This birria recipe is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in a seasoned chili sauce. Serve it in a bowl or as birria tacos.
Mexican Birria Recipe
We're cooking up a flavorful Mexican meat stew in the Chili Pepper Madness kitchen, my friends. It's called Birria, and you're going to want to make this right away.
What is Birria?
Birria is a classic Mexican meat stew or soup made with slowly braised meat - usually lamb, goat, or beef - with chilies and spices. It is one of the most iconic Mexican dishes, originally from Jalisco, Mexico, though has spread throughout Mexican and the U.S. because of its addictive flavor.
It was originally made with goat, as local Mexicans were given an overabundance of goats by the Conquistadors during the Conquest of Mexico.
The name, "birria", means "worthless" or "without value", a pejorative term given by the Spanish who found eating goat beneath them.
Today, however, beef is more commonly used, as it is easier to obtain and is less lean, though it is delicious with any of these cuts of meat or what you can commonly find in grocery stores.
Birria is usually served a couple different ways - as a soup or stew, or as birria tacos. The soup/stew version is more classic and often served at family events or large gatherings.
This way, the meat is shredded and served into bowls with the braising liquid, or birria consome.
As tacos, the meat is shredded and served over warmed corn tortillas dipped in the braising liquid, with the consome in a small bowl on the side.
There are different ways to make it, with different cuts of meat and variations to the chilies and seasonings. This is my preferred version adapted from a couple of my favorite Mexican cookbooks and some experimentation.
It's a beef birria recipe (birria de res).
As a spicy food lover, I think you will love this recipe. It will smell amazing in the house with the meat cooking, enough to drive you wild with hunger.
Let's talk about how to make birria, shall we?
Birria Ingredients - Birria Consome and Birria de Res
- Dried Peppers. Use ancho peppers and guajillo peppers. I also use a few chiles de arbol for a bit of extra spice and heat.
- Olive Oil. For cooking.
- Vegetables. Fresh tomatoes, roasted tomatoes, onion, garlic cloves. You can also toss in some fresh peppers, if desired.
- Seasonings. Mexican oregano, sea salt, cinnamon, cumin, ginger, black pepper. You can use others, like bay leaves.
- Vinegar. I prefer apple cider vinegar for this recipe.
- Beef Stock.
- Meat. Use lamb, goat or beef. Lamb shoulder or lamb belly are hugely popular options. For beef, use brisket, chuck roast or beef shank.
How to Make Birria - the Recipe Method
Dry Toast the Peppers. Heat a large pan to medium heat and add the dried chilies. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
Soak the Peppers. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
Cook the Onions, Tomatoes and Garlic. 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.
Food Processor. 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.
See the RECIPE NOTES below.
Marinate the Meat. 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.
Simmer the Birria. 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 or Dutch oven.
This broth will not only braise the meat, but will later become your birria consome.
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.
I removed the meat to make it easier to shred.
Then added the shredded meat back to the pot to simmer a bit more before serving.
Serve the Birria. Serve the braised birria stew meat into bowls as a soup, or shred the meat and serve it up onto warm corn tortillas as birria tacos, with the reserved liquid birria consome from the pot as a side soup/broth.
Adjust for salt and pepper. Garnish with onion, cilantro, chili flakes.
Boom! Done! Your Mexican birria is ready to serve. This meat is so incredibly tender and flavorful.
Serving Birria
How are you going to enjoy yours? As a soup or stew in a bowl? Or as birria tacos? Quesabirria tacos? Try this birria ramen recipe! Or my birria quesadillas recipe! Or birria nachos!
Go make some delicious red tacos!
Recipe Tips & Notes
Meat Options. You can make birria with many different cuts of meat. Use lamb meat, goat meat or beef. Lamb shoulder or lamb belly are hugely popular options.
For the cut of beef, use brisket, chuck roast or beef shank. Short ribs are great, too. You can realistically make this with any cut of meat, but the best are the tougher cuts that require low and slow cooking.
You'll get more flavor with bone-in meats.
Strain the Pepper Puree. For a much smoother sauce, strain it through a fine sieve to remove any lingering bits if needed.
Also, some people find the skins of anchos and guajillos to be slightly bitter, and straining can reduce this.
This recipe can easily be adapted for your slow cooker or Instant pot.
