This isn’t your average, made-for-Instagram birria.
Or rather, it’s not the birria you’ve seen take over Los Angeles.
The birria you’re probably eating is boiled in a pot for three to four hours with spices and chiles and is often based on beef. This birria, estilo Moyahua, Zacatecas, takes 24 hours, is roasted overnight in a brick oven pit, and involves a whole family effort to produce a dish that is just as fulfilling here as it is in its birthplace. Unlike many other birrias, the consomé is tomato-based, so no rendered meat broth is added.