Mexican Birria
Authentic birria is a traditional meat stew from the Mexican state of Jalisco, known for its rich, smoky flavors and tender meat slow-cooked in a savory chili sauce. Whether served as a comforting soup or tucked into tacos with a side of consomé for dipping, this dish captures the essence of classic Mexican cuisine.
Servings: 6
Calories: 314kcal
Ingredients
- 5 ancho peppers stems and seeds removed
- 5 guajillo peppers stems and seeds removed
- 2-3 chiles de árbol optional, for spicier flavor
- 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 divided
- 3.5 pounds lamb shoulder or substitute beef shank or chuck roast
Instructions
Prepare the Chilies
- Heat a large pan over medium heat. Dry-toast the ancho, guajillo, and optional chiles de árbol for 1-2 minutes per side, until the skins darken slightly. Remove from heat and place the chilies in a large bowl. Cover with hot water and let them soak for 20 minutes until softened.
Cook the Aromatics
- In the same pan, heat the olive oil over medium heat. Add the chopped onion and tomatoes. Cook for about 5 minutes until softened, then add the garlic and cook for 1 more minute, stirring frequently.
Make the Sauce
- Transfer the cooked onions, tomatoes, and garlic to a food processor. Add the softened chilies (reserve the soaking liquid), oregano, salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Blend until smooth. For an ultra-smooth sauce, strain through a fine sieve to remove any remaining solids.
Marinate the Meat
- Cut the lamb (or beef) into large chunks and place in a large bowl. Pour the prepared birria sauce over the meat, making sure to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
Cook the Birria
- Transfer the marinated meat and all the sauce into a large pot. Add the roasted tomatoes and the remaining 3 cups of beef stock. Cover and cook over medium heat for about 3 hours, or until the meat is fall-apart tender. If needed, add more beef stock or some of the reserved chili soaking liquid for a brothier consistency.
Serve
- For soup: Ladle the braised birria into bowls with its rich broth (consomé).
- For tacos: Shred the meat and serve on warm tortillas with the consomé on the side for dipping.
Notes
For the smoothest sauce, strain it through a fine sieve after blending to remove any bits of chili skin. This also helps reduce any bitterness from the peppers.
Birria is incredibly versatile — enjoy it as a hearty soup, or use the meat to make tacos dipped in the flavorful consomé for an authentic experience.