Storage and Leftovers
Store any leftover birria in the fridge in a sealed container for up to 5 days. You can easily reheat it gently on the stovetop to enjoy again.
Birria is great for freezing. You can freeze it for up to 6 months in vacuum sealed contiainers.
That's it, my friends. I hope you enjoy this Mexican birria recipe with consome. Let me know if you make it. I'd love to hear how it turned out for you and how you served yours. Keep it spicy!
Cookbook Recommendations
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Try Some of My Other Popular Mexican Recipes
Try Some of My Other Popular Soup and Stew Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Birria Recipe (Goat or Beef Stew with Consome)
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
- 3.5 pound lamb shoulder or you can use beef shank or chuck roast
Instructions
- 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.
- 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.
- 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. See the RECIPE NOTES below.
- 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.
- 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.
- Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.
Notes
Nutrition Information
Lucy says
Hi what can I replace the ancho chillis with??
Mike Hultquist says
You can use ancho powder, or use guajillo chilies. Other Mexican pods are great here, too, like cascabel or mulato.
Melissa Acevedo says
can we make this in a crockpot?
Mike Hultquist says
Yes, Melissa. 4-5 hours on high, 7-8 on low. I hope to get my crock pot/slow cooker version online soon.
Melissa Acevedo says
great thank you so much.
Paul says
Hey Mike,
We're loving your site and recipes. In your opinion, which salsa is best to go with birria?
Paul
Mike Hultquist says
Thanks, Paul. This is a hard one! So many great salsas! If I had to choose right now, I'd choose one of these:
Xni-Pec (Habanero Salsa): https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/xni-pec-habanero-salsa/
Salsa Roja: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/salsa-roja-mexican-red-table-sauce/
Pico de Gallo: https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/pico-de-gallo/
Ghost Pepper Salsa: https://www.chilipeppermadness.com/recipes/fresh-ghost-pepper-salsa/
Paul says
Thanks Mike! We'll check them all out. 🙂
Rosalyn says
We had to delay our Cinco de Mayo celebration until Sunday, so I’m starting the marinade of beef chunks and short ribs today. So looking forward to this with mango/jalapeño margaritas, charro beans, and spiced Mexican chocolate gelato.
Mike Hultquist says
Awesome, Rosalyn! Enjoy the cooking!
Shelby says
I got beef shank for this recipe and was wondering do you leave it on the bone or do you cut the bone out? I have never used this cut of meat so I’m not sure. Looking forward to trying this!
Mike Hultquist says
Hey, Shelby. I leave it on the bone when I cook shank. The meat will fall right off when it's ready, and you can just pick out the bone and toss it. I'm jealous! It is going to be so good! Let me know how it turns out for you. Enjoy. =)
Obed Salazar says
I'm interested in making this with lamb. Is lamb belly the same as lamb breast?
Mike Hultquist says
Obed, yes, they are the same thing. Enjoy!
Bill Hellyer says
Hey Mike, I’ve had this recipe circled for awhile now and I’m looking forward to trying it out this Friday. I’ve got 4 honkin veal shanks that have been taking up space in my freezer. Do you think those would work well in this recipe, or am I better off sticking with a chuck roast?
Mike Hultquist says
Hey, Bill. I would freaking KILL to have some of those veal shanks to make this recipe. Darn you! I'm drooling. Yes, make this recipe with them. I hope you enjoy it.
Karin says
Been wanting to make this for a while. Was wondering on your thoughts regarding choice of meat. I have a chuck roast and also some lamb bones in the freezer. Thoughts about using both of these. This way I get the beef (boneless chuck) and some collagen from lamb bones. I have about a pound of bones. Thanks!
Mike Hultquist says
Honestly, Karin, I think that would be pretty fantastic. I'm jealous and want to be there. Let me know how it turns out for you.
Karin says
So....it was awesome! I had gotten the chuck roast from a local farmer. Turns out it was bone in so even better. The lamb bones were an added benefit. I tweaked the recipe a little, used a yellow onion instead of white, canned fire roasted tomatoes, about another 1/2 t cumin, 1 t ginger. Thank you so much for the inspiration. This is definitely a keeper. Anyone debating about making it, stop waiting and get that meat marinating!
Mike Hultquist says
Outstanding!!! Thanks, Karin!
