Mexican Birria Jalisco Stew (Print-Friendly Version)
Rich birria with tender lamb, bold chiles, and savory broth—a true taste of Jalisco’s culinary heritage.
# Ingredients:
→ Main Ingredients
01 -
5 ancho peppers, stems and seeds removed
02 -
5 guajillo peppers, stems and seeds removed
03 -
2-3 chiles de arbol, optional, for added heat
04 -
1 tablespoon olive oil
05 -
1 large white onion, chopped
06 -
3 large tomatoes, chopped
07 -
5 cloves garlic, chopped
08 -
1 tablespoon dried Mexican oregano
09 -
1 tablespoon sea salt, or to taste
10 -
1 teaspoon cinnamon
11 -
1 teaspoon cumin
12 -
1 teaspoon ground ginger
13 -
1 teaspoon black pepper
14 -
½ cup apple cider vinegar
15 -
2 large roasted tomatoes, chopped
16 -
4 cups beef stock, divided
17 -
3.5 pounds lamb shoulder
# Steps:
01 -
Toast the dried peppers in a large pan over medium heat until their skins darken, about 1-2 minutes per side. Remove from heat and place them in a bowl. Cover the peppers with hot water and let them steep for 20 minutes until softened.
02 -
While the peppers rehydrate, heat olive oil in the same pan over medium heat. Add chopped onion and tomatoes, cooking for 5 minutes until softened. Stir in garlic and cook for an additional minute.
03 -
Transfer the cooked onion, tomatoes, and garlic to a food processor. Remove the rehydrated peppers from the water (reserve the soaking liquid) and add them to the processor along with dried oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process the ingredients until smooth.
04 -
Cut the lamb shoulder into large chunks and place them in a large bowl. Pour the birria sauce over the meat, ensuring it’s fully coated. Cover and refrigerate for a minimum of 2 hours, ideally overnight, to marinate.
05 -
Transfer the marinated meat and sauce to a large pot. Add chopped roasted tomatoes and the remaining 3 cups of beef stock. Cover and cook over medium heat for approximately 3 hours, or until the meat is fork-tender and easily shreds.
06 -
Serve the braised birria in bowls as a comforting soup or shred the meat and enjoy it wrapped in tortillas as birria tacos. Accompany your meal with the reserved liquid consomé from the pot for an extra burst of flavor.
# Notes:
01 -
For a smoother sauce, consider straining the pepper puree through a fine sieve.
02 -
This recipe can be adapted for use in a slow cooker or Instant Pot for added convenience.