Why Make This Recipe
Mexican Birria is a beloved and flavorful dish that originates from the western state of Jalisco, Mexico. Known for its tender, juicy meat and rich, spicy sauce, Birria is often enjoyed during festive occasions, family gatherings, or simply a cozy meal at home. By making this dish, you not only get to savor a taste of authentic Mexican cuisine but also experience the joy of cooking from scratch. The combination of spices used in this recipe creates a depth of flavor that can elevate any meal. What’s more, serving Birria alongside fresh tortillas, diced onions, and cilantro makes it a complete sensory experience. Whether you want to impress your guests or treat yourself to something special, learning to make Mexican Birria is incredibly rewarding.
How to Make Mexican Birria
Ingredients:
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2-3 chiles de arbol (optional, for spicier flavor)
- 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 beef shank or chuck roast)
Directions:
Toast the Peppers: Begin by toasting the dried ancho and guajillo peppers in a pan over medium heat for about 1-2 minutes. Watch carefully as the skins will darken, which adds a lovely flavor.
Soak the Peppers: Once toasted, soak the peppers in hot water for approximately 20 minutes. This step helps to soften them, making them easier to blend.
Sauté Onion and Tomatoes: In the same pan used for the peppers, heat the olive oil over medium heat. Add the chopped onion and tomatoes, cooking for about 5 minutes, or until the onion becomes translucent.
Add Garlic: Stir in the chopped garlic and continue to sauté for an additional minute until fragrant.
Make the Sauce: In a blender, combine the soaked peppers, the sautéed onion, tomatoes, garlic, oregano, salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Blend until you achieve a smooth consistency.
Marinate the Meat: Place your cut lamb or beef in a large bowl and pour the birria sauce over it. Make sure the meat is fully covered. Marinate for at least 2 hours, preferably overnight in the fridge for deeper flavor.
Cook the Meat: In a large pot, cook the marinated meat along with the remaining ingredients, which include 2 cups of beef stock and the chopped roasted tomatoes. Set the heat to medium and cook for about 3 hours. Stir occasionally until the meat becomes fork-tender.
Serve: Once the meat is done, serve it hot in bowls or as a filling for tortillas. Top with diced onions, cilantro, and a squeeze of fresh lime juice to enhance the flavors.
How to Serve Mexican Birria
Mexican Birria is not just a meal; it’s an experience. To eat traditional birria, many people prefer serving it in a bowl with some of the rich broth. You can ladle the meat and sauce into a bowl, then accompany it with fresh corn tortillas on the side.
When serving, some common toppings include:
- Diced onions
- Fresh cilantro
- Lime wedges
- Sliced radishes
You can also serve it with a side of beans or rice to create a filling meal. Feel free to let your creativity shine with side dishes! Birria also makes a delicious filling for tacos or quesadillas. The tender, flavorful meat pairs beautifully with soft tortillas.
How to Store Mexican Birria
If you have any leftovers, you can store them easily. Transfer the Birria to an airtight container once it has cooled down. It will stay fresh in the refrigerator for about 3-4 days. If you want to keep it for a longer period, you can also freeze Birria. Just make sure to store it in freezer-safe containers or bags. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
Tips to Make Mexican Birria
Choosing the Meat: While traditional birria is often made with lamb, you can use beef such as beef shank or chuck roast. Choose cuts that have some fat for added flavor and tenderness.
Adjusting Spice Levels: If you’re sensitive to spice, you can omit the chiles de arbol or adjust the number to your preference.
Blending Options: For a smoother sauce, you can strain the blended sauce before marinating the meat. This will give you a refined texture.
Optional Add-Ins: Feel free to add other spices or herbs you enjoy. Some people like to put bay leaves or even a splash of tequila in for extra flavor.
Cooking Methods: If you have a slow cooker or an Instant Pot, you can use these methods to cook the Birria. The slow cooker will yield tender meat, while the Instant Pot will save you time.
Variation
While this recipe is delicious as is, you can always experiment with variations. For a vegetarian option, consider using mushrooms or jackfruit to create a plant-based Birria. The spices will still provide depth, and you can still enjoy that rich broth. Another variation includes using different types of stock, like chicken or vegetable stock, for a different flavor profile.
FAQs
Can I use chicken for this recipe?
Yes, you can use chicken as an alternative to lamb or beef. However, adjust the cooking time since chicken will cook much faster.How spicy is this dish?
The spice level can vary based on the types of peppers you use. If you want it milder, reduce the amount of chiles de arbol or remove them altogether.Can I prepare Birria ahead of time?
Absolutely! You can prepare and marinate the meat the night before. The flavors will continue to develop in the fridge, leading to a more flavorful dish.What else can I serve with Birria?
Along with tortillas, you might consider serving alongside Mexican rice, refried beans, or a fresh salad to round out your meal.Is it necessary to marinate the meat overnight?
While it’s not strictly necessary, marinating overnight significantly enhances the flavor. If short on time, marinate for at least 2 hours.
Cooking Mexican Birria is a delightful journey through flavorful spices and tender meat. With these straightforward directions and tips, you can create an unforgettable dish that brings people together over a hearty meal. Enjoy the warm and rich flavors, and don’t forget to share with friends and family!
Print
Mexican Birria
- Total Time: 210 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A rich and flavorful Mexican dish from Jalisco, made with tender meat and spices, perfect for special occasions or a cozy meal.
Ingredients
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2–3 chiles de arbol (optional, for spicier flavor)
- 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 beef shank or chuck roast)
Instructions
- Toast the dried ancho and guajillo peppers in a pan over medium heat for 1-2 minutes until skins darken.
- Soak the toasted peppers in hot water for 20 minutes to soften.
- In the same pan, heat olive oil and sauté chopped onion and tomatoes for about 5 minutes until onion is translucent.
- Add chopped garlic to the pan and sauté for an additional minute until fragrant.
- Blend soaked peppers with sautéed onion, tomatoes, garlic, oregano, salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock until smooth.
- Marinate the cut lamb or beef in the birria sauce for at least 2 hours, preferably overnight.
- In a large pot, cook the marinated meat with remaining ingredients for about 3 hours until fork-tender.
- Serve hot in bowls or as filling for tortillas, topped with diced onions, cilantro, and lime juice.
Notes
For best flavor, marinate the meat overnight. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg