Ingredients
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2–3 chiles de árbol (optional, for added spice)
- 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
- 2 large roasted tomatoes, chopped
- 4 cups beef stock (separated)
- 3.5 pounds lamb shoulder (or beef)
Instructions
- Toast the Peppers: Heat a large pan over medium heat. Add the dried ancho and guajillo peppers and toast them for 1-2 minutes per side, until the skins darken and become aromatic.
- Rehydrate the Peppers: Remove the toasted peppers from the heat and transfer them to a large bowl. Cover with hot water and steep for about 20 minutes, or until softened.
- Cook the Vegetables: In the same pan, heat the olive oil over medium heat. Add the chopped onion and tomatoes, cooking for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
- Blend the Sauce: In a food processor, combine the cooked onion, tomatoes, and garlic with the softened chilies (reserving the soaking liquid). Add the dried seasonings, apple cider vinegar, and 1 cup of beef stock. Process until smooth. For a smoother sauce, consider straining the mixture through a fine sieve.
- Marinate the Meat: Cut the lamb shoulder (or beef) into large chunks and place them in a large bowl. Pour the birria sauce over the meat, rubbing it in to coat evenly. Cover and marinate in the refrigerator for a minimum of 2 hours, but overnight is preferred for maximum flavor.
- Cook the Birria: When ready to cook, add the marinated meat along with the chopped roasted tomatoes and the remaining 3 cups of beef stock to a large pot. Cover and cook over medium heat for about 3 hours, or until the meat is fork-tender and easily shreds.
- Serve: Serve the braised birria in bowls as a savory soup, or shred the meat and serve it in warm tortillas as birria tacos. Don’t forget to reserve the liquid consome from the pot for dipping or as a flavorful broth on the side.
Notes
- For a smoother sauce, you can strain the pepper puree through a fine sieve.
- This recipe can also be adapted for a slow cooker or Instant Pot for convenience.
Enjoy this festive Mexican Birria, a delicious dish that will bring warmth and flavor to your holiday celebrations!