Description
This authentic Mexican Birria recipe features tender, slow-cooked lamb shoulder marinated in a rich blend of toasted ancho and guajillo peppers, tomatoes, garlic, and traditional Mexican spices. The birria is slow simmered until fork-tender and can be enjoyed as a hearty soup or shredded into flavorful tacos served with a delicious consomé on the side.
Ingredients
Peppers and Marinade
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2-3 chiles de arbol (optional, for spicier)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 large white onion (chopped)
- 3 large tomatoes (chopped)
- 5 cloves garlic (chopped)
- 2 large roasted tomatoes (chopped)
Spices and Seasonings
- 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
Liquids
- 4 cups beef stock (separated)
Meat
- 3.5 pound lamb shoulder (or beef shank or chuck roast)
Instructions
- Toast Peppers: Heat a large pan over medium heat. Add the dried ancho, guajillo, and optional chiles de arbol peppers. Toast them dry for 1-2 minutes per side until the skins darken and release their aroma.
- Soften Peppers: Remove the toasted peppers from heat and place them in a large bowl. Cover with hot water and let them steep for about 20 minutes until softened.
- Heat Pan: While the peppers are rehydrating, heat 1 tablespoon of olive oil in the same pan over medium heat.
- Cook Onion and Tomatoes: Add the chopped onion and tomatoes to the pan. Cook for about 5 minutes until softened and fragrant.
- Add Garlic: Stir in chopped garlic and cook for an additional 1 minute to release its flavor.
- Prepare Sauce Base: Transfer the cooked onion, tomatoes, and garlic to a food processor.
- Add Peppers to Blender: Remove the softened peppers from their soaking liquid, reserving the liquid. Add the peppers to the food processor.
- Process Sauce: Add dried Mexican oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the food processor. Blend until the sauce is smooth and fairly thick. Optionally strain for a smoother consistency.
- Prepare Meat: Cut the lamb shoulder into large chunks and place them in a large bowl.
- Marinate: Pour the prepared birria sauce over the meat chunks. Rub the sauce thoroughly into the meat. Cover and refrigerate for at least 2 hours, preferably overnight for more flavor.
- Simmer: When ready to cook, transfer the marinated meat along with all the marinade, chopped roasted tomatoes, and the remaining 3 cups of beef broth into a large pot. Cover and cook over medium heat for 3 hours until the meat is tender and easy to shred. Add more beef stock or reserved pepper soaking liquid if you prefer soupier birria.
- Serve: Serve the birria as a hearty soup in bowls or shred the meat and place it in warm tortillas to make birria tacos. Use the pot broth as a consomé for dipping or as a side soup.
Notes
- For spicier birria, include the optional chiles de arbol when toasting and blending the sauce.
- Straining the sauce after blending results in a smoother consistency but is optional.
- Marinating the meat overnight intensifies the depth of flavor.
- Adjust salt levels according to taste preferences.
- You can substitute beef shank or chuck roast if lamb shoulder is unavailable.
- If a soupier birria is desired, add reserved pepper soaking liquid or additional beef stock during simmering.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