Jenny Durling says
Have you ever tried doing this in a slow cooker? I would think 6-8 hours on low would work great.
Mike Hultquist says
Jenny, absolutely. That's perfect for the slow cooker.
Traci says
How do I roast the tomatoes? Can I just buy canned roasted tomatoes And use them? Looking forward to making this
Mike Hultquist says
Traci, you can roast the tomatoes in the oven by slicing them in half, placing them on a lined baking sheet (skin sides up), then roast for 20-30 minutes, or until the skins char and loosen. Then, remove the skins and use for this recipe. Or, yes, just use canned roasted tomatoes. Enjoy!
Sarah says
I accidentally added the roasted tomatoes in with the non roasted tomatoes (assuming “tomatoes” meant all of them into the processor). It’s all marinating now. Should I add more roasted tomatoes when I cook or leave it as it? Did I ruin it?
Mike Hultquist says
Sarah, it's totally fine. It all goes into the same pot at the end anyway. I'm sure it will be great. Let me know how it turns out for you! Enjoy!
Sarah says
It was the best thing I’ve ever made! I can’t wait to make it again! Thank you for this recipe!!!
Mike Hultquist says
Awesome! Outstanding! Very happy you enjoyed it! Yay!
Adrianne Mock says
made this for the 2nd time last night. came out AWESOME.
thank you for the recipe!
Mike Hultquist says
Glad you enjoyed it, Adrianne! Yes!
Trina says
can I freeze the leftover consume/marinade and use again with another batch of meat? my pickup order gave me way less meat than I ordered and it was mostly bone
Mike Hultquist says
Yes, you can freeze it, Trina, and use it to simmer more meat. Great use of leftovers. Let me know how it goes.
Richard Joyner says
This is an awesome meal prep recipe. I make it once a month with a lean roast. I would love to try it with lamb sometime soon. I just can't get enough!
Mike Hultquist says
Yes!! So good! Glad you love it as much as I do, Richard.
Alejandra says
This recipe was super easy to make and absolutely delicious. We ate it over rice with slices avocado. I initially had difficulty sourcing the hot peppers, but then realized they were dehydrated and located them at a Hispanic grocer. Thanks for sharing this tasty recipe!
Mike Hultquist says
Excellent! Glad you enjoyed it, Alejandra! Thanks for sharing this!
Jennifer Walker says
Love this recipe! I have made it four times now and it continues to be a hit with my family.
Mike Hultquist says
Nice!!! Glad you like it, Jennifer! Thanks!
Monica says
I have a question! The recipe calls for 3 large tomatoes. And 2 large roasted tomatoes. And then it says to add the tomatoes in the beginning. And at the end add the chopped roasted tomatoes. Are the roasted tomatoes canned? Do I roast the tomatoes? And to be clear I just chop those up and add at the end right?
Mike Hultquist says
Monica, yes, tomatoes are added twice. You can use canned tomatoes, no problem. And yes, the roasted tomatoes are added closer to the end. You can oven roast them or use canned.
James says
First time trying this recipe tonight and it was wonderful. We used a 3.8lb chuck roast, I added 1 extra ancho and guajillo, and 2 cloves of garlic. The broth even though it was made with knorr bouillon still needed a little more salt so I adjusted to taste. The consume is very yummy, I finished mine off like a soup with a spoon. The heat level with 2 chile de arbol was not very much. I suggest a good salsa verde with extra chile de arbol to level up the heat for those who want a spicy taco. I forgot to use fresh lime, but topped with diced white onion, cilantro and salsa verde. 4 tacos and I was stuffed! Can't wait to dig into this tomorrow. Kept the fat on the consume and separated the meat from it. I did this in an insta-pot for 55mins, then quick release of pressure and finished it off slow cooker on low for 2 hours.
Mike Hultquist says
Boom! Nice!! Very happy you enjoyed it, James. Thanks for sharing this!
Marie says
This was the best tasting birria I have made! We all loved it and I will make it again!
Mike Hultquist says
Outstanding! Thanks, Marie!
Leslie says
Do you roast the tomatoes in the oven?
Mike Hultquist says
I do, Leslie, yes.
Brad L Kirby says
My mother in-law is from Jalisco Mexico and she always cooked pork riblets which is ribs sawed in half and Costco does that now. She would cook in a homemade tomatillo sauce and it was always amazing. It gave me the idea to use riblets with this recipe, I just put the marinade on the riblets and put it in the fridge overnight. Can't wait to cook tomorrow. I'll keep you posted.
Mike Hultquist says
Yes!! Riblets! Doing that next time for sure. Thanks, Brad.
Ben says
Hi, great recipe as always! if I batch made the chilli paste how many table spoons of the paste do you think the recipe would require? Many thanks
Mike Hultquist says
Glad you enjoyed it, Ben! Thanks!
Sandie says
I live in Missouri, so the peppers are hard to find. Got the ancho but stuck on the other two. Are there Any other peppers you can sub in?
Mike Hultquist says
Sandie, you can use all ancho if you need to, or add in guajillo powder as a sub. Other dried pods you can use are pasilla or cascabel, or non Mexican pods, like New Mexican chilies or California pods. I hope this helps.
Maria says
Can this be cooked in a pressure cooker? And if so what time length?
Mike Hultquist says
Yes, Maria. You'd need a good 60 minutes or more, possibly 75.
I Espinoza says
What do you consider a large onion/small onion in cup measurement, also garlic cloves can vary, what would you use in that case?
I appreciate the clarity
Thank you
I see many of your recipes in looking forward to making
Mike Hultquist says
It's about 1 cup onion, though you can easily add more if desired. Garlic is hard because you can add/subtract at will, really to taste. I LOVE garlic, so always include more.
Gris says
I missed the step to take the seeds out of the chilies. Will the sauce still be okay as far as taste?
Mike Hultquist says
Gris, yes, you'll be fine. The seeds are edible. They just tend to float around in the sauce. Some people find them a bit bitter, but overall, you'll get great flavor.
Ruth says
For how many people does this recipe feeds?
Mike Hultquist says
Ruth, this will serve 6-8 people. Let me know how you enjoy it.
Simon says
Hi Mike, made this and it was great! Had it as a soup (not shredded). Question regarding the leftovers (as only 2 of us ate it) - a lot of fat has solidified on the surface after cooling in the fridge. When freezing or reheating the leftovers, do you skim this solid fat off and remove it, or do you prefer to keep it in there?
Mike Hultquist says
Thanks, Simon. I recommend keeping that in there. It's a lot of the fat content, so it has a lot of flavor. You can skim it away to save the calories and overall fat if you'd like. Still tasty without it, but it will melt back in when you reheat it. Let me know how it goes.
James says
marinade is made and ready for the slow cooker tomorrow - probably the sixth time this winter we have made this.
it is [expletive] awesome. reminds me of home and childhood. thank you thank you thank you
we roast some potatoes and zucchini with onions, bell peppers, seasoned with achiote, ancho, oregano, etc., and toss it in at mealtime for a one bowl tastegasm.
i love you
Mike Hultquist says
Boom! Nice. Glad you enjoy it, James. I really LOVE birria. One of my favorites. Thanks for sharing!!
Victor Calautti says
Hey there I have a question on dried chilies. What are the five main chilies I should have in my pantry?
Mike Hultquist says
Hey, Victor. That's a hard question to answer, as I love so many, but if we're talking Mexican cuisine, I'd go with ancho, guajillo, chile de arbol, chipotle, and pasilla.
George Vinnicombe says
Yum Yum gotta try this
Mike Hultquist says
SO GOOD, George!
Lorie says
Thank you for this wonderful recipe. I had leftover consumme (approx 4 cups) and decided to freeze it to use later. Do you have any recipes that I could incorporate this broth? I’m leaning towards chili but I’m definitely open to suggestions. Thanks in advance!
Mike Hultquist says
Lorie, yes, you can use that broth for making most of my chili recipes, or for incorporating into many different soups and stews. Works great for adding a Mexican flair to those types of dishes.
Chili Recipes: https://www.chilipeppermadness.com/chili-pepper-recipes/chili/
Soups/Stews: https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/
Bob says
Mike,
You nailed this recipe and if any of you worried about the heat my wife isn’t much of a heat person and 2 chili de arbol was pretty mild, if you’re want more go with two and add 1/8 tea of cayenne at a time until you reach nirvana.
I like that you made it a little easier with powdered spices instead of toasting and grinding, life is too short.
Thanks again
Mike Hultquist says
Thanks, Bob. Yes, chili powders can definitely save some time. Glad you enjoyed it.
Melissa Cruz says
If I triple the amount of meat how does that change cook time?
Mike Hultquist says
Melissa, as long as it all fits in your large pot, it shouldn't be much longer at all, with sufficiently small cuts of the meat.
Rose says
If I make this in the crock pot, would I use the standard 4-5 hours on high, 7-8 on low? Or would it cook faster because of the marinade?
Mike Hultquist says
Rose, yes, use the standard hours as you mention, or until the meat is very tender. Enjoy!
Chris says
This has become one of my favorite recipes, delicious as is but easy to tinker with and always a crowd pleaser!
I made double the amount of marinade I needed and was considering what else I could use it for. A couple ideas are to put it on some smoked chicken wings, or another ideas is to mix with queso or into mac and cheese. Any suggestions?
Also, how long will the marinade stay good in the fridge, is 2 weeks pushing it?
Thanks for this awesome website!
Mike Hultquist says
Hey, Chris. Yes, glad you love it, definitely a favorite here as well. To be honest, you can use a sauce base like this is SO MANY ways. I often keep a container of ancho-guajillo paste in the fridge to swirl into soups and stews, to make marinades or quick sauces. I love it on grilled chicken or pork, some seafood, shrimp, etc. It will last a week easily in the fridge, but you can freeze it. Another approach is to make a double batch of the chili paste step, then save half of that, so it can be more versatile. I hope this helps!
janine beckerling says
i am really loving the ingrediants - will definitely give this a go - love mexican
thank you
Mike Hultquist says
Thanks, Janine!
Laura says
I’m thinking about trying this in my instant pot. Do you think this will work ok?
Mike Hultquist says
Absolutely. If you're using the pressure cooker setting, I would pressure cook for at least 60 minutes.
Amy says
Fabulous recipe! We raise meat goats so of course I used goat. Overall we prefer goat to beef and I’m always looking for recipes that were written for it. Thank you for this one!
Thank you also for all your recipes, I must admit I’m a bit obsessed with your site and have made MANY of your recipes. This summer was my second year making hot sauces from your site and I greatly expanded the varieties of peppers I grew so I had more options. No more store bought hot sauces or salsas for us, homemade is so much better!
Mike Hultquist says
So AWESOME, Amy! I love to hear this! Yes, VERY happy you enjoyed the recipe - with your own goat, no less - and am happy to be helpful with the sauces! Thanks for sharing. =)
Connie says
Hi Mike, the Mexican Burria sounds delicious and can’t wait to try.
Can you use pork?
Also, you have chopped tomatoes and roasted tomatoes. Are we to roast
the chopped roasted tomatoes?
Mike Hultquist says
Hi, Connie. Yes, you can make this with pork, no problem. Tomatoes are added twice. You don't need to roast the chopped tomatoes. Let me know how it turns out!
Julie says
Have you ever tried making this recipe with chicken thighs?
Mike Hultquist says
Julie, not yet, but I have a chicken version I want to do. You definitely don't need to simmer as long.
Jade says
SO & I were super excited to try this; we both work from home and our mouths were drooling while this simmered in the kitchen during work hours. What a treat! The "broth" is beautiful, too. It's amazing how dark the chilis make it. We did use pork though because it was a lot cheaper.
I'm really happy to have found this site; I moved to MN from TX and people here think cool ranch is spicy. The winters are long and bleak, so I've become obsessed with salsa to chase away my lust for warmer climates! I've only ever made a couple over the years, but sometimes it can be hard to find a good (and *actually* spicy) salsa in-store so I want to branch out.. & find super unique salsa recipes! Also can't wait til we have a house and can grown tons of peppers and tomatoes in the summer.
Mike Hultquist says
Glad to help, Jade. I hope you find lots of recipes you love here!
Jose says
? You say add roasted tomatoes twice, into the food processor and also into the final stew. The ingredients cal for 3 do how many in each stage? Thanks for your help.
Mike Hultquist says
Jose, the first round uses fresh tomatoes. Then, in step 11, add the roasted tomatoes. First round uses 3 large fresh tomatoes. Second round uses 2 large roasted tomatoes. Enjoy!
Andrew Rodney says
This recipe is amazing. I've made it three times, once with beef brisket and twice with goat which is available where I live. I slightly prefer goats flavor but understand it may be difficult for some to find. Pick either, follow the recipe and you are in for a treat!
Mike H. says
Thank you Andrew, really appreciate it!
Christine Moore says
Can I bake this in the oven?
Mike Hultquist says
Christine, yes, you can set it all into a baking dish or pot and bake at 350 degrees F for 3-4 hours, or until the meat is fall-apart tender. Let me know how it goes for you.
Kati says
Hi, I am really looking forward to making this but would a boneless Leg of lamb work for this recipe? Thanks.
Mike Hultquist says
Absolutely, Kati. Perfect.
Ellie says
Can you use white vinegar instead of apple?
Mike Hultquist says
Absolutely, Ellie, yes. Enjoy.
Darlene Cytraus says
This is packed full of flavor. I used dried chilies. The heat in this dish was perfect. I also used beef. Served it over rice. Looking forward to making again. Delicious!
Mike Hultquist says
Thanks, Darlene. Awesome. VERY happy you enjoyed it. A favorite for sure!
Nicki says
I made this at my Bistro in Tenerife as a Special. It was soooo spicy though, I added a carton of cream just to cool it. It was delicious!! We had so many compliments about it. Thank you for sharing.
Mike Hultquist says
Awesome to hear, Nicki! Glad it was well received! Thanks for sharing. =)
Dani says
Can I use fresh chilis instead of dried and dehydrated? If so, In addition to poblanos, what other chilis would work here? I have serranos, jalepeno and Thai dragon. Thanks!!! Your site is a great resource
Mike Hultquist says
Dani, fresh chilies are definitely welcomed here, though the dried chilies offer a very distinctive flavor. Still, if you omit the dried and use only fresh, it will be different but still delicious!
Diane says
Can you use pork for this?
Mike Hultquist says
Yes, Diane. You can use pork, though beef or lamb are more traditional.
Ed says
Re tomatoes: Do you use roma or a larger variety? Also, what is your method for roasting tomatoes?
Michael Hultquist - Chili Pepper Madness says
Ed, I use larger plump tomatoes from the store, though you can use several Romas. Fire roasted canned tomatoes are great. For roasting, slice fresh tomatoes in half, drizzle with olive oil and salt, then bake for 20-30 minutes at 450 degrees F until they collapse or are done to your preference.
Nick says
Hi Mike,
We tried the birria the other night - it was a great success! We all loved the flavours. Had to improvise with the chillis a bit as guajillo and chiles de arból are hard to come by in Australia, so I used a selection from my garden - worked well, but next time I'll make it a bit hotter. Next time will be soon!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Nick! Yeah! Thanks for sharing!
Lisa Kelly says
Hi Mike - I'm in Australia too and want to make this recipe but the chillis in this recipe, as you say, aren't available. I would love to hear what you used instead and if you've made this again how have you tweaked it!!!
It looks amazing and I can't wait to make it.
Thanks Mike for this awesome recipe. I've just found your website and this is the first recipe. It looks incredible. I'm going to try it with lamb first but I've always been keen to use goat for something so if I can get my hands on some goat I'm totally going to dig in. I love mexican flavours and I think your website and I are going to be great mates!
Mike Hultquist says
Hi, Lisa. If you can't find the chilis to order, look for powdered versions. Powers can work great in this recipe.
Tracy McKinnon says
Can I use London broil for this recipie? Thank you
Michael Hultquist - Chili Pepper Madness says
Tracy, I don't believe London broil would be ideal here, as it is a leaner meat. It could work, but chuck would be much better, or brisket.
Timothy Woods says
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
Michael Hultquist - Chili Pepper Madness says
Thanks, Timothy! Glad you (and your inlaws) enjoyed it! Thanks for sharing!
Theresa says
Had to substitute fresh tomatoes for canned and the Mexican oregano for regular. Did keep the seeds so after processing all the ingredients the base sauce was too spicy but after cooking it down it was just right! Made and froze the extra sauce for next time. Thanks for the great recipe. Maybe next time we'll try it with lamb instead of chuck roast
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Theresa!
