Servings
Font
Back
4.9 from 252 votes

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.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Marinating
2 hrs
Servings: 8
Calories: 335 kcal
Course: Main Course
Cuisine: Mexican

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

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

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

% 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.