The most common spices I’ve seen mentioned for birria are cumin, pepper, cinnamon, thyme, oregano and even ginger.
However, I’ve seen a few recipes that call for some added chocolate (specifically the “Abuelita” style of chocolate sold in Mexico to prepare chocolate caliente). Usually just 1/4 of a tablet or so.
I found this to be odd but interesting. The people recommending it said it made a big difference.
Wondering if anyone had tried this and would appreciate it if they could share their experience with the results.
Here’s a link to a recipe that includes chocolate.
[https://rosiescooking.com/birria/](https://rosiescooking.com/birria/)
by flatfeed611
7 Comments
I would not do it, but you do you
Not my choice for birria, en mole its and option if l dont have good cacoa.
You could do it for a small portion just to experiment, adding sweet stuff to salty dishes isn’t from another world and you might discover something new.
Yes , adds depth .
It might be chicolate in mole.
There’s nothing wrong with adding a little bit of chocolate to your birria, pozole, tinga, aguachiles, pescado zarandeado or any other Mexican dish. Don’t let anyone tell you otherwise. Mexicans have been using cacao outside of Oaxaca/mole for hundreds of years.
I’d use cacao powder, however, in place of the hot chocolate stuff.
I would say cacao powder would be better than chocolate abuelita.