Mexican Birria Recipe

INGREDIENTS

• 5 ancho peppers stems and seeds removed
• 5 guajillo peppers stems and seeds removed
• 2-3 chiles de arbol optional, for spicier
• 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 separated
• 3.5 pound lamb shoulder or you can use beef shank or chuck roast

INSTRUCTIONS

1. 1 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.
2. 2 Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
3. 3 While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
4. 4 Add the onion and tomatoes and cook for 5 minutes to soften.
5. 5 Add the garlic and cook another 1 minute, stirring.
6. 6 Add the cooked onion, tomatoes and garlic to a food processor.
7. 7 Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
8. 8 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.
9. 9 Cut the lamb (or beef) into large chunks and add to a large bowl.
10. 10 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.
11. 11 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.
12. 12 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.

NUTRITION

Calories: 335kcal | Carbohydrates: 8gg | Protein: 40gg | Fat: 16gg | Fiber: 2gg | Sugar: 4gg