Description
Experience the authentic taste of Mexico with this flavorful Mexican Birria Recipe, a traditional dish hailing from the state of Jalisco. Rich in spices and slow-cooked to perfection, this hearty stew is perfect for family gatherings or cozy dinners. You can enjoy it either as a comforting soup, served alongside its savory broth, or as delicious tacos packed with tender, marinated meat. With its versatility and deep, smoky flavors, birria is sure to impress at any occasion.
Ingredients
Scale
- 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)
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes
- 4 cups beef stock
- 3.5 pounds lamb shoulder (or beef shank or chuck roast)
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Toast the dried chilies in a pan until slightly darkened, then soak in hot water for 20 minutes.
- In the same pan, sauté chopped onion and tomatoes in olive oil until softened; add garlic and cook for another minute.
- Blend the cooked aromatics with softened chilies, spices, vinegar, and beef stock until smooth.
- Marinate meat with the sauce for at least two hours (overnight recommended).
- Cook marinated meat in a large pot with remaining beef stock for about three hours until fork-tender.
- Serve as soup or shred for tacos.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg