Name: Authentic Mexican Birria Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 5 ancho peppers; 5 guajillo peppers; 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 you can use beef shank or chuck roast)

Description

Indulge in the rich flavors of this Authentic Mexican Birria Recipe, a savory meat stew that originates from Jalisco. Featuring tender lamb or beef slow-cooked in a vibrant chili sauce, this dish is perfect for any occasion. Whether you enjoy it as a comforting soup or tucked into warm tortillas as tacos, each bite bursts with aromatic spices and deep flavors. This recipe is not only easy to prepare but also versatile—great for meal prep and sure to impress your family and friends. Get ready to savor a delightful culinary experience that brings the spirit of Mexico right to your table.

Ingredients

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5 ancho peppers
5 guajillo peppers
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 you can use beef shank or chuck roast)

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Instructions

Toast the dried peppers in a medium-hot pan for 1-2 minutes until their skins darken.
Rehydrate the peppers by covering them with hot water for 20 minutes.
Sauté chopped onion and tomatoes in olive oil for about 5 minutes, then add garlic for an additional minute.
Blend the sautéed vegetables with the rehydrated peppers, seasonings, and vinegar until smooth.
Marinate meat in the blended sauce for at least 2 hours or overnight.
Cook marinated meat with chopped roasted tomatoes and beef broth in a large pot on medium heat for about 3 hours, until fork-tender.
Serve as a soup or use shredded meat in warm tortillas.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main
Method: Slow-cooking
Cuisine: Mexican

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 310
Sugar: 4g
Sodium: 640mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg