Description
Indulge in the authentic taste of Mexico with this flavorful Mexican Birria Recipe, a traditional stew hailing from Jalisco. Bursting with rich, smoky flavors, this dish features tender meat—typically lamb or beef—slow-cooked to perfection in a blend of spices and chilies. Whether you savor it as a comforting soup or fill warm tortillas for mouthwatering tacos, this recipe is sure to impress family and friends at any gathering. Perfect for meal prep, the leftovers develop even deeper flavors, making it a great choice for busy weeknights or special occasions. Experience a taste of tradition right from your kitchen!
Ingredients
Scale
- 5 ancho peppers
- 5 guajillo peppers
- 2–3 chiles de árbol (optional)
- 1 tablespoon olive oil
- 1 large white onion
- 3 large tomatoes
- 5 cloves garlic
- 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
- ½ cup apple cider vinegar
- 2 large roasted tomatoes, chopped
- 4 cups beef stock, divided
- 3.5 pounds lamb shoulder (or substitute beef shank or chuck roast)
Instructions
- Heat a large pan over medium heat. Dry-toast the ancho, guajillo, and optional chiles de árbol for 1-2 minutes per side until their skins darken slightly. Remove from heat and transfer them to a large bowl. Cover with hot water and steep for 20 minutes until softened.
- In the same pan, add olive oil over medium heat. Add chopped onion and tomatoes; cook for about 5 minutes until softened. Add garlic and stir frequently for another minute.
- Transfer cooked onion, tomatoes, and garlic to a food processor. Include softened chilies (reserve soaking liquid), spices (oregano, salt, cinnamon, cumin, ginger, black pepper), apple cider vinegar, and 1 cup of beef stock. Blend until smooth. For a finer texture, strain through a fine sieve.
- Cut lamb (or beef) into large chunks; place in a bowl. Pour prepared birria sauce over meat, rubbing it in to coat evenly. Cover tightly and marinate in the refrigerator for at least 2 hours—or ideally overnight—to enhance flavor.
- Add marinated meat along with all sauce into a large pot. Incorporate roasted tomatoes and remaining 3 cups of beef stock. Cover pot and cook over medium heat for approximately 3 hours until meat is fork-tender. If necessary, add more beef stock or some reserved chili soaking liquid for desired consistency.
- Serve braised birria in bowls with rich consomé (broth) for soup lovers, or shred meat and serve on warm tortillas with consomé on the side for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg