If you have yet to discover the magic of a hearty, richly spiced stew that bursts with bold flavors, then this Mexican Birria Recipe will quickly become your new favorite indulgence. Birria is a traditional Mexican dish famous for its tender, slow-cooked meat soaked in a deeply flavorful chili and spice sauce. What makes this Mexican Birria Recipe stand out is the perfect marriage of smoky dried chiles, aromatic spices, and succulent lamb that melts in your mouth. Whether you serve it as a comforting soup or wrapped in warm tortillas as tacos, this recipe promises an unforgettable culinary experience that transports you straight to the heart of Mexico.
Ingredients You’ll Need
The beauty of this Mexican Birria Recipe lies in its deceptively simple ingredients, each carefully chosen to build layers of authentic flavor, rich color, and tender texture. These essentials combine to create a sauce that is both complex and inviting, while the meat absorbs every bit of that delicious marinade during the slow cooking process.
- 5 ancho peppers (stems and seeds removed): These dried peppers bring a mild, smoky sweetness that forms the backbone of the sauce.
- 5 guajillo peppers (stems and seeds removed): Offering a subtle tartness and vibrant red color, these peppers complement the ancho beautifully.
- 2-3 chiles de arbol (optional, for spicier): For those who love heat, they add a fiery kick without overpowering the dish.
- 1 tablespoon olive oil: Helps soften the aromatics and meld the sauce components together.
- 1 large white onion (chopped): Provides a subtle sweetness and depth as it cooks down with the tomatoes.
- 3 large tomatoes (chopped): Fresh tomatoes balance the dried chiles with natural acidity and juiciness.
- 5 cloves garlic (chopped): Adds pungent warmth and complexity to the flavor profile.
- 1 tablespoon dried Mexican oregano: A must-have seasoning that brings herbal notes distinctive of Mexican cuisine.
- 1 tablespoon sea salt (or to taste): Enhances every flavor and deepens the meatiness.
- 1 teaspoon cinnamon: Introduces a surprising warmth that rounds out the spice blend.
- 1 teaspoon cumin: Brings earthiness that perfectly complements the smoky peppers.
- 1 teaspoon ground ginger: Adds a subtle zing that lifts the richness of the dish.
- 1 teaspoon black pepper: For a touch of sharp, peppery heat.
- ½ cup apple cider vinegar: Its acidity tenderizes the meat and brightens the sauce.
- 2 large roasted tomatoes (chopped): Roasting deepens their flavor to add even more complexity.
- 4 cups beef stock (separated): Acts as the braising liquid that infuses the meat with hearty goodness.
- 3.5 pound lamb shoulder (or beef shank or chuck roast): Choose a cut with enough fat and connective tissue to become incredibly tender during slow cooking.
How to Make Mexican Birria Recipe
Step 1: Toasting the Peppers
Start by heating a large pan over medium heat and add the dried ancho, guajillo, and optional chiles de arbol. Toast them for about 1-2 minutes per side until their skins darken slightly. This process intensifies their smoky aroma and flavor, which is essential for an authentic birria sauce.
Step 2: Soften the Peppers
Once toasted, transfer the peppers to a large bowl and cover them with hot water. Let them steep for at least 20 minutes or until they’re plump and soft enough to blend smoothly. Don’t throw away the soaking water; it holds flavor you’ll want to use later.
Step 3: Cooking the Base
In the same pan, warm the olive oil over medium heat. Add the chopped white onion and fresh tomatoes and let them cook for about 5 minutes so the vegetables soften and release their natural sugars, forming the base of your sauce.
Step 4: Add the Garlic
Stir in the chopped garlic and cook for an additional minute to release its fragrant oils. Mixing the garlic in now ensures it’s perfectly mellowed by the time the sauce is finished.
Step 5: Making the Sauce
Transfer the cooked onion, tomatoes, and garlic to a food processor. Add the softened peppers, but keep some of the soaking liquid aside. Then add the dried Mexican oregano, salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Blend everything on high speed until the sauce is smooth and thick—feel free to strain it for extra silkiness, but the texture is part of the charm!
Step 6: Marinate the Meat
Cut your lamb shoulder or chosen beef into large chunks and place them in a bowl. Pour the birria sauce over the meat and massage it well, ensuring every piece is generously coated. Cover tightly and refrigerate for at least 2 hours, though overnight marination yields the most depth of flavor.
Step 7: Slow Cooking
When you’re ready to cook, place the marinated meat along with the chopped roasted tomatoes and the remaining 3 cups of beef broth into a large pot. Cover and simmer on medium heat for about 3 hours until the meat is tender enough to shred easily with a fork. If you prefer a brothier birria, add more beef stock or some reserved pepper soaking liquid as needed.
How to Serve Mexican Birria Recipe
Garnishes
The perfect birria experience comes alive with fresh and vibrant garnishes. Chopped white onions, freshly chopped cilantro, and a squeeze of lime juice brighten every bite. You can also add thinly sliced radishes or a drizzle of crema for balance and texture contrast. These simple toppings add that fresh punch that complements the complex richness of the birria.
Side Dishes
This Mexican Birria Recipe pairs beautifully with warm corn tortillas, which you can use to make tacos filled with the tender shredded meat. Serve alongside pickled jalapeños or a simple cabbage slaw for a delightful crunch. Rice and refried beans also make classic sides that round out the meal with comforting familiarity.
