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Mexican Birria Recipe

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Mexican Birria is a classic slow-braised stew from Jalisco, highlighted by juicy lamb or beef gently cooked in a rich, aromatic broth of dried chilies and spices. This dish is known for its deep, savory flavor, fork-tender meat, and versatility—serve it as a hearty stew or as the ultimate filling for crispy tacos with a side of flavorful consomé.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Sauce
  • 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
  • 1/2 cup apple cider vinegar
  • 1 cup beef stock divided from the 4 cups total
For the Stew
  • 2 large roasted tomatoes chopped
  • 3 cups beef stock remaining from the 4 cups total
  • 3.5 pounds lamb shoulder or beef shank or chuck roast

Equipment

  • Large pan
  • Large bowl
  • Food processor
  • Dutch oven or large pot
  • Cutting board

Method
 

  1. Place a large pan over medium heat and add the dried ancho, guajillo, and optional chiles de arbol. Toast them for 1 to 2 minutes per side, turning occasionally, until their skins deepen in color.
  2. Transfer the toasted chilies to a large bowl and cover with hot water. Allow them to soak for about 20 minutes until they have softened.
  3. While chilies are soaking, use the same pan and heat the olive oil over medium heat. Add the chopped onion and tomatoes, and cook for about 5 minutes until soft.
  4. Stir in the chopped garlic and cook for 1 minute, mixing well.
  5. Move the softened onion, tomatoes, and garlic mixture to a food processor.
  6. Drain the soaked chilies (reserving the soaking water), and add them to the food processor with the cooked vegetables.
  7. Add the Mexican oregano, salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to the food processor. Blend until the mixture is completely smooth.
  8. Cut the meat into large chunks and place it in a large bowl. Pour the chili sauce over the meat and rub it in thoroughly to coat. Cover the bowl and let the meat marinate in the refrigerator for at least 2 hours, preferably overnight.
  9. If desired, sear the marinated meat in a hot pan with a little oil, browning it on all sides for extra flavor before braising.
  10. Transfer the meat along with all the marinade, the chopped roasted tomatoes, and the remaining 3 cups of beef stock to a large pot or Dutch oven.
  11. Cover the pot and cook over medium heat for about 3 hours, or until the meat is tender and can be easily shredded with a fork.
  12. Remove the meat from the pot, shred it thoroughly, and return it to the consomé. Let it simmer briefly before serving.

Nutrition

Calories: 485kcal

Notes

Birria can be made ahead for deeper flavor; simply prepare a day early, let cool, and refrigerate before reheating gently on the stove. For milder birria, skip the chiles de arbol or remove all chili seeds. If Mexican oregano is unavailable, use half the amount of Mediterranean oregano plus a pinch of marjoram. Birria freezes well—store cooled leftovers in freezer containers for up to 3 months. Serve birria as a stew with onion, cilantro, and lime, or as tacos using the consomé for dipping. Leftovers keep in the fridge, covered, for four days. Skim fat from the top if desired before reheating.

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