Name: Mexican Birria
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
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)

Description

A rich and flavorful Mexican dish from Jalisco, made with tender meat and spices, perfect for special occasions or a cozy meal.

Ingredients

Scale

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)

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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