Name: Mexican Birria
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 5 ancho peppers; 5 guajillo peppers; 2-3 chiles de árbol (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; 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, divided; 3.5 pounds lamb shoulder or substitute beef shank or chuck roast; 2 tablespoons fresh parsley, finely chopped

Mexican Birria

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Mexican Birria is a traditional stew originating from Jalisco that offers an explosion of rich flavors and aromas. This hearty dish, made with tender meat and a blend of spices, is perfect for gatherings and celebrations. Whether served as a comforting soup or in mouthwatering tacos, Mexican Birria brings family and friends together around the table. The secret lies in slow-cooking the meat until it’s fork-tender, allowing the savory chili sauce to infuse every bite. With straightforward preparation steps, you can create this authentic culinary delight that will impress everyone at your next meal.

Author: Jacqueline
Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 3 hours 30 minutes
Yield: Approximately 6 servings 1x
Category: Main
Method: Slow-cooking
Cuisine: Mexican

Ingredients

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5 ancho peppers
5 guajillo peppers
2–3 chiles de árbol (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
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, divided
3.5 pounds lamb shoulder or substitute beef shank or chuck roast
2 tablespoons fresh parsley, finely chopped

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Instructions

Prepare the chilies: Dry-toast the ancho and guajillo peppers until slightly darkened, then soak them in hot water for 20 minutes.
Cook aromatics: In a pan, heat olive oil; sauté chopped onion, tomatoes, and garlic until softened.
Make the sauce: Blend cooked aromatics with soaked chilies, spices, and beef stock until smooth.
Marinate the meat: Coat cut lamb or beef with the birria sauce; marinate for at least 2 hours or overnight.
Cook the birria: Combine marinated meat with remaining sauce and beef stock in a large pot; cover and simmer for about 3 hours until tender.
Serve: Enjoy as soup or shredded in warm tortillas with consomé on the side.

Nutrition

Serving Size: 1 cup (240g)
Calories: 365
Sugar: 7g
Sodium: 684mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 29g
Cholesterol: 95mg

Find it online: https://timesfoods.com/mexican-birria/