Authentic Mexican Birria Recipe
Step-by-step instructions
- Heat a large pan over medium heat. Dry toast the ancho and guajillo peppers for 1-2 minutes on each side until their skins darken.
- Remove the toasted peppers from the heat and place them in a large bowl. Cover them with hot water and steep for 20 minutes, until softened.
- In the same pan, add olive oil over medium heat. Add the chopped onion and tomatoes, cooking for about 5 minutes until softened.
- Stir in the chopped garlic and cook for another minute, mixing frequently to avoid burning.
- Transfer the sautéed onion, tomatoes, and garlic to a food processor. Add the softened chilies (keeping some soaking liquid aside), oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process the mixture until smooth and thick, straining if you prefer a smoother sauce.
- Cut the lamb (or beef) into large chunks and place them in a large bowl. Pour the rich birria sauce over the meat, rubbing it in thoroughly. Cover and refrigerate for at least 2 hours; overnight is ideal for deeper flavor.
- When you’re ready to cook, place the marinated meat, chopped roasted tomatoes, and remaining 3 cups of beef broth into a large pot. Cover and cook over medium heat for about 3 hours or until the meat is fork-tender and easily shreddable. You can add extra beef stock or reserved chili soaking liquid for a soupier consomé.
- Serve the cooked birria either as a rich soup in bowls or shred the meat and fill tortillas for delicious birria tacos. Serve with the flavorful consomé broth on the side for dipping.
Best ways to enjoy it
Birria is a dish incredibly versatile in how it can be served. Enjoy your birria as a hearty soup, accompanied by warm tortillas for those classic tacos. Top with diced onions, cilantro, and a squeeze of lime for a zesty kick. You might also consider pairing it with side dishes like Mexican rice or refried beans to create a full feast. Don’t shy away from offering a side of pickled onions for that extra burst of flavor!
Storage and reheating tips
To keep your leftover birria fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to extend its shelf life, birria freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, just thaw it in the fridge overnight and reheat slowly on the stove, adding a splash of beef stock or water to regain its rich consistency.
Helpful cooking tips
- For an extra depth of flavor, consider roasting your tomatoes before adding them to the sauce.
- If you’re short on time, you can opt for a pressure cooker to dramatically reduce cooking time while keeping the meat tender and flavorful.
- Taste the birria sauce before marinating your meat; adjust the seasoning to your liking, as this will enhance the final dish.
Creative twists
Feel free to personalize your birria by experimenting with different meats and spices. Try using pork for a different flavor profile, or add a hint of chipotle for a smoky kick. Have fun with toppings, like avocado slices, crumbled queso fresco, or even some crunchy cabbage for extra texture. Each variation will give you a new take on this beloved classic.
FAQs
Can I use other meats besides lamb?
Absolutely! Beef shank or a chuck roast are excellent substitutes, and each brings its unique flavor to the dish.
How long do leftovers last?
Leftover birria can be stored in the fridge for up to 3 days and can be frozen for up to 3 months.
What can I serve with birria?
Birria is traditionally served with warm tortillas, but you could also serve it with rice, beans, or pickled vegetables to complement the flavors.
Is it spicy?
The level of heat can be adjusted based on your preference. The chiles de arbol are optional, so feel free to leave them out if you prefer a milder dish!
Birria
Ingredients
Method
- Heat a large pan over medium heat. Dry toast the ancho and guajillo peppers for 1-2 minutes on each side until their skins darken.
- Remove the toasted peppers and place them in a large bowl. Cover with hot water and steep for 20 minutes, until softened.
- In the same pan, add olive oil over medium heat. Add chopped onion and tomatoes, cooking for about 5 minutes until softened.
- Stir in chopped garlic and cook for another minute, mixing frequently to avoid burning.
- Transfer the sautéed onion, tomatoes, and garlic to a food processor. Add the softened chilies (keeping some soaking liquid aside), oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth and thick.
- Cut the lamb (or beef) into large chunks and place them in a large bowl. Pour the birria sauce over the meat, rubbing it in thoroughly. Cover and refrigerate for at least 2 hours; overnight is ideal.
- When ready to cook, place marinated meat, chopped roasted tomatoes, and remaining 3 cups of beef stock into a large pot. Cover and cook over medium heat for about 3 hours or until the meat is fork-tender.
- Serve birria as a rich soup in bowls or shred the meat for birria tacos, served with consomé broth on the side.
