Description
Authentic Mexican Birria is a slow-cooked meat stew from Jalisco made with lamb, goat, or beef braised in a rich chili sauce. Perfect as a comforting stew or shredded for famous birria tacos served with consommé.
Ingredients
5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2–3 chiles de arbol (optional)
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
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
1/2 cup apple cider vinegar
2 large roasted tomatoes, chopped
4 cups beef stock, divided
3.5 pounds lamb shoulder or beef shank or chuck roast
Instructions
1. Heat a large pan to medium heat and dry toast the dried peppers for 1 to 2 minutes per side until skins darken.
2. Remove peppers and soak them in hot water for 20 minutes until softened.
3. Heat olive oil in the same pan and cook onion and tomatoes for 5 minutes.
4. Add garlic and cook for 1 minute, stirring.
5. Transfer onion mixture to a food processor.
6. Add softened peppers, seasonings, vinegar, and 1 cup beef stock to the processor.
7. Blend until smooth, straining if desired.
8. Cut meat into large chunks and place in a bowl.
9. Pour sauce over meat, rub to coat, cover, and marinate at least 2 hours or overnight.
10. Add meat, marinade, roasted tomatoes, and remaining beef stock to a large pot.
11. Cover and cook at medium heat for 3 hours until meat is fork tender.
12. Serve as stew or shred meat for birria tacos with consommé.
Notes
For a smoother sauce, strain the blended chili sauce through a fine sieve.
Meat can be browned before braising for added depth of flavor.
Add reserved chili soaking liquid or extra broth for a soupier birria.
Birria stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 335
- Sugar: 4g
- Sodium: 1251mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 121mg
Keywords: mexican birria, birria recipe, birria tacos, authentic birria