Mexican Birria Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://trendytasterecipes.com/mexican-birria-recipe/
