Jalisco, a western Mexican state, is the birthplace of many beloved dishes, from rich, slow-cooked meats to tangy, spicy sauces. This article brings together six traditional recipes that capture the heart of Jalisco’s home cooking: birria, tortas ahogadas, pozole rojo, carne en su jugo, and two iconic salsas. Each recipe is designed to be approachable for home cooks while staying true to the bold, earthy flavors that define the region.
Ingredients
- For the Birria:
- 3 lb (1.4 kg) beef chuck or goat meat, cut into 2-inch chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chile de árbol (optional, for heat)
- 1 medium white onion, quartered
- 6 garlic cloves, peeled
- 2 Roma tomatoes, roasted
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) ground cloves
- 1 cinnamon stick (about 3 inches / 7.5 cm)
- 2 bay leaves
- 4 cups (960 ml) beef broth
- 2 tbsp (30 ml) apple cider vinegar
- Salt to taste
- For the Tortas Ahogadas:
- 4 birote or crusty French rolls (or bolillos)
- 1 lb (450 g) carnitas (shredded pork), warmed
- 1/2 cup (120 ml) refried beans, warmed
- 1/2 cup (120 ml) pickled onions (optional)
- For the Salsa Roja (for tortas):
- 4 dried guajillo chiles, stems and seeds removed
- 2 garlic cloves
- 1/4 tsp (0.5 g) dried oregano
- 1/4 tsp (0.5 g) ground cumin
- 1/2 cup (120 ml) water
- Salt to taste
- For the Pozole Rojo:
- 2 lb (900 g) pork shoulder, cut into 1-inch cubes
- 1 lb (450 g) pork neck bones (optional, for flavor)
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- 4 dried guajillo chiles, stems and seeds removed
- 2 garlic cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 8 cups (1.9 L) water
- Salt to taste
- For the Carne en su Jugo:
- 1 lb (450 g) beef sirloin, thinly sliced
- 1/2 lb (225 g) bacon, chopped
- 1/2 cup (80 g) chopped onion
- 2 garlic cloves, minced
- 2 cups (300 g) cooked pinto beans (canned, drained, or fresh)
- 1 cup (240 ml) beef broth
- 1/4 cup (15 g) chopped cilantro
- Salt and pepper to taste
- For the Salsa Verde (optional):
- 6 tomatillos, husked and rinsed
- 1 serrano chile, stemmed
- 1/4 cup (40 g) chopped onion
- 1/4 cup (15 g) chopped cilantro
- Salt to taste
Instructions
- Make the Birria: In a dry skillet over medium heat, toast the guajillo, ancho, and árbol chiles for 30-60 seconds per side until fragrant. Place them in a bowl, cover with hot water, and soak for 15 minutes. Meanwhile, season the beef with salt and pepper. In a large pot or Dutch oven, brown the beef in batches over medium-high heat, about 3-4 minutes per side. Set aside.
- Drain the chiles and transfer to a blender. Add the onion, garlic, roasted tomatoes, cumin, oregano, cloves, and 1 cup (240 ml) of the beef broth. Blend until smooth. Strain through a fine-mesh sieve.
- Return the pot to medium heat and add the chile sauce. Cook for 5 minutes, stirring. Add the beef, remaining beef broth, cinnamon stick, bay leaves, and vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the meat is fork-tender. Remove the cinnamon and bay leaves. Season with salt. If you want a thinner broth, add more broth or water.
- Make the Salsa Roja: While the birria cooks, soak the guajillo chiles in hot water for 15 minutes. Drain and blend with garlic, oregano, cumin, and 1/2 cup (120 ml) water. Season with salt. Set aside.
- Assemble Tortas Ahogadas: Split the rolls in half, spread with refried beans, and fill with carnitas. Place each sandwich in a shallow bowl and generously ladle the salsa roja over the top until the bread is soaked. Top with pickled onions if desired.
- Make the Pozole Rojo: In a large pot, combine the pork, neck bones (if using), and water. Bring to a boil, skim off foam, then reduce heat and simmer for 1 hour. Meanwhile, soak the guajillo chiles in hot water for 15 minutes, then drain and blend with garlic, cumin, and oregano. Add the chile puree to the pot along with the hominy. Continue simmering for another 1 hour, until the pork is tender. Season with salt.
