Description
Spicy Mexican birria brings tender, slow-cooked beef to life with rich chili-based sauce and complex layers of flavor. Succulent meat melts in your mouth, inviting you to savor authentic regional cuisine with each delicious, hearty bite.
Ingredients
Scale
Main Proteins:
- 3.5 pounds lamb shoulder (or beef shank or chuck roast)
Chili Peppers:
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2 to 3 chiles de arbol (optional for more heat)
Herbs, Spices, and Additional Ingredients:
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
- 2 large roasted tomatoes, chopped
- 0.5 cup (½ cup) apple cider vinegar
- 4 cups beef stock
Instructions
- Carefully toast dried Mexican guajillo and ancho chili peppers in a dry, hot skillet for 30-45 seconds on each side, watching closely to prevent burning. The peppers should become fragrant and slightly darkened.
- Transfer toasted peppers to a heat-resistant bowl and cover with boiling water. Allow peppers to rehydrate and soften for 20-25 minutes, ensuring they become pliable.
- In the same skillet, sauté diced white onions and ripe Roma tomatoes in extra virgin olive oil over medium heat. Cook for 4-5 minutes until onions become translucent and tomatoes begin to break down.
- Add minced garlic cloves to the vegetable mixture and cook for an additional 45-60 seconds, releasing their aromatic oils without burning.
- Drain the rehydrated peppers, reserving of the soaking liquid. Transfer peppers, sautéed vegetables, ground cumin, dried oregano, apple cider vinegar, and of beef broth to a high-powered blender.
- Blend the mixture on high speed for 2-3 minutes until achieving a completely smooth, rust-colored sauce. Strain through a fine-mesh sieve to remove any remaining pepper skin fragments.
- Cut beef chuck roast into large, 2-inch chunks, trimming excess fat. Place meat in a non-reactive container and pour the blended birria sauce over the meat, ensuring complete coverage.
- Marinate the meat in the refrigerator for 4-6 hours, allowing the flavors to penetrate deeply. For maximum flavor, marinate overnight.
- Transfer marinated meat to a heavy-bottomed Dutch oven or slow cooker. Add remaining beef broth and additional roasted tomatoes. Cover and cook on low heat for 3-4 hours until meat becomes incredibly tender and easily shreds.
- Once cooked, carefully remove meat and shred using two forks. Strain the remaining cooking liquid to create a rich, flavorful consommé for serving.
- Serve the tender birria meat in warm corn tortillas as tacos, accompanied by the strained consommé as a dipping sauce. Garnish with fresh chopped cilantro, diced white onions, and lime wedges.
Notes
- Elevate your kitchen skills with this authentic Mexican classic that transforms simple ingredients into a mind-blowing feast.
- Pepper toasting creates deep, smoky flavors that infuse every bite with traditional culinary magic.
- Marinating meat allows complex spices to penetrate deeply, tenderizing protein and building rich, layered taste profiles.
- Slow-cooking technique ensures melt-in-your-mouth texture, breaking down tough muscle fibers into succulent, fork-tender morsels.
- Versatile dish works perfectly as hearty stew or crowd-pleasing taco filling, making it ideal for family gatherings and weekend celebrations.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg