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
Scale
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.
