Servings: 6 | Prep: 10 mins | Cook time: 3 hours 30 mins
Nutritional information: (average serve)
- Calories: 287
- Protein: 23g
- Carbs: 5g
- Fat total: 18g
Ingredients:
5 ancho peppers stems and seeds removed
5 guajillo peppers stems and seeds removed
2-3 chiles de arbol optional, for spicier
1 tablespoon olive oil
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 tablespoon 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
1.5 kg lamb shoulder or you can use beef shank or chuck roast
Method
Step 1
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
Step 2
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook another 1 minute, stirring.
Step 3
Add the cooked onion, tomatoes and garlic to a food processor.
Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce.
Step 4
Cut the lamb (or beef) into large chunks and add to a large bowl.
Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
Step 5
When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
Step 6
Serve the braised birria into bowls as a soup, or shred the meat and serve it up with a delicious salad, with the reserved liquid consumed from the pot as a side soup/broth.