Description
This authentic Mexican Birria recipe features tender lamb shoulder marinated in a rich, smoky chile sauce made from dried ancho, guajillo, and optional chile de árbol peppers. Slowly braised with aromatic spices, roasted tomatoes, and beef stock, this dish can be served as a flavorful soup or shredded for delicious birria tacos with a savory consomé broth on the side. Perfect for a hearty meal full of deep Mexican flavors.
Ingredients
Scale
Chiles and Sauce
- 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
Meat
- 3.5 pound lamb shoulder (can substitute beef shank or chuck roast)
Instructions
- Toast the Peppers: Heat a large pan to medium heat and dry toast the dried ancho, guajillo, and chile de árbol peppers for 1-2 minutes per side until their skins darken and become fragrant. Remove from heat.
- Rehydrate Peppers: Transfer toasted peppers to a large bowl and cover with hot water. Let them steep for 20 minutes or until softened.
- Sauté Vegetables: In the same pan, warm olive oil over medium heat. Add chopped onion and tomatoes and cook for 5 minutes until softened. Stir in garlic and cook for another minute.
- Prepare Sauce: Add the cooked onion, tomatoes, and garlic to a food processor. Remove the softened peppers from soaking liquid and add to the processor, reserving the soaking liquid for later. Add oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until the mixture is smooth and thick. Optionally, strain the sauce through a fine sieve for a smoother texture.
- Marinate the Meat: Cut the lamb shoulder into large chunks and place in a large bowl. Pour the birria sauce over the meat and rub it in thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
- Cook the Birria: When ready to cook, transfer the marinated meat along with the sauce, chopped roasted tomatoes, and remaining 3 cups beef stock into a large pot. Cover the pot and cook over medium heat for about 3 hours until the meat is fork-tender and easy to shred. If desired, add more beef stock or reserved soaking liquid for a soupier consistency.
- Serve: Serve the birria as a hearty soup in bowls, or shred the meat and serve it on warm tortillas as birria tacos. Use the cooking liquid consomé as a flavorful side soup or dip for the tacos.
Notes
- Smoother Sauce: For a silky smooth sauce, strain through a fine sieve to remove any pepper skins that may contribute bitterness.
- Can I Brown the Meat?: Yes, for enhanced flavor, dry the marinated meat chunks, sear them in hot oil in the cooking pot before adding the marinade, roasted tomatoes, and beef stock, then proceed with slow cooking.
Nutrition
- Serving Size: 1 cup (approx. 225g)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
