Authentic Mexican Birria
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 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 shank or chuck roast)
Directions
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan for 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 for 20 minutes, or until softened.
While the peppers are re-hydrating, 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 for another minute, stirring.
Add the cooked onion, tomatoes, and garlic to a food processor.
Remove the softened chilies and add them to the food processor, reserving the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup of beef stock. Process until smooth. The sauce should be fairly thick. Strain for a smoother sauce if desired.
Cut the lamb (or beef) into large chunks and add to a large bowl.
Pour the sauce over the meat and rub it in. Cover and marinate the meat in the refrigerator for at least 2 hours. Overnight is better.
When ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes, and the remaining 3 cups of 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.
Serve the braised birria in bowls as a soup, or shred the meat and serve it on tortillas as birria tacos, with the reserved liquid consumed from the pot as a side soup/broth.
