The topic on different types of posole makes me wonder if there are different types of birria.
At first I assumed it was always goat (chivo) but often as not it is (beef)
So what makes it birria ... the thick sauce? The spices?
In a local restaurant review the writer says ...
"On Mexico's great central plain, birria is a form of barbacoa: joints of goat sprinkled with sea salt, bracketed with roasted leaves of the maguey plant, and baked slow in huge clay pots ... But in Jalisco ... birria is a soup-stew — goat meat and chile-spiked broth served in deep bowls."
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