Mexican Birria is a traditional Mexican dish that’s known for its rich, flavorful meat cooked in a deeply spiced broth. Whether you choose to serve it as a stew or in tacos, birria is a delicious, comforting meal that’s perfect for special occasions or when you want to impress guests with a bold, flavorful dish. This recipe combines a variety of dried chilies, warm spices, and tender, slow-cooked meat to create a mouthwatering experience.

Let’s dive into how you can make this incredible dish at home!

Why You’ll Love This Birria Recipe

This Mexican Birria is bursting with layers of flavors. The combination of dried chiles and warm spices creates a deep, smoky, and slightly sweet sauce that infuses the meat as it slowly braises until it’s fall-apart tender. It’s incredibly versatile—you can serve it as a stew or use the meat to make birria tacos with the rich broth on the side for dipping (a.k.a. tacos de birria with consomé).

While the process takes some time, it’s well worth it, especially since the flavors deepen as the dish cooks. Whether you choose lamb, beef, or even a combination of meats, this recipe is sure to become a favorite in your household.

Ingredients for Mexican Birria :

Here’s what you’ll need to make this flavorful Mexican Birria:

• 5 ancho peppers: Dried and smoky with a mild heat. Remove stems and seeds.
• 5 guajillo peppers: Slightly sweet and fruity. Remove stems and seeds.
• 2-3 chiles de árbol (optional): For a spicier dish. Remove stems and seeds.
• 1 tablespoon olive oil: For sautéing the vegetables.
• 1 large white onion, chopped: Adds sweetness and depth to the sauce.
• 3 large tomatoes, chopped: Provides the base for the birria sauce.
• 5 cloves garlic, chopped: Essential for flavor.
• 1 tablespoon dried Mexican oregano: For a traditional herbaceous flavor.
• 1 tablespoon sea salt: Adjust to taste for seasoning.
• 1 teaspoon cinnamon: Adds warmth and a hint of sweetness.
• 1 teaspoon cumin: For earthy, savory depth.
• 1 teaspoon ground ginger: Adds a subtle zing and warmth.
• 1 teaspoon black pepper: For seasoning.
• ½ cup apple cider vinegar: Adds tanginess and helps tenderize the meat.
• 2 large roasted tomatoes, chopped: For extra depth in the sauce.
• 4 cups beef stock: Divided. Adds richness to the broth.
• 3.5 pounds lamb shoulder (or substitute beef shank or chuck roast): The star of the dish, providing rich, tender meat.

How to Make Mexican Birria

1. Toast and Soak the Dried Peppers

Start by heating a large pan over medium heat. Add the ancho, guajillo, and chiles de árbol (if using) to the hot pan. Dry toast the peppers for 1-2 minutes per side, until the skins darken and become fragrant. Be careful not to burn them as this can make them bitter.

Remove the toasted peppers from the heat and transfer them to a large bowl. Cover with hot water and let them steep for 20 minutes, or until the peppers are softened.

2. Sauté the Vegetables

While the peppers are soaking, heat 1 tablespoon of olive oil in the same pan over medium heat. Add the chopped onion and chopped tomatoes, and cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.

Next, add the chopped garlic and cook for another 1 minute, stirring frequently to avoid burning the garlic.

3. Blend the Sauce

Once the peppers have softened, drain them (but reserve the soaking liquid), and transfer them to a food processor. Add the sautéed onion, tomatoes, and garlic to the food processor as well.

Add the Mexican oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the food processor. Blend until the mixture is smooth and thick.

If you prefer a smoother sauce, you can strain the mixture to remove any remaining solids.

4. Marinate the Meat

Cut the lamb shoulder (or beef) into large chunks and place them in a large bowl. Pour the birria sauce over the meat, making sure it’s well-coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, though overnight is even better for deeper flavor.

5. Braise the Meat

When you’re ready to cook, transfer the marinated meat along with all the marinade into a large pot or Dutch oven. Add the chopped roasted tomatoes and the remaining 3 cups of beef stock.

Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover the pot and simmer for 3 hours, or until the meat is fork-tender and easily shreds.

If you want a soupier birria, you can add additional beef stock or some of the reserved soaking liquid from the chilies as the meat cooks.

6. Serve the Birria

Once the meat is tender, you can serve the Mexican Birria in a couple of different ways:

• As a stew: Ladle the tender meat and broth into bowls and serve it as a comforting, hearty soup.
• As birria tacos: Shred the meat and serve it on tortillas as tacos. Serve with a side of the broth (consomé) for dipping, which is a traditional way to enjoy birria tacos.

Don’t forget to garnish with fresh cilantro, onions, or a squeeze of lime for extra flavor!

Tips for Making the Best Birria

• Marinate for Maximum Flavor: For the best results, marinate the meat overnight. This allows the flavors of the birria sauce to fully penetrate the meat, making it even more flavorful when cooked.
• Use a Smoked Element: If you’re able to, use a smoked meat like a smoked ham hock or smoked beef bones to add another layer of depth to the broth.
• Adjust the Spice: If you prefer a spicier birria, feel free to add more chiles de árbol or even fresh jalapeños to the sauce.

What to Serve with Mexican Birria

Here are a few ideas for what to serve alongside your Mexican Birria:

• Tortillas: Serve the tender birria meat in warm corn tortillas with fresh toppings like cilantro, onions, and lime for classic birria tacos.
• Rice and Beans: A side of Mexican rice and refried beans complements the rich flavors of the birria perfectly.
• Consomé: Don’t forget to serve the rich, flavorful broth (consomé) as a side for dipping tacos or just to sip alongside your meal.

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Yield: 6-8 servings

Mexican Birria

Print

This Mexican Birria is a bold, flavorful dish that’s sure to impress! Whether you enjoy it as a hearty stew or in tacos, the rich flavors of the chilies and spices combined with the tender meat will have everyone coming back for seconds. Enjoy!

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

• 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
• 3.5 pounds lamb shoulder (or substitute beef shank or chuck roast)

Instructions

Toast the peppers: Dry toast the dried ancho, guajillo, and chiles de árbol (if using) in a pan over medium heat for 1-2 minutes per side. Transfer to a bowl and soak in hot water for 20 minutes.

Sauté the vegetables: Heat olive oil in the same pan and sauté the onion and chopped tomatoes for 5 minutes. Add garlic and cook for 1 minute.

Blend the sauce: Add the sautéed vegetables and soaked peppers (without soaking liquid) to a food processor. Add Mexican oregano, salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup beef stock. Blend until smooth.

Marinate the meat: Pour the sauce over the meat, rub it in, and marinate for at least 2 hours, preferably overnight.

Braise the meat: In a large pot, add the meat, roasted tomatoes, remaining beef stock, and the marinade. Cover and cook for 3 hours until tender.

Serve: Serve as a soup or shred the meat for tacos with a side of consomé for dipping.

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