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Home » Mexican Birria Recipe

Mexican Birria Recipe

by Mike Hultquist · Dec 27, 2021 · 73 Comments

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Mexican Birria Recipe

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It was originally made with goat, as local Mexicans were given an overabundance of goats by the Conquistadors during the Conquest of Mexico.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?

Chunky Birria in a bowl with garnish

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. 
Chunky Birria in a bowl

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.

Toasting the chilies to make birria

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.

Chili paste to make braised birria

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.

Coating the cubed meat in chili paste

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.

The first simmer of the meat in a large pot with chili paste and seasonings

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.

Shredding the Mexican Birria in a bowl

Then added the shredded meat back to the pot to simmer a bit more before serving.

Simmering the Mexican Birria in a large pot

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.

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!

Beef Birria in a bowl, ready to serve

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.

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!

Mexican Birria in a bowl, garnished with red onion, peppers and cilantro

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

  • Pollo Asado (Mexican Roast Chicken)
  • Caldo de Pollo (Mexican Chicken Soup)
  • Chicken Pozole Rojo
  • Albondigas Soup (Caldo de Albondigas)
  • Sopa de Fideo
  • See all of my Mexican Recipes

Try Some of My Other Popular Soup and Stew Recipes

  • Classic American Beef Stew
  • Pozole Recipe
  • Sancocho (Latin American Stew)
  • Carne Guisada
  • Pollo Guisado
  • Green Chile Stew
  • Ropa Vieja (Cuban Shredded Beef)
Mike taking Birria tacos from a platter

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
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Mexican Birria Recipe (Goat or Beef Stew with Consome)

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.
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Course: Main Course
Cuisine: Mexican
Keyword: ancho, beef, goat, guajillo, lamb, stew
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Marinating: 2 hours
Calories: 314kcal
Author: Mike Hultquist
Servings: 6
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5 from 18 votes
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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

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.

Nutrition Information

Calories: 314kcal   Carbohydrates: 13g   Protein: 38g   Fat: 12g   Saturated Fat: 4g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 5g   Cholesterol: 107mg   Sodium: 1607mg   Potassium: 1111mg   Fiber: 4g   Sugar: 6g   Vitamin A: 2125IU   Vitamin C: 13mg   Calcium: 74mg   Iron: 5mg
Mexican Birria Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Beef Tags: Chili Pepper Madness, chili pepper recipe, mexican, mikes favorites, patty's favorites

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    Recipe Rating




  1. Melissa Cruz says

    January 07, 2023 at 8:26 am

    If I triple the amount of meat how does that change cook time?

    Reply
    • Mike Hultquist says

      January 07, 2023 at 8:33 am

      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.

      Reply
  2. Rose says

    January 05, 2023 at 3:56 am

    5 stars
    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?

    Reply
    • Mike Hultquist says

      January 05, 2023 at 6:35 am

      Rose, yes, use the standard hours as you mention, or until the meat is very tender. Enjoy!

      Reply
  3. Chris says

    December 18, 2022 at 12:47 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      December 19, 2022 at 8:12 am

      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!

      Reply
  4. janine beckerling says

    December 13, 2022 at 6:12 am

    i am really loving the ingrediants - will definitely give this a go - love mexican
    thank you

    Reply
    • Mike Hultquist says

      December 13, 2022 at 6:33 am

      Thanks, Janine!

      Reply
  5. Laura says

    December 05, 2022 at 1:19 pm

    I’m thinking about trying this in my instant pot. Do you think this will work ok?

    Reply
    • Mike Hultquist says

      December 05, 2022 at 1:29 pm

      Absolutely. If you're using the pressure cooker setting, I would pressure cook for at least 60 minutes.

      Reply
  6. Amy says

    November 30, 2022 at 9:48 am

    5 stars
    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!

    Reply
    • Mike Hultquist says

      November 30, 2022 at 11:59 am

      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. =)

      Reply
  7. Connie says

    November 27, 2022 at 10:52 am

    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?

    Reply
    • Mike Hultquist says

      November 27, 2022 at 10:55 am

      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!

      Reply
  8. Julie says

    November 11, 2022 at 10:19 am

    Have you ever tried making this recipe with chicken thighs?

