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Mexican Birria Recipe

Mexican Birria Recipe
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★★★★★

5.2 from 6 reviews

This authentic Mexican Birria recipe offers a rich, flavorful stew traditionally made with tender lamb or beef slow-cooked in a luscious blend of dried chilies, tomatoes, and spices. Perfect as a hearty soup or served in tacos, this dish brings the vibrant tastes of Mexico to your kitchen with a deep, smoky, and mildly spicy profile.

Ingredients

Scale

Dried Chilies

  • 5 ancho peppers
  • 5 guajillo peppers
  • 2–3 chiles de árbol (optional)

Vegetables & Aromatics

  • 1 large white onion
  • 3 large tomatoes
  • 5 cloves garlic

Meats & Liquids

  • 3.5 pounds lamb shoulder (or beef shank/chuck roast)
  • 4 cups beef stock
  • 1 tablespoon apple cider vinegar

Seasonings

  • 1 tablespoon olive oil
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon sea salt (or to taste)

Instructions

  1. Toast and Soften Chilies: Dry-toast ancho, guajillo, and optional chiles de árbol in a pan over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and soak in hot water for 20 minutes until softened.
  2. Sauté Vegetables: In the same pan, heat olive oil and sauté chopped white onion and tomatoes for about 5 minutes until softened. Add garlic and cook for an additional minute to release the flavors.
  3. Blend Sauce: Combine the sautéed vegetables, softened chilies (discard soaking water), dried Mexican oregano, sea salt, apple cider vinegar, and beef stock in a blender. Blend until the mixture is completely smooth to form the birria marinade.
  4. Marinate Meat: Cut the lamb shoulder or chosen beef into large chunks. Place in a bowl and pour the birria sauce over the meat, making sure it is well coated. Marinate for at least 2 hours, preferably overnight, in the refrigerator to develop deep flavors.
  5. Cook Birria: Transfer the marinated meat and marinade into a heavy pot or Dutch oven. Add remaining beef stock and roasted whole tomatoes. Simmer over medium heat for about 3 hours or until the meat is fork-tender and falling apart.
  6. Serve: Serve birria as a stew or shred the meat for tacos. Garnish with chopped onions, cilantro, lime wedges, and your preferred toppings. Enjoy with consommé broth on the side for dipping.

Notes

  • For a spicier birria, increase the number of chiles de árbol or add additional chili peppers.
  • Use lamb shoulder for a traditional flavor, or beef chuck if preferred.
  • For best results, marinate overnight to allow flavors to fully develop.
  • Leftover birria can be refrigerated and reheated; the flavors often improve after resting.
  • Serve with warm corn tortillas, lime wedges, and fresh cilantro for authentic tacos.

Nutrition

Keywords: Mexican Birria, Lamb Birria, Birria Tacos, Mexican Stew, Slow Cooked Meat, Ancho Chile, Guajillo Chile

Find it online: https://cookwithruby.com/mexican-birria-recipe/