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Mexican Birria Recipe

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Birria is a traditional Mexican dish known for its rich, flavorful stew made from beef, lamb, or goat, slow-cooked in a sauce with dried chiles, herbs, and spices. It’s a perfect dish for either a comforting stew or as a filling for delicious tacos.

Ingredients

5 ancho peppers, stems and seeds removed

5 guajillo peppers, stems and seeds removed

2–3 chiles de arbol (optional, for spicier)

1 tablespoon olive oil

1 large white onion, chopped

3 large tomatoes, chopped

5 cloves garlic, chopped

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 (separated)

3.5 pounds lamb shoulder (or beef shank or chuck roast)

Instructions

  1. Toast the dried ancho and guajillo peppers for 1-2 minutes in a large pan over medium heat. Remove and steep them in hot water for about 20 minutes.
  2. In the same pan, heat olive oil and cook the chopped onion and tomatoes for 5 minutes. Add garlic and cook for an additional minute.
  3. Blend the cooked vegetables and rehydrated peppers with oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth, then strain if desired.
  4. Cut the lamb (or beef) into chunks and marinate it with the birria sauce in a large bowl for at least 2 hours or overnight for the best flavor.
  5. Cook the marinated meat with the sauce, roasted tomatoes, and the remaining 3 cups of beef stock in a large pot over medium heat for about 3 hours, or until the meat is fork-tender.
  6. Shred the meat and serve as a stew or use it as a filling for tacos. To make tacos, warm corn tortillas, fill them with shredded meat, and dip them in the consomé for added flavor.

Notes

Birria can be served with consomé on the side for extra flavor when used for dipping tacos.

You can adjust the heat by adding more chiles de arbol or using hotter varieties of chiles.

Store leftover birria in the fridge for up to 3 days or freeze it for up to 3 months.

Nutrition

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