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Mexican Birria Recipe

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★★★★★

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.

Ingredients

Scale

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

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