Creative Ways to Present
Beyond tacos, try serving birria as a stew in a rustic bowl, ladling the fragrant consome broth over the shredded meat. You can even make birria quesadillas by melting cheese inside tortillas filled with birria, then dipping them in the consome for a delicious twist. The versatility of this Mexican Birria Recipe means you can enjoy it in countless ways, each as satisfying as the last.
Make Ahead and Storage
Storing Leftovers
Leftover birria keeps exceptionally well in the refrigerator for up to 4 days. Store both the meat and broth in airtight containers to maintain the flavors and moisture. The rich sauce only deepens as it rests, making leftovers a tasty second meal.
Freezing
If you want to keep birria longer, it freezes beautifully. Portion the meat and consome into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating to preserve texture and flavor.
Reheating
To reheat, gently warm the birria in a pot over low heat, adding a splash of beef stock or water if it seems too thick. Stir occasionally until heated through, taking care not to overcook the meat. Reheated birria tastes just as incredible and makes a cozy meal any day of the week.
FAQs
What type of meat is best for birria?
Lamb shoulder is traditional and offers great flavor and tenderness, but beef shank or chuck roast also work beautifully because of their marbling and connective tissue that break down during slow cooking.
Can I make birria without dried peppers?
The dried peppers are essential for the authentic taste and color of birria. However, if you cannot find them, you can experiment with fresh chilies, but the flavor will be different and less smoky. Sourcing ancho and guajillo peppers is highly recommended.
Is birria spicy?
Birria has a mild to medium heat level depending on how many chiles de arbol you include. You can adjust the spice by adding or omitting these fiery peppers based on your tolerance.
Can I use a slow cooker or Instant Pot for this Mexican Birria Recipe?
Absolutely! After marinating, transfer everything to a slow cooker on low for 6-8 hours or use the pressure cooker function in an Instant Pot for about an hour. Both methods produce tender, delicious results with less hands-on time.
What is consome, and how do I serve it?
Consome is the rich, flavorful broth left over from cooking the birria. It’s typically served alongside the meat as a dipping sauce or as a soup. Sipping or dunking your birria tacos in consome elevates the dish’s experience.
Final Thoughts
Making this Mexican Birria Recipe from scratch is a rewarding experience that fills your kitchen with intoxicating aromas and your table with unforgettable flavors. Whether you serve it as a soulful stew or wrap it into crispy tacos, birria is more than a dish—it’s a celebration of Mexican culinary heritage. Take your time with the marinating and slow cooking, and you’ll discover a meal worth sharing again and again with friends and family.
Print
Mexican Birria Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This authentic Mexican Birria recipe features tender, slow-simmered lamb shoulder in a rich, smoky chili sauce made from ancho, guajillo, and optional chiles de arbol peppers. This flavorful dish can be served as a hearty soup or shredded for birria tacos with a delicious consommé on the side, perfect for a festive meal that blends deep spice and tender meat.
Ingredients
Chili Paste
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2–3 chiles de arbol (optional, for spicier)
- 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
- 1 cup beef stock (for processing)
Meat and Broth
- 2 large roasted tomatoes (chopped)
- 3.5 pound lamb shoulder (or beef shank or chuck roast)
- 3 cups beef stock (for simmering)
Instructions
- Toast Peppers: Heat a large pan over medium heat and dry toast the ancho, guajillo, and optional chiles de arbol for 1-2 minutes per side, until the skins darken and become fragrant.
- Soften Peppers: Remove toasted peppers from heat and place them in a large bowl. Cover with hot water and steep for 20 minutes, or until softened.
- Heat Pan: While peppers are soaking, heat the olive oil in the same pan over medium heat.
- Sauté Onion and Tomatoes: Add chopped onion and tomatoes to the pan and cook for about 5 minutes until softened.
- Add Garlic: Add chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Process Sauce Ingredients: Transfer the cooked onion, tomatoes, and garlic to a food processor. Remove softened chilies from soaking liquid and add them to the processor as well, reserving the soaking liquid for later use.
- Blend Until Smooth: Add dried oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the food processor. Blend until the mixture is smooth and fairly thick. Optionally strain for a smoother sauce.
- Prepare Meat: Cut the lamb shoulder (or chosen beef cut) into large chunks and place into a large bowl.
- Marinate Meat: Pour the birria sauce over the meat chunks and rub it in to coat thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight for best flavor.
- Simmer Birria: When ready to cook, place the marinated meat along with all marinade sauce, chopped roasted tomatoes, and the remaining 3 cups of beef stock into a large pot. Cover and cook over medium heat for approximately 3 hours, or until the meat becomes fork-tender and easy to shred. Add reserved soaking liquid or additional beef stock if the birria needs more broth.
- Serve: Serve the cooked birria hot either as a soup in bowls with broth or shred the meat and serve on warm tortillas as birria tacos, accompanied by the consommé (broth) on the side for dipping.
Notes
- For spicier birria, increase the amount of chiles de arbol or do not remove their seeds.
- You can strain the chili sauce for a smoother consistency if desired.
- Marinating overnight improves the flavor depth significantly.
- Adjust the seasoning and salt to taste before cooking, especially if using beef stock with sodium.
- If broth reduces too much during simmering, add reserved soaking liquid or additional beef stock to maintain desired broth consistency.
- Substitute lamb shoulder with beef shank or chuck roast as preferred.
