Mexican Birria Recipe
Are you ready to experience the heartwarming flavors of Mexican Birria? In my experience, this traditional dish is not just a meal; it’s a cultural celebration on a plate. The rich and savory aroma that fills the air when preparing a Mexican Birria is simply irresistible. Today, I’m excited to share with you the secrets to crafting your own flavorful masterpiece.
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Why You’ll Adore This Mexican Birria
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Essential Ingredients for Mexican Birria
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How to Make Mexican Birria
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Ingredients
Mexican Birria Instructions
Pro Tips for the Best Mexican Birria
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You Must Know
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How to Store Mexican Birria
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Customizing Your Mexican Birria
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What to Serve with Mexican Birria
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Mexican Birria Recipe
Authentic birria is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in chili sauce, great for tacos.
Timing
Recipe Details
Ingredients
- 01 5 ancho peppers (stems and seeds removed)
- 02 5 guajillo peppers (stems and seeds removed)
- 03 2-3 chiles de arbol (optional, for spicier)
- 04 1 tablespoon olive oil
- 05 1 large white onion (chopped)
- 06 3 large tomatoes (chopped)
- 07 5 cloves garlic (chopped)
- 08 1 tablespoon dried Mexican oregano
- 09 1 tablespoon sea salt (or to taste)
- 10 1 teaspoon cinnamon
- 11 1 teaspoon cumin
- 12 1 teaspoon ground ginger
- 13 1 teaspoon black pepper
- 14 ½ cup apple cider vinegar
- 15 2 large roasted tomatoes (chopped)
- 16 4 cups beef stock (separated)
- 17 3.5 pound lamb shoulder (or you can use beef shank or chuck roast)
Instructions
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook another 1 minute, stirring.
Add the cooked onion, tomatoes and garlic to a food processor.
Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce. See the RECIPE NOTES below.
Cut the lamb (or beef) into large chunks and add to a large bowl.
Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Mexican Birria
Can I make Mexican Birria ahead of time?
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How long does Mexican Birria last in the fridge?
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Final Thoughts
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