Mexican Birria Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 30 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
Description
The Mexican Birria Recipe centers on marinating chunks of lamb shoulder in a sauce crafted from toasted dried peppers like ancho and guajillo, softened tomatoes, and a warming mixture of oregano, cinnamon, cumin, ginger, and black pepper. The sauce's texture is thick and rich, partly from blending the softened chilies and aromatic vegetables, enhanced by apple cider vinegar and beef stock for acidity and depth.
Once marinated, the lamb is cooked until tender, allowing the meat to absorb the nuanced flavors of the sauce, creating a stew with a bold, layered taste. Toasting the peppers before soaking intensifies their smokiness while blending and straining the sauce can adjust its smoothness and bitterness.
This dish can be served as a hearty main course, ideally accompanied by warm tortillas or rice to balance its robust flavor profile. The marinating step is essential to develop the characteristic taste that defines birria.
For smoother sauce results and reduction of any slight bitterness from the pepper skins, straining the sauce is recommended. The recipe also allows swapping lamb with beef cuts like shank or chuck roast, providing flexibility based on preference or availability.
Ingredients
- 5 ancho peppers stems and seeds removed
- 5 guajillo pepper stems and seeds removed
- 2-3 chiles de árbol optional, for spicier
- 1 tablespoon olive oil
- 1 white onion chopped, large
- 3 tomato chopped, large
- 5 cloves garlic chopped
- 1 tablespoon oregano dried, Mexican
- 1 tablespoon salt or to taste, sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 tomato chopped, large, roasted
- 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
- Strain the blended sauce through a fine sieve if you prefer a smoother texture and to reduce any bitterness from the pepper skins.
- Substitute lamb shoulder with beef shank or chuck roast if desired, adjusting cooking time accordingly.
- Allow the meat to marinate in the sauce to fully absorb the flavors before cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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