Mexican birria is an iconic dish rooted in the culinary traditions of Jalisco, Mexico. Known for its tender meat and bold, smoky flavors, birria can be enjoyed as a comforting soup or as a taco filling, making it versatile and universally loved. Whether served with warm tortillas or a flavorful consomé, this dish delivers a rich taste experience.
Why You’ll Love This Recipe
- Combines authentic Mexican flavors with a slow-cooked, tender meat texture.
- Offers versatility—serve as a stew, taco, or both.
- Perfect for special occasions, family meals, or satisfying cravings for comfort food.
- A hands-on recipe that delivers restaurant-quality results.
Preparation Phase
Before starting, it’s essential to prepare the tools and ingredients to ensure a smooth cooking process.
Essential Tools and Equipment
- Large pan for toasting chilies and cooking aromatics.
- Blender or food processor for blending the chili sauce.
- Fine sieve (optional) for a smoother sauce.
- Large bowl for marinating the meat.
- Large pot or Dutch oven for cooking the birria.
Preparation Tips
- Choose high-quality meat (lamb, goat, or beef) for the best flavor and tenderness.
- Marinate overnight for deeper, more developed flavors.
- Use fresh, dried chilies for a bold, authentic taste.
Ingredients
Chilies and Base:
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2-3 chiles de árbol (optional for heat)
Aromatics:
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
Seasonings:
- 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
Additional Ingredients:
- 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)
Step-by-Step Directions
1. Prepare the Chilies:
- Heat a pan over medium heat and dry-toast the ancho, guajillo, and optional chiles de árbol for 1-2 minutes per side until their skins slightly darken.
- Transfer the chilies to a bowl, cover with hot water, and let steep for 20 minutes until softened.
2. Cook the Aromatics:
- In the same pan, heat olive oil over medium heat.
- Sauté the chopped onion and tomatoes for about 5 minutes until softened.
- Add the garlic and cook for 1 minute, stirring frequently.
3. Make the Sauce:
- Combine the softened chilies (with some reserved soaking liquid), cooked onion, tomatoes, garlic, seasonings, apple cider vinegar, and 1 cup of beef stock in a blender.
- Blend until smooth, and strain through a sieve if desired for a refined texture.
4. Marinate the Meat:
- Cut the meat into large chunks and place in a bowl.
- Pour the chili sauce over the meat, ensuring it’s evenly coated.
- Cover and marinate in the refrigerator for at least 2 hours or overnight.
5. Cook the Birria:
- In a large pot or Dutch oven, add the marinated meat and sauce.
- Add roasted tomatoes and the remaining 3 cups of beef stock.
- Cover and cook over medium heat for about 3 hours until the meat is tender and easy to shred. Add reserved chili soaking liquid if needed for a soupier consistency.
6. Serve:
For tacos: Shred the meat and serve on warm tortillas, accompanied by the consomé for dipping.
For soup: Serve the meat in bowls with the consomé.
Serving Suggestions
- Top with fresh onions, cilantro, and a squeeze of lime for added brightness.
- Pair with corn tortillas for a more traditional experience.
- Serve the consomé in a separate bowl for dipping or sipping.
Common Mistakes to Avoid
- Skipping the marination step: This compromises the depth of flavor.
- Overcooking the chilies: Leads to bitterness in the sauce.
- Not blending the sauce well: Results in a grainy texture.
- Using low-quality stock: Impacts the dish’s richness.
Side Dish Recommendations
- Mexican Rice: Adds a hearty complement to the meal.
- Refried Beans: Creamy and flavorful, pairs beautifully.
- Guacamole: Adds a fresh, creamy element.
- Elote (Mexican Street Corn): Sweet and tangy, a crowd-pleaser.
- Pico de Gallo: Adds brightness and crunch.
- Pickled Red Onions: A tangy contrast to the smoky stew.
- Queso Fundido: A cheesy, indulgent side.
- Fresh Salad with Lime Vinaigrette: Balances the richness of the birria.
Recipe Tips
- Straining the sauce creates a smoother, restaurant-quality texture.
- Adjust the spice level by adding or reducing chiles de árbol.
- For tacos, toast the tortillas for added flavor and sturdiness.
Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months in portion-sized containers.
- Reheating: Warm on the stovetop over low heat, adding a splash of stock if needed.
FAQs
Q: Can I use a different type of meat?
Yes, beef shank, chuck roast, or even goat are great substitutes for lamb.
Q: How spicy is this dish?
The spiciness is mild but can be adjusted by adding more or fewer chiles de árbol.
Q: Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or until the meat is tender.
Q: What’s the best way to serve birria tacos?
Crisp the tortillas on a griddle, fill with shredded meat, and dip in consomé for an unforgettable experience.
Conclusion
This authentic Mexican birria recipe captures the soul of traditional cuisine. Whether you’re crafting tacos or enjoying a hearty stew, its bold flavors are sure to impress. Gather your ingredients, take your time, and savor the rich, smoky taste of this classic dish.
Mexican Birria Recipe
Authentic birria is a traditional meat stew from the Mexican state of Jalisco, made with lamb, goat, or beef cooked low and slow in a flavorful chili sauce. Perfect for enjoying as a soup or in tacos, birria is a rich and hearty dish with deep, smoky flavors.
Servings 6
Ingredients
- 5 ancho peppers stems and seeds removed
- 5 guajillo peppers stems and seeds removed
- 2-3 chiles de árbol 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 divided
- 3.5 pounds lamb shoulder or substitute beef shank or chuck roast
Instructions
Prepare the Chilies
-
Heat a large pan to medium heat and dry-toast the ancho, guajillo, and optional chiles de árbol for 1-2 minutes per side, until the skins darken slightly. Remove from heat and place them in a large bowl. Cover the chilies with hot water and let them steep for 20 minutes, or until softened.
Cook the Aromatics
-
In the same pan, heat olive oil over medium heat. Add the chopped onion and tomatoes, cooking for 5 minutes until softened. Add the garlic and cook for 1 more minute, stirring frequently.
Make the Sauce
-
Transfer the cooked onion, tomatoes, and garlic to a food processor. Add the softened chilies (reserve their soaking liquid), the seasonings (oregano, salt, cinnamon, cumin, ginger, and black pepper), apple cider vinegar, and 1 cup of beef stock. Blend until smooth. For a smoother sauce, strain it through a fine sieve to remove any remaining bits.
Marinate the Meat
-
Cut the lamb (or beef) into large chunks and place them in a large bowl. Pour the prepared birria sauce over the meat, rubbing it in to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for better flavor.
Cook the Birria
-
Add the marinated meat, including all of the sauce, to a large pot. Add the roasted tomatoes and the remaining 3 cups of beef stock. Cover the pot and cook over medium heat for 3 hours, or until the meat is fork-tender and easy to shred. If needed, add more beef stock or some of the reserved chili soaking liquid to achieve a soupier consistency.
Serve
-
For soup: Serve the braised birria in bowls with the rich consomé (broth).
-
For tacos: Shred the meat and serve on warm tortillas with consomé on the side for dipping.
Notes
For a smoother sauce, strain it through a fine sieve to remove any lingering bits. This can also help reduce the slight bitterness from chili skins.
Birria can be enjoyed as a hearty soup or transformed into flavorful tacos.
Birria can be enjoyed as a hearty soup or transformed into flavorful tacos.
