Mexican Birria Recipe

Introduction

Mexican Birria is a rich, flavorful stew traditionally made with lamb or beef, slow-cooked until tender and infused with a smoky, spicy sauce. It’s perfect for enjoying as a hearty soup or shredded for delicious tacos. This recipe offers an authentic taste that’s sure to impress family and friends.

Ingredients

• 5 ancho peppers, stems and seeds removed
• 5 guajillo peppers, stems and seeds removed
• 2-3 chiles de árbol (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 pound lamb shoulder (or beef shank or chuck roast)

Instructions

1. Step 1: Heat a large pan over medium heat and add the dried ancho, guajillo, and optional chiles de árbol. Toast them for 1-2 minutes per side until the skins darken. Remove from heat.
2. Step 2: Place the toasted peppers in a large bowl, cover with hot water, and steep for 20 minutes until softened.
3. Step 3: While the peppers soften, heat the olive oil in the same pan over medium heat. Add the chopped onion and tomatoes and cook for 5 minutes until softened.
4. Step 4: Add the chopped garlic and cook for another minute, stirring frequently. Transfer the onion, tomatoes, and garlic to a food processor.
5. Step 5: Drain the softened peppers, reserving the soaking liquid. Add the peppers to the food processor along with the dried oregano, salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth. For a smoother sauce, strain the mixture if desired.
6. Step 6: Cut the lamb or beef into large chunks and place them in a large bowl. Pour the birria sauce over the meat and rub it in evenly. Cover and refrigerate to marinate for at least 2 hours, preferably overnight.
7. Step 7: When ready to cook, transfer the meat with the marinade, chopped roasted tomatoes, and the remaining 3 cups of beef stock to a large pot. Cover and cook over medium heat for about 3 hours, or until the meat is fork-tender and easily shredded. Add more beef stock or reserved pepper soaking liquid if you prefer a soupier consistency.
8. Step 8: Serve the birria as a flavorful soup or shred the meat for tacos. Use the cooking liquid as a rich consommé on the side.

Tips & Variations

• For milder birria, omit the chiles de árbol or reduce the quantity.
• Use beef shank or chuck roast as alternatives if lamb shoulder isn’t available.
• Marinate the meat overnight to deepen the flavors even more.
• Strain the sauce for a smoother texture if you prefer, but the texture adds lovely rustic character.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if it seems dry. The flavors often improve after a day or two. Birria can also be frozen for up to 3 months; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a food processor?

You can blend the sauce ingredients using a high-speed blender or finely chop and mash them by hand, though the texture may be less smooth.

What cuts of meat work best for birria?

Lamb shoulder is traditional, but beef shank and chuck roast are excellent alternatives due to their rich flavor and tenderness when slow-cooked.

Mexican Birria Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

A rich and flavorful Mexican Birria recipe featuring slow-cooked lamb shoulder simmered in a smoky, spicy sauce made from dried ancho and guajillo peppers, tomatoes, and traditional spices. Served either as a hearty soup or shredded in tacos with a delicious consommé on the side.

• Author: nova
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Peppers and Spices

• 5 ancho peppers, stems and seeds removed
• 5 guajillo peppers, stems and seeds removed
• 2–3 chiles de árbol (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

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

Liquids and Oils

• 1 tablespoon olive oil
• ½ cup apple cider vinegar
• 4 cups beef stock, separated

Meat

• 3.5 pounds lamb shoulder (alternative: beef shank or chuck roast)

Instructions

1. Toast the Dried Peppers: Heat a large pan to medium heat and add the dried ancho, guajillo, and optional chiles de árbol peppers. Dry toast them 1-2 minutes per side until the skins darken and become aromatic. Remove from heat.
2. Rehydrate Peppers: Transfer the toasted peppers to a large bowl and cover with hot water. Let steep for 20 minutes or until softened.
3. Sauté Onion and Tomatoes: While the peppers soak, heat olive oil in the same pan at medium heat. Add the chopped onion and tomatoes and cook for 5 minutes to soften.
4. Add Garlic: Add the chopped garlic to the pan and cook an additional minute while stirring to release aromas.
5. Prepare the Sauce: Transfer the sautéed onion, tomatoes, and garlic to a food processor. Remove the softened peppers from the soaking liquid (reserve the liquid) and add to the food processor. Add oregano, salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth and thick. Optionally strain for a smoother sauce.
6. Marinate the Meat: Cut the lamb shoulder (or alternative beef) into large chunks and place in a large bowl. Pour the birria sauce over the meat and rub it thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor absorption.
7. Cook the Birria: When ready, place the marinated meat with all the sauce, chopped roasted tomatoes, and remaining 3 cups beef broth into a large pot. Cover and cook over medium heat for about 3 hours, or until the meat is fork tender and easy to shred. Add additional beef stock or some reserved soaking liquid if a soupier consistency is desired.
8. Serve: Serve the braised birria as a hearty soup in bowls or shred the meat for birria tacos with the consommé (broth) on the side for dipping.

Notes

• For a smoother sauce, strain the blended birria sauce before marinating the meat.
• If you prefer less spice, omit the chiles de árbol or reduce their quantity.
• Overnight marinating improves depth of flavor and tenderness.
• Adjust broth quantities depending on whether you want a soup or more sauce for tacos.
• Substitutions: beef shank or chuck roast can replace lamb shoulder.

Keywords: Mexican birria, birria tacos, slow-cooked lamb, spicy Mexican stew, beef birria, traditional birria recipe