Mexican Birria
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!
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.
Video
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