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Mexican Birria Recipe

Mexican Birria Recipe
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★★★★★

4.8 from 17 reviews

This authentic Mexican Birria recipe features tender, slow-cooked lamb shoulder in a rich, deeply flavorful sauce made from toasted ancho and guajillo peppers, tomatoes, and a blend of spices. Perfect as a comforting stew or shredded for tacos served with a savory consommé, this dish is a delicious way to enjoy traditional Mexican cuisine at home.

Ingredients

Scale

Peppers and Spices

  • 5 ancho peppers, stems and seeds removed
  • 5 guajillo peppers, stems and seeds removed
  • 2–3 chiles de arbol (optional, for spicier)
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon sea salt, or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper

Vegetables and Aromatics

  • 1 large white onion, chopped
  • 3 large tomatoes, chopped
  • 5 cloves garlic, chopped
  • 2 large roasted tomatoes, chopped

Liquids and Meat

  • 1 tablespoon olive oil
  • ½ cup apple cider vinegar
  • 4 cups beef stock (divided)
  • 3.5 pound lamb shoulder (or beef shank or chuck roast)

Instructions

  1. Toast Chilies: Heat a large pan over medium heat and add the dried ancho and guajillo peppers (and chiles de arbol if using). Dry toast them for 1-2 minutes per side, until the skins darken. Remove from heat.
  2. Rehydrate Chilies: Place toasted peppers into a large bowl and cover with hot water. Steep for 20 minutes or until softened.
  3. Sauté Aromatics: While the peppers are soaking, heat olive oil in the same pan over medium heat. Add chopped onion and tomatoes, cooking for 5 minutes to soften. Add garlic and sauté for another minute, stirring frequently.
  4. Prepare Sauce: Transfer the cooked onion, tomatoes, and garlic to a food processor. Remove softened chilies from soaking liquid and add to processor, reserving the liquid. Add oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Blend until smooth and thick. Optionally, strain for a smoother sauce.
  5. Marinate Meat: Cut the lamb shoulder or beef into large chunks and place in a large bowl. Pour the prepared birria sauce over the meat, rubbing it in thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
  6. Cook Birria: When ready, transfer the marinated meat and sauce to a large pot. Add chopped roasted tomatoes and the remaining 3 cups of beef stock. Cover and cook at medium heat for 3 hours or until meat is fork tender and easy to shred. Add more beef stock or reserved soaking liquid if you prefer a thinner consistency.
  7. Serve: Serve the birria as a rich soup or shred the meat and fill warm tortillas for birria tacos. Use the cooking liquid as a flavorful consommé on the side for dipping.

Notes

  • For a smoother sauce, strain the blended chili mixture before marinating the meat.
  • Adjust the number of chiles de arbol to control the heat to your preference.
  • Allowing the meat to marinate overnight enhances the flavor significantly.
  • If you want a soupier birria, add extra beef stock or the reserved soaking liquid during cooking.
  • This recipe works well with lamb shoulder, beef shank, or chuck roast for tender results.

Nutrition

Keywords: Mexican Birria, Birria Tacos, Slow Cooked Lamb, Mexican Stew, Birria Recipe

Find it online: https://dinewithlily.com/mexican-birria-recipe/