- Make the Carne en su Jugo: In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the same skillet, sauté the onion and garlic in the bacon fat until soft. Add the beef slices and cook until browned, about 3-4 minutes. Add the pinto beans, beef broth, and cooked bacon. Bring to a simmer and cook for 10 minutes. Season with salt and pepper. Stir in cilantro just before serving.
- Make the Salsa Verde (if using): Boil the tomatillos and serrano chile in water for 5 minutes until soft. Drain and blend with onion, cilantro, and salt. Adjust seasoning.
- Serve: Serve birria in bowls with chopped onion, cilantro, lime wedges, and warm tortillas. Serve pozole with shredded cabbage, radish slices, lime, and oregano. Serve carne en su jugo with warm corn tortillas and salsa verde.
Tips
- Substitutions: If you can’t find dried guajillo chiles, use ancho chiles (they’re milder) or a mix of New Mexico and pasilla chiles. For birria, goat meat is traditional, but beef chuck is easier to find and works beautifully. If you can’t find birote rolls, use any crusty French bread.
- Storage: All these dishes freeze well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Common Mistakes: Don’t skip toasting the chiles—it deepens the flavor. Also, be patient with the simmering; rushing the meats will make them tough. For tortas ahogadas, the sauce should be thin enough to soak into the bread but not watery; adjust with water or broth.
- Heat Control: The chile de árbol in birria is optional; add it only if you like heat. For a milder salsa roja, remove the seeds and membranes from the guajillos.
Serving Suggestions
Serve birria with a side of lime wedges, chopped white onion, and fresh cilantro. Tortas ahogadas are best eaten immediately after being drenched in sauce, with a side of pickled jalapeños or carrots. Pozole rojo is traditionally served with shredded cabbage, sliced radishes, lime, and dried oregano. Carne en su jugo pairs well with warm corn tortillas and a spoonful of salsa verde. For a complete Jalisco feast, start with a simple guacamole and end with a sweet treat like flan.
Variations
- Birria: Make birria de res (beef) as here, or try birria de chivo (goat) for a more traditional gamey flavor. You can also make birria tacos by dipping corn tortillas in the broth and griddling them until crispy, then filling with the meat.
- Tortas Ahogadas: Some versions use roasted pork (carnitas) while others use breaded and fried pork (pierna). You can also add a layer of melted cheese or avocado slices.
- Pozole: Pozole verde uses tomatillos and green chiles instead of red. You can also make pozole blanco (white) by omitting the chiles entirely.
- Carne en su Jugo: Add a handful of chopped epazote (a Mexican herb) to the broth for an authentic flavor. Some versions include chopped tomatillo in the broth.
Storage and Reheating
All these dishes can be refrigerated in airtight containers for up to 4 days. For longer storage, freeze for up to 3 months. Reheat birria and pozole on the stovetop over medium heat, adding a splash of water or broth if needed. Reheat carne en su jugo in a skillet over medium heat. For tortas ahogadas, store the bread and sauce separately; reheat the bread in a 350°F (175°C) oven for 5 minutes, warm the sauce, and assemble fresh. Always reheat leftovers to an internal temperature of 165°F (74°C) as measured with a food thermometer.
Frequently Asked Questions
Can I make birria in a slow cooker or Instant Pot? Yes. For a slow cooker, brown the meat first, then cook on low for 6-8 hours. For an Instant Pot, use the sauté function for browning, then cook on high pressure for 45 minutes, followed by natural release.
What is the best cut of meat for birria? Chuck roast is ideal because it becomes tender and shreds easily. Goat meat is traditional, but if you use it, increase the cooking time slightly.
Can I use canned hominy instead of dried? Absolutely. Canned hominy is already cooked, so you only need to simmer it for 20-30 minutes to absorb flavors. If using dried hominy, soak overnight and cook for 2-3 hours before adding the pork.
Why is my torta ahogada bread falling apart? That’s actually the goal—the bread should be soaked but not disintegrated. Use a crusty roll that can hold up to the sauce. If you’re using a softer roll, toast it lightly before assembling.
Can I make the salsas ahead of time? Yes, both salsas can be made 2-3 days in advance and stored in the refrigerator. They actually taste better as the flavors meld.
Is carne en su jugo supposed to be soupy? Yes, the name means “meat in its juices.” The broth should be thin and flavorful, not thick like a stew.
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