce and water, stir well and bring to a boil.
3. Reduce the heat to low and simmer for 1-2 hours or until the goat meat is very tender.
4. In a large frying pan, heat the vegetable oil over medium heat.
5. When the oil is hot, add a few of the tortillas and cook for 1-2 minutes per side or until golden brown.
6. Remove from the pan and place on a plate lined with paper towels.
7. Repeat with the remaining tortillas.
8. To assemble the birria tacos, place 2-3 tablespoons of the goat meat mixture in the center of each tortilla.
9. Top with shredded cabbage, diced onion, diced tomatoes and cilantro leaves.
10. Serve with lime wedges and hot sauce, if desired. Enjoy!
How to make Barbacoa
- 3 lbs. chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 Chipotle peppers in adobo sauce, diced
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup beef broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. lime juice
1. Place the chuck roast in the bottom of a slow cooker.
2. Add the onion, garlic, chipotle peppers, cumin, oregano, salt and black pepper.
3. Pour in the beef broth and apple cider vinegar.
4. Cook on low for 8 hours, or until the beef is very tender.
5. Remove the beef from the slow cooker and shred with a fork.
6. Stir in the lime juice and serve. Enjoy!
There you have it! A delicious and easy recipe for Barbacoa. This dish is perfect for any occasion and is sure to please everyone at the table. Be sure to give it a try the next time you’re looking for something new and exciting to make for dinner. Enjoy!
While both birria and barbacoa are delicious Mexican dishes, there are some key differences between them. Birria is typically made with goat meat and cooked in a cazuela, while barbacoa can be made with any type of meat and is usually cooked in an outdoor pit. Birria is also typically served with fresh tortillas and has a red chili pepper-based sauce, while barbacoa is usually served with warm tortillas and has a green chili pepper-based sauce. Finally, birria is often garnished with fresh cilantro and onions, while barbacoa is usually garnished with sour cream and/or guacamole.