Print

Mexican Birria Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dive into the heart of Mexican cuisine with this flavorful Mexican Birria Recipe, a comforting stew that encapsulates the rich culinary heritage of Jalisco. This dish features tender lamb or beef slow-cooked in a vibrant chili sauce, creating an unforgettable experience perfect for family gatherings or cozy dinners. The unique blend of spices and succulent meat can be enjoyed as a hearty soup or shredded into delicious tacos, making it a versatile addition to any meal.

Ingredients

Scale
  • 5 ancho peppers
  • 5 guajillo peppers
  • 2-3 chiles de arbol (optional)
  • 1 tablespoon olive oil
  • 1 large white onion
  • 3 large tomatoes
  • 5 cloves garlic
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 4 cups beef stock
  • 3.5 pounds lamb shoulder (or beef shank/chuck roast)

Instructions

  1. Toast the dried peppers in a skillet over medium heat for about 2 minutes per side until darkened.
  2. Remove from heat and soak the toasted peppers in hot water for 20 minutes until softened.
  3. In the same skillet, heat olive oil and sauté the chopped onion and tomatoes for about 5 minutes until softened. Add garlic and cook for another minute.
  4. Blend the cooked mixture with rehydrated chilies, seasonings, vinegar, and one cup of beef stock until smooth.
  5. Marinate the meat with the blended sauce in the refrigerator for at least two hours (overnight is ideal).
  6. In a large pot, combine marinated meat, chopped roasted tomatoes, and remaining beef stock. Cook covered over medium heat for approximately three hours until tender.
  7. Serve as soup or shred into tortillas for tacos.

Nutrition

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