Description
Savor the rich, smoky flavors of Mexican Birria, a traditional dish originating from Jalisco, Mexico. This hearty meat stew is a culinary delight that can be enjoyed in multiple ways—whether served as a comforting soup or tucked into warm tortillas for delicious tacos. With its blend of aromatic spices and slow-cooked meat, birria brings family and friends together for memorable meals. Ideal for celebrations or cozy dinners at home, this recipe promises to impress with its depth of flavor and satisfying textures.
Ingredients
Scale
- 5 ancho peppers
- 5 guajillo peppers
- 2–3 chiles de árbol (optional)
- 1 tablespoon olive oil
- 1 large white onion
- 3 large tomatoes
- 5 cloves garlic
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt
- 3.5 pounds lamb shoulder (or beef shank/chuck roast)
- 4 cups beef stock
Instructions
- Prepare the chilies by dry-toasting them in a pan until slightly darkened. Soak in hot water for 20 minutes.
- Sauté chopped onion and tomatoes in olive oil until softened. Add garlic and cook for another minute.
- Blend the sautéed vegetables with soaked chilies, seasonings, vinegar, and beef stock until smooth.
- Marinate the meat with the blended sauce for at least 2 hours (overnight preferred).
- Cook marinated meat and sauce in a pot with additional beef stock on medium heat for about 3 hours until tender.
- Serve as a soup with consomé or shred the meat for tacos.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg