Description
A rich and flavorful Mexican Birria recipe featuring tender lamb shoulder slow-cooked in a smoky, spiced pepper sauce. Perfect served as a hearty soup or shredded for delicious birria tacos with consomé on the side.
Ingredients
Scale
Peppers and Spices
- 5 ancho peppers, stems and seeds removed
- 5 guajillo peppers, stems and seeds removed
- 2-3 chiles de arbol (optional, for spicier)
- 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
Vegetables and Liquids
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
- ½ cup apple cider vinegar
- 2 large roasted tomatoes, chopped
- 4 cups beef stock, separated
Meat
- 3.5 pound lamb shoulder (or use beef shank or chuck roast)
Instructions
- Toast Peppers: Heat a large pan over medium heat and dry toast the ancho and guajillo peppers for 1-2 minutes per side until their skins darken.
- Soften Peppers: Remove the toasted peppers from heat and place them in a large bowl. Cover with hot water and steep for 20 minutes until softened.
- Sauté Onion and Tomatoes: In the same pan, heat olive oil over medium heat. Add the chopped onion and tomatoes, cooking for 5 minutes until softened.
- Add Garlic: Stir in chopped garlic and cook for another 1 minute, stirring frequently to avoid burning.
- Make the Sauce: Transfer the cooked onion, tomatoes, and garlic to a food processor. Add the softened chilies (reserving soaking liquid), dried oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth and thick. Optionally, strain the sauce for a smoother texture.
- Prepare the Meat: Cut the lamb (or beef) into large chunks and place in a large bowl.
- Marinate: Pour the birria sauce over the meat and rub it in thoroughly. Cover and refrigerate for at least 2 hours; overnight marination is recommended for deeper flavor.
- Cook the Birria: When ready, add the meat with marinade, chopped roasted tomatoes, and remaining 3 cups of beef broth to a large pot. Cover and cook over medium heat for 3 hours or until the meat is fork tender and easily shreddable. Add extra beef stock or reserved chili soaking liquid if you prefer a soupy consomé.
- Serve: Serve the cooked birria as a rich soup in bowls or shred the meat and use it to fill tortillas for delicious birria tacos. Serve with the consomé broth on the side for dipping.
Notes
- Smoother Sauce: For a refined texture, strain the blended sauce through a fine sieve to remove skins and any remaining bits, which can reduce slight bitterness from the chili skins.
- Optional Browning: To add depth, pat the marinated meat dry and sear it in a hot pot with oil before adding the marinade, roasted tomatoes, and stock to continue cooking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup of birria with meat)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