Nicole says
Hi...any ideas for all the leftover sauce? Wondering once the meat is gone if the leftover sauce could be used in or for something else to enjoy the rest of the delicious sauce!
Thank you-Nicole
Mike Hultquist says
Nicole, yes, you can refrigerate or freeze, then use as a soup base for other meals, like a sort of posole rojo. Or, you can thicken it with a cornstarch slurry and use it as a sauce. Lots of flavor and nutrients there!
Ron says
Have everything in the marinade. Used peppers as listed plus added a dried Chipotle pepper. The recipe mentions reserving the pepper liquid, doesn't say for what?
Preparing for tomorrow, New Year day.
Happy New Year!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron. You only need it if you'd like to thin out the consome for serving. Enjoy!
joyce m corcoran says
Fantastic Birria Recipe. What a treat for me at 73 who loves Mexican Food but I have never had a Birria Taco. I was concerned about the amount of cinnamon as I am not a fan but I followed the recipe as I love so many of your other recipes. It turned out terrific and all the flavors blended overnight. I used 5-5-3 chilis and it really mellowed overnight. If you don't like heat then just leave out the arbols. I figured out the seeds and stem issues as I learned how to toast chili's from your site but still not sure why you reserve the chili soaking liquid.
Michael Hultquist - Chili Pepper Madness says
So great to hear, Joyce!! I love it. The soaking liquid is to help thin out the consome, if desired. I made and update to make that more clear. I greatly appreciate your comments!! Thanks again, and take care.
Douglas Forney says
Big hit w the family! Did it without the arbol chilis cuz I didn’t want it too hot. It was perfect spiciness. This is the 3rd chilipeppermadness recipe I’ve tried, none have failed.
Michael Hultquist - Chili Pepper Madness says
Great! Glad you enjoyed it, Douglas! I appreciate you sharing your experience!
Josh says
Just had this for dinner and it was absolutely scrumptious. Went with a chuck roast, added a bay leaf and only used one chile de arbol, even my ever-picky mother ate it up. Can't wait to fix some for myself with more heat and some lamb.
Michael Hultquist - Chili Pepper Madness says
Very nice. I appreciate it, Josh! Glad you (and your mother) enjoyed it!
David Munroe says
Can you cook the Birria Recipe in an instant pot?
DRM
Michael Hultquist - Chili Pepper Madness says
You can David. You can cook this on the low slow cooker setting, or pressure cooker setting. I hope to do a pressure cooker version soon.
Jérémie says
This recipe is really original, with the lamb marinating in an almost ready sauce. And the combination of fresh an:d roasted tomatoes is amazing too.
I added an Arbol chili pepper, as recommended (and a Numex, it's Holidays!) and tasted the dish with corn tortillas. Thanks Mike, that was excellent!
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Glad you enjoyed it, Jérémie! You rock, as always!
Jim says
Thanks! Love your recipes!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jim!
Bill Dunmyer says
My mouth is watering and I am dyeing to try your Mexican Birria, but worried it will be too spicy for my family. I wish you would add a heat indicator to your recipes. Thank you
Michael Hultquist - Chili Pepper Madness says
Hi, Bill. I do try to add heat factor, but it can really range depending on the person. For me, this is quite mild without the chile de arbol. I think you'll find it mild with a touch of heat. But if you add chile de arbol, you'll get more heat. Skip any fresh peppers as well if you're concerned. Let me know how it goes if you make it.
Robert says
Hi Mike,
Thanks for this recipe. I will give it a go in a slow cooker (starting off with half of the 3 cups beef stock). Happy holidays and best wishes for the new year to you and yours. \o/
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Robert! Enjoy! Yes, Happy Holidays and Happy New Year to you and your family!
Jim Ostrem says
There's no mention of seeding the peppers. Does this recipe call for toasting and soaking whole, unseeded guajillo, ancho and chiles de arbol before blending them, or should the seeds be removed? If so, when? Before toasting, after toasting, after soaking?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jim. Yes, the stems and seeds should be removed before toasting the peppers. I've made the adjustment to make that clear.
John says
This goes on the "must try list". Happy New Year!
Michael Hultquist - Chili Pepper Madness says
Absolutely! Happy New Year, John!
Shelly says
Amazing recipe. Loving your spin on popular Mexican dishes. Both innovative and traditional.