Name: Authentic Mexican Birria Recipe with Tender Lamb Shreds Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
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 (divided); 3.5 pound lamb shoulder (or beef shank or chuck roast as alternatives)

Introduction

Mexican Birria is a rich and flavorful slow-cooked meat stew, traditionally made with lamb or beef, infused with toasted dried chiles and spices. This versatile dish can be enjoyed as a hearty soup or shredded for delicious birria tacos. Its bold, smoky flavors make it a comforting favorite for gatherings or a special meal.

A white bowl filled with a rich, dark red chili stew containing tender chunks of meat submerged in a thick, textured sauce. On top, there are chopped bright purple-red onions and fresh green cilantro leaves scattered, along with slices of green jalapeño peppers and a wedge of lime resting on one side. The chili is sprinkled with red chili flakes, and the bowl sits on a white marbled surface with additional pieces of lime, cilantro, and jalapeño scattered around. photo taken with an iphone --ar 4:5 --v 7

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 beef shank or chuck roast)

Instructions

Step 1: Heat a large pan over medium heat and dry toast the ancho, guajillo, and optional chiles de arbol for 1-2 minutes per side until the skins darken. Remove from heat.

Step 2: Place the toasted peppers in a large bowl, cover with hot water, and soak for 20 minutes or until softened.

Step 3: While peppers are soaking, heat olive oil in the same pan over medium heat. Add chopped onion and tomatoes, cooking for about 5 minutes until softened.

Step 4: Stir in chopped garlic and cook for another minute.

Step 5: Transfer the cooked onion, tomatoes, and garlic to a food processor.

Step 6: Remove softened peppers from soaking water, reserving the liquid. Add the peppers to the processor.

Step 7: Add oregano, salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the processor. Blend until smooth. Strain if a smoother sauce is preferred.

Step 8: Cut the lamb or beef into large chunks and place in a large bowl.

Step 9: Pour the birria sauce over the meat and rub to coat evenly. Cover and refrigerate to marinate for at least 2 hours, preferably overnight.

Step 10: When ready to cook, place the meat and marinade in a large pot. Add chopped roasted tomatoes and the remaining 3 cups of beef stock. Cover and simmer over medium heat for about 3 hours, or until the meat is fork-tender and easy to shred. Add reserved soaking liquid or extra stock if you want a soupier consistency.

Step 11: Serve the birria as a rich soup or shred the meat for tacos, using the cooking broth as a flavorful consome to accompany the dish.

Tips & Variations

For a milder flavor, omit the chiles de arbol or reduce their quantity.

Marinating the meat overnight enhances the depth of flavor significantly.

Use beef chuck roast if lamb is not available; cooking times remain the same.

Strain the sauce for a smoother texture, or leave it chunky for more rustic birria.

Serve with warm corn tortillas, fresh cilantro, diced onions, and lime wedges for authentic birria tacos.

FAQs

Can I make birria without a food processor?

Yes, you can finely chop the ingredients by hand or use a blender if a food processor isn’t available. Just be sure to blend the sauce until smooth for the best flavor and texture.

What cut of meat is best for birria?

Lamb shoulder is traditional, but beef shank or chuck roast work well too because they become tender and flavorful when slow-cooked. Choose a cut with some fat for the best results.