Authentic 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)
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:
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan for 1-2 minutes per side, until
the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep for 20 minutes, or until
softened.
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook for another minute, stirring.
Add the cooked onion, tomatoes, and garlic to a food processor.
Remove the softened chilies and add them to the food processor, reserving the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup of beef stock. Process until smooth. The sauce
should be fairly thick. Strain for a smoother sauce if desired.
Cut the lamb (or beef) into large chunks and add to a large bowl.
Pour the birria sauce over the meat and rub it in. Cover and marinate the meat in the refrigerator for at least 2 hours.
Overnight is better.
When ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes, and the remaining 3 cups of
beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork-tender and easy to shred.
Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
Serve the braised birria in bowls as a soup, or shred the meat and serve it on tortillas as birria tacos, with the reserved liquid
consome from the pot as a side soup/broth.
Prep Time: 10 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Kcal: 314 kcal
Servings: 6 servings
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