Why Make This Recipe
Mexican Birria is a flavorful and hearty dish that comes from the western region of Mexico, particularly from the state of Jalisco. This traditional meat stew is perfect for special occasions but can be enjoyed anytime you crave something comforting. Not only is it delicious, but the combination of spices and slow-cooked meat creates a taste that feels like a warm hug. When you serve birria, you get a burst of rich flavors from savory beef or lamb, brightened up with fresh toppings. It’s versatile, too! Serve it as a soup or use it as a filling for tacos. This recipe allows you to bring an authentic taste of Mexico into your own kitchen.
How to Make Mexican Birria
Making Mexican Birria might seem daunting at first, but it’s a straightforward process that rewards you with deliciousness. Follow the steps carefully, and you’ll have a fantastic dish to impress your family and friends.
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
Start by toasting the dried ancho and guajillo peppers in a pan over medium heat. Toast them for about 1-2 minutes, or until the skins darken slightly. This enhances their flavor, making your birria even more delicious.Soak the Peppers
After toasting, remove the peppers from the heat and soak them in hot water for about 20 minutes. This process makes them soft and ready to blend.Sauté the Vegetables
In the same pan you used for the peppers, heat olive oil over medium heat. Add the chopped onion and tomatoes. Sauté for about 5 minutes until they soften.Add Garlic
Next, add the chopped garlic to the pan and sauté for another minute. This uncovers the aromatic properties of the garlic, adding a rich flavor to your base.Blend the Sauce
Once the peppers are soaked and the vegetables are softened, blend the soaked peppers, sautéed onions, tomatoes, garlic, oregano, salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock until it becomes smooth. This blending creates a delicious sauce that will marinate the meat.Marinate the Meat
Place the lamb shoulder (or chosen meat) in a large bowl and pour the blended sauce over it. Make sure to coat the meat thoroughly. It’s best to marinate this for at least 2 hours, but if you have time, doing it overnight will provide the best flavor. Cover the bowl and store it in the fridge.Cook the Meat
Once marinated, combine the marinated meat with the remaining ingredients in a large pot. Add in the additional 3 cups of beef stock. Cook this mixture over medium heat for about 3 hours. You’ll know it’s done when the meat is fork-tender.Serve
To serve, ladle the hot birria into bowls or use it as a filling for tortillas. Top with diced onions, chopped cilantro, and a squeeze of fresh lime juice. Enjoy the burst of flavors right away!
How to Serve Mexican Birria
Serving Mexican Birria can be as traditional or as creative as you want. Here are some ways to enjoy it:
- Soup Style: Serve birria in bowls with the broth, and use fresh tortillas on the side. Guests can dip the tortillas into the broth.
- Tacos: Fill soft corn tortillas with the tender meat and top with raw onions and cilantro. A squeeze of lime completes the taco.
- Birria Quesa Tacos: Add cheese to the tortillas, then fill them with birria and grill until crispy. This cheesy creation is often served with a side of the broth for dipping.
How to Store Mexican Birria
Storing birria is easy:
- Refrigeration: Allow any leftovers to cool completely. Once cooled, transfer them into an airtight container. It can be stored in the fridge for up to 3-4 days.
- Freezing: If you want to store it for a longer period, birria can be frozen. Place the cooled birria in a freezer-safe container and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove, adding a splash of beef stock if needed.
Tips to Make Mexican Birria
- Choose the Right Meat: Lamb shoulder provides a great flavor, but you can also use beef shank or chuck roast if you prefer. The key is to use meat with some fat for tenderness.
- Adjust Spice Levels: If you like it spicier, add more chiles de arbol or other chilies of your choice during the blending process.
- Let it Marinate Longer: For deeper flavor, marinate the meat overnight. It allows the spices to penetrate the meat thoroughly.
- Try Different Accompaniments: Consider serving with avocado slices, radish, or pickled onions for a unique twist.
Variation
Birria can be adapted in many ways:
- Vegetarian Birria: Substitute the meat with jackfruit or mushrooms for a plant-based option. Use the same spices and cooking techniques.
- Birria with Different Meats: Experiment with other meats like pork or chicken, adjusting cooking times as needed.
FAQs
1. Can I make birria in a slow cooker?
Yes! After marinating the meat, you can transfer everything to a slow cooker. Cook on low for about 8 hours or on high for about 4 hours until the meat is tender.
2. What can I serve with birria?
Birria pairs well with sides like Mexican rice, beans, or a simple salad. Fresh toppings such as avocado and queso fresco also enhance the flavors.
3. Can I use store-bought broth for the recipe?
Absolutely! If you are short on time, store-bought beef stock works well. Just choose one that is low in sodium to control the salt in your dish.
With this recipe for Mexican Birria, you can now create a delightful meal that warms the soul and brings a taste of Mexico right to your table. Enjoy every bite!
Print
Mexican Birria
- Total Time: 205 minutes
- Yield: 8 servings 1x
- Diet: Carnivore
Description
A flavorful and hearty Mexican dish, perfect for any occasion, featuring tender meat marinated in a rich sauce of spices and peppers.
Ingredients
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2–3 chiles de arbol (optional)
- 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 the skins darken slightly.
- Remove from heat and soak the peppers in hot water for about 20 minutes until soft.
- In the same pan, heat olive oil over medium heat, add chopped onion and tomatoes, and sauté for about 5 minutes until softened.
- Add chopped garlic to the pan and sauté for another minute.
- Blend the soaked peppers, sautéed vegetables, and spices until smooth to create the sauce.
- Marinate the lamb shoulder in the blended sauce for at least 2 hours, preferably overnight.
- Cook the marinated meat with the remaining beef stock in a large pot over medium heat for about 3 hours until fork-tender.
- Serve in bowls or use as a filling for tortillas, topped with diced onions, cilantro, and fresh lime juice.
Notes
For deeper flavor, marinate the meat longer and adjust spice levels to taste.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Birria, Mexican stew, Lamb, Tacos, Comfort food, Authentic Mexican recipe