Description
This authentic Mexican Birria recipe features tender, slow-cooked lamb shoulder simmered in a rich, flavorful sauce made from rehydrated dried chilies, tomatoes, garlic, and traditional Mexican spices. Perfect for serving as a hearty stew or shredded for delicious birria tacos accompanied by a savory consommé.
Ingredients
Scale
Chili Sauce
- 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)
Meat
- 3.5 pound lamb shoulder (or beef shank or chuck roast as alternatives)
Instructions
- Toast Peppers: Heat a large pan over medium heat and dry toast the ancho, guajillo, and optional chiles de arbol for 1-2 minutes on each side until their skins darken, enhancing their aroma and flavor.
- Soften Peppers: Remove the toasted peppers from the pan and place them into a large bowl. Cover with hot water and soak for about 20 minutes until they become soft and pliable.
- Heat Pan for Vegetables: While the peppers soak, heat the olive oil in the same pan over medium heat to prepare for sautéing the aromatics.
- Sauté Onion and Tomatoes: Add the chopped onion and tomatoes to the pan and cook for 5 minutes until softened, developing their sweetness.
- Add Garlic: Stir in the chopped garlic and cook for an additional minute to release its fragrance without burning.
- Prepare Sauce Base: Transfer the cooked onion, tomatoes, and garlic to a food processor. Remove the softened peppers from their soaking liquid and add them to the processor as well. Reserve the soaking liquid for later use.
- Process Sauce: Add dried oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the food processor. Blend everything until smooth. For a refined texture, strain the sauce if desired.
- Prepare Meat: Cut the lamb shoulder (or chosen beef cut) into large chunks and place in a large mixing bowl.
- Marinate Meat: Pour the prepared birria sauce over the meat chunks, rubbing it thoroughly into all pieces. Cover and refrigerate to marinate for at least 2 hours, preferably overnight to deepen flavor.
- Simmer Birria: Transfer the marinated meat, the chopped roasted tomatoes, and remaining 3 cups of beef stock to a large pot. Bring to a medium heat, cover, and cook for about 3 hours until the meat is fork-tender and easy to shred. Add extra beef stock or some reserved soaking liquid if a soupier consistency is preferred.
- Serve: Enjoy the birria as a flavorful soup or shred the meat to serve on warm tortillas as birria tacos. Use the cooking liquid as a delicious consommé on the side.
Notes
- For extra smooth sauce, strain after processing.
- Marinating overnight enhances the depth of flavor in the meat.
- Adjust the number of chiles de arbol used for desired spiciness.
- Use lamb shoulder for a traditional taste or substitute with beef shank or chuck roast if preferred.
- Keep reserved soaking liquid to adjust consistency of the stew or consommé if necessary.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican birria, lamb birria, birria tacos, slow-cooked birria, traditional Mexican recipe, birria stew
