Description
Nestled deep in the heart of Mexican culinary tradition lies birria, a sumptuous stew that brings together the rich flavors of lamb, goat, or beef slowly simmered in a robust chili sauce. This iconic dish, hailing from Jalisco, is a testament to the beauty of Mexican cuisine, where every ingredient plays a pivotal role in crafting a dish that’s as heartwarming as it is delectable.
Ingredients
5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2 to 3 chiles de arbol (optional, for extra heat)
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
2 large roasted tomatoes, chopped
4 cups beef stock, separated
3 and 1/2 pound lamb shoulder (alternatively, beef shank or chuck roast can be used)
Instructions
Heat a large pan to medium heat and toast the dried peppers 1-2 minutes per side until skins darken. Remove and steep in hot water for 20 minutes.
In the same pan, sauté onion and fresh tomatoes in olive oil for 5 minutes. Add garlic and cook for another minute.
Transfer cooked vegetables and softened chilies (reserve soaking liquid) to a food processor. Add seasonings, vinegar, and 1 cup beef stock. Process until smooth.
Cut meat into large chunks, rub in the birria sauce, and marinate for at least 2 hours in the refrigerator.
Cook marinated meat with roasted tomatoes and remaining beef stock in a covered pot at medium heat for 3 hours.
Serve as a stew or shred for birria tacos, using the liquid consome as a side soup.
- Prep Time: 10 minutes
- Marinating Time: 2 hours
- Cook Time: 3 hours 30 minutes
Nutrition
- Calories: 314