Mexican Birria Recipe

Introduction

Mexican Birria is a rich, flavorful stew traditionally made with lamb or beef, slow-cooked until tender in a fragrant chili sauce. This comforting dish is perfect for gatherings or a cozy meal at home, served as a soup or in tacos with your favorite toppings.

Ingredients

• 5 ancho peppers
• 5 guajillo peppers
• 2-3 chiles de árbol (optional)
• 1 tablespoon olive oil
• 1 large white onion
• 3 large tomatoes
• 5 cloves garlic
• 1 tablespoon dried Mexican oregano
• 1 tablespoon sea salt (or to taste)
• 3.5 pounds lamb shoulder (or beef shank/chuck roast)
• 4 cups beef stock

Instructions

1. Step 1: Dry-toast the ancho, guajillo, and optional chiles de árbol in a pan for 1-2 minutes until fragrant. Then soak them in hot water for 20 minutes until softened.
2. Step 2: In the same pan, heat the olive oil and sauté the chopped onion and tomatoes for about 5 minutes, until softened. Add the garlic and cook for an additional minute.
3. Step 3: Blend the cooked vegetables together with the softened chilies, dried oregano, sea salt, and beef stock until smooth.
4. Step 4: Cut the meat into large pieces and marinate it with the blended sauce in a bowl for at least 2 hours, or preferably overnight for a deeper flavor.
5. Step 5: Transfer the marinated meat into a pot with the remaining beef stock and some roasted tomatoes. Cook over medium heat for about 3 hours, until the meat is tender and easily shredded.
6. Step 6: Serve the birria as a flavorful soup or use the tender meat in tacos with your choice of toppings.

Tips & Variations

• For a milder dish, reduce or omit the chiles de árbol.
• Adding a splash of apple cider vinegar to the sauce before blending brightens the flavors.
• Try using beef shank or chuck roast if you prefer beef over lamb.
• Serve with chopped onions, cilantro, lime wedges, and warm corn tortillas for an authentic experience.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot. You can also freeze birria for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria ahead of time?

Yes, birria tastes even better the next day as the flavors continue to develop. Prepare it a day ahead, refrigerate overnight, and gently reheat before serving.

What can I use if I don’t have lamb shoulder?

Beef shank or chuck roast are excellent substitutes that will provide similar tenderness and flavor when slow-cooked.

Mexican Birria Recipe

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★★★★★

4.4 from 130 reviews

This authentic Mexican Birria recipe features tender lamb shoulder cooked in a rich, smoky chili sauce made from ancho, guajillo, and optional chiles de árbol. The meat is slow-cooked in a flavorful broth, perfect for serving as a hearty soup or as delicious tacos with your favorite toppings.

• Author: Luna
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chili Sauce Ingredients

• 5 ancho peppers
• 5 guajillo peppers
• 2–3 chiles de árbol (optional)
• 1 tablespoon olive oil
• 1 large white onion, chopped
• 3 large tomatoes, chopped
• 5 cloves garlic
• 1 tablespoon dried Mexican oregano
• 1 tablespoon sea salt (or to taste)
• 2 tablespoons apple cider vinegar
• 4 cups beef stock

Meat

• 3.5 pounds lamb shoulder (or beef shank/chuck roast), cut into large chunks

Instructions

1. Toast and Soften Chilies: Dry-toast the ancho, guajillo, and optional chiles de árbol in a pan over medium heat for 1-2 minutes until fragrant. Remove from heat and soak them in hot water for 20 minutes until they soften.
2. Sauté Vegetables: In the same pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and tomatoes, sautéing for about 5 minutes until softened. Add the garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Prepare Chili Sauce: Drain the softened chilies and combine them with the sautéed vegetables, dried Mexican oregano, sea salt, apple cider vinegar, and beef stock in a blender. Blend until the mixture is smooth and well combined.
4. Marinate the Meat: Place the cut lamb shoulder pieces into a large bowl and pour the blended chili sauce over them. Mix thoroughly to coat the meat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
5. Cook the Meat: Transfer the marinated meat along with the remaining sauce and some roasted tomatoes to a large pot. Cook over medium heat for about 3 hours, stirring occasionally, until the meat is tender and falls apart easily.
6. Serve: Serve the birria hot as a flavorful soup garnished with chopped onions, cilantro, and lime wedges or shred the meat and enjoy it in tacos with your favorite toppings like radishes, salsa, and cheese.

Notes

• Use lamb shoulder for authentic flavor; beef shank or chuck roast are great alternatives.
• Soaking the chilies properly is essential to avoid bitterness in the sauce.
• Marinating overnight will intensify the taste.
• Adjust salt to taste depending on the saltiness of the beef stock.
• This dish is traditionally slow-cooked to achieve tender meat and rich broth.

Keywords: Birria, Mexican Birria, Lamb Birria, Slow Cooked Meat, Mexican Stew, Traditional Mexican Recipe, Chili Sauce, Comfort Food