Birria
Experience the mouthwatering flavors of birria, a traditional Mexican dish made with tender lamb, goat, or beef, slow-cooked in a rich, spicy sauce. Perfect for any occasion, it delights with its versatile serving options and comforting depth.
Ingredients
Meat
- 2 lbs lamb, goat, or beef Choose one or a blend of meats.
Dried Peppers
- 6 pieces dried guajillo peppers Toast for enhanced flavor.
- 4 pieces dried ancho peppers Toast for enhanced flavor.
Aromatics
- 1 medium onion, chopped
- 4 cloves garlic
Liquids
- 2 cups beef broth Can substitute with chicken broth.
Spices
- 1 tablespoon cumin
- 1 tablespoon oregano
- to taste none Salt and pepper
For Serving
- to taste none Corn tortillas For wrapping the birria.
- to taste none Chopped cilantro For garnish.
- to taste none Chopped onions For garnish.
Instructions
Preparation
- Toast the dried guajillo and ancho peppers in a dry skillet over medium heat for 2-3 minutes until fragrant. Shuffle occasionally to prevent burning. Remove from skillet and let cool.
- Once cooled, remove the stems and seeds from the peppers. Blend the peppers with the chopped onion, garlic, beef broth, cumin, oregano, salt, and pepper until smooth.
Cooking
- In a large pot, add the meat of your choice and pour the blended chili sauce over it, ensuring the meat is well-coated.
- Cover the pot and cook on low heat for 3-4 hours, stirring occasionally, until the meat is fork-tender.
Serving
- Shred the cooked meat using two forks. Serve in bowls with broth or as a filling in warm corn tortillas, garnished with cilantro and onions.
Notes
Birria can be adapted with various flavors and substitutions. Excellent for meal prep, it also freezes well. Serve with side dishes like Mexican rice or beans.