Description
Savory Mexican birria blends rich, tender beef with a complex chili marinade that sings of authentic culinary heritage. Slow-cooked and served with warm tortillas, this dish invites you to savor the deep, memorable flavors of regional Mexican cooking.
Ingredients
Scale
Meat:
- 3.5 pounds lamb shoulder
Dried Chilies:
- 5 ancho peppers, stems and seeds removed
- 5 guajillo peppers, stems and seeds removed
- 2 to 3 chiles de arbol (optional)
Aromatics and Spices:
- 1 large white onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon dried Mexican oregano
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 tablespoon sea salt
Vegetables:
- 3 large tomatoes, chopped
- 2 large roasted tomatoes, chopped
Liquids and Oils:
- 1 tablespoon olive oil
- 1/2 cup apple cider vinegar
- 4 cups beef stock
Instructions
- Toast dried peppers in a medium-heat pan for 1-2 minutes per side until skins darken, creating a rich, smoky aroma.
- Submerge toasted peppers in hot water for 20 minutes to rehydrate and soften, developing deep flavor complexity.
- Sauté onions and fresh tomatoes in olive oil for 5 minutes, then add garlic and cook for an additional minute to release aromatic oils.
- Blend softened chilies, cooked vegetables, seasonings, vinegar, and beef stock in a food processor until achieving a smooth, vibrant sauce.
- Cut meat into large chunks and thoroughly coat with the prepared birria sauce, ensuring complete coverage for maximum flavor absorption.
- Refrigerate marinated meat for a minimum of 2 hours, allowing seasonings to penetrate deeply and tenderize the protein.
- Transfer marinated meat to a covered pot with roasted tomatoes and remaining beef stock, cooking at medium heat for approximately 3 hours until meat becomes fork-tender.
- Once cooked, shred meat or serve as a traditional stew, accompanying with the rich consome liquid as a complementary side soup.
- Optional: Serve with warm tortillas, fresh cilantro, and diced onions for an authentic Mexican dining experience.
Notes
- Toasting dried peppers intensifies their flavor and removes any potential bitterness, creating a deeper, more complex taste profile.
- Reserve the chili soaking liquid as a secret weapon for adding extra depth to your sauce or adjusting consistency if needed.
- Marinating meat for longer than 2 hours allows deeper flavor penetration, with optimal results achieved between 4-8 hours in the refrigerator.
- Consider using a pressure cooker to reduce cooking time by half while maintaining the same tender meat texture and rich flavor.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg