Mexican Birria Recipe
User Reviews
4.9
252 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs 10 mins
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Marinating
2 hrs
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Servings
8
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Calories
335 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Birria Recipe
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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.
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Ingredients
- 5 ancho peppers stems and seeds removed
- 5 guajillo peppers stems and seeds removed
- 2-3 chiles de árbol 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
- 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.
Notes
- For a much smoother sauce, strain it through a fine sieve to remove any lingering bits if needed. Also, some people find the skins of anchos and guajillos to be slightly bitter, and straining can reduce this.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
8g
(3%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
121mg
(40%)
Sodium
1251mg
(52%)
Potassium
988mg
(28%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1022IU
(20%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 121mg | 40% |
| Sodium | 1251mg | 52% |
| Potassium | 988mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
252 reviews
Excellent
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