    Reply
    • Mike Hultquist says

      November 11, 2022 at 11:08 am

      Julie, not yet, but I have a chicken version I want to do. You definitely don't need to simmer as long.

      Reply
  9. Jade says

    October 31, 2022 at 9:57 pm

    5 stars
    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.

    Reply
    • Mike Hultquist says

      November 01, 2022 at 5:31 am

      Glad to help, Jade. I hope you find lots of recipes you love here!

      Reply
  10. Jose says

    October 21, 2022 at 9:47 am

    ? 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.

    Reply
    • Mike Hultquist says

      October 21, 2022 at 10:45 am

      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!

      Reply
  11. Andrew Rodney says

    September 25, 2022 at 6:02 pm

    5 stars
    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!

    Reply
    • Mike H. says

      September 26, 2022 at 4:12 am

      Thank you Andrew, really appreciate it!

      Reply
  12. Christine Moore says

    September 18, 2022 at 11:53 am

    Can I bake this in the oven?

    Reply
    • Mike Hultquist says

      September 18, 2022 at 12:12 pm

      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.

      Reply
  13. Kati says

    August 19, 2022 at 6:08 pm

    Hi, I am really looking forward to making this but would a boneless Leg of lamb work for this recipe? Thanks.

    Reply
    • Mike Hultquist says

      August 22, 2022 at 8:44 am

      Absolutely, Kati. Perfect.

      Reply
  14. Ellie says

    August 14, 2022 at 11:28 am

    Can you use white vinegar instead of apple?

    Reply
    • Mike Hultquist says

      August 14, 2022 at 4:25 pm

      Absolutely, Ellie, yes. Enjoy.

      Reply
  15. Darlene Cytraus says

    August 03, 2022 at 5:07 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      August 03, 2022 at 5:18 pm

      Thanks, Darlene. Awesome. VERY happy you enjoyed it. A favorite for sure!

      Reply
  16. Nicki says

    July 22, 2022 at 3:29 am

    5 stars
    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.

    Reply
    • Mike Hultquist says

      July 22, 2022 at 5:59 am

      Awesome to hear, Nicki! Glad it was well received! Thanks for sharing. =)

      Reply
  17. Dani says

    July 02, 2022 at 3:32 pm

    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

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:48 am

      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!

      Reply
  18. Diane says

    June 29, 2022 at 4:20 am

    Can you use pork for this?

    Reply
    • Mike Hultquist says

      June 29, 2022 at 6:11 am

      Yes, Diane. You can use pork, though beef or lamb are more traditional.

      Reply
  19. Ed says

    March 09, 2022 at 1:51 pm

    Re tomatoes: Do you use roma or a larger variety? Also, what is your method for roasting tomatoes?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 09, 2022 at 2:16 pm

      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.

      Reply
  20. Nick says

    February 06, 2022 at 6:24 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2022 at 10:20 pm

      Glad you enjoyed it, Nick! Yeah! Thanks for sharing!

      Reply
    • Lisa Kelly says

      December 30, 2022 at 3:23 am

      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!

      Reply
      • Mike Hultquist says

        December 30, 2022 at 7:36 am

        Hi, Lisa. If you can't find the chilis to order, look for powdered versions. Powers can work great in this recipe.

        Reply
  21. Tracy McKinnon says

    January 29, 2022 at 4:26 pm

    Can I use London broil for this recipie? Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 30, 2022 at 1:13 pm

      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.

      Reply
  22. Timothy Woods says

    January 05, 2022 at 9:16 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 05, 2022 at 10:59 pm

      Thanks, Timothy! Glad you (and your inlaws) enjoyed it! Thanks for sharing!

      Reply
  23. Theresa says

    January 01, 2022 at 8:29 pm

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2022 at 7:55 am

      Nice! Thanks, Theresa!

      Reply
      • Nicole says

        January 23, 2023 at 8:01 pm

        5 stars
        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

        Reply
        • Mike Hultquist says

          January 24, 2023 at 6:45 am

          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!

          Reply
  24. Ron says

    December 31, 2021 at 4:48 pm

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2022 at 8:01 am

      Thanks, Ron. You only need it if you'd like to thin out the consome for serving. Enjoy!

      Reply
  25. joyce m corcoran says

    December 30, 2021 at 5:07 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2022 at 8:03 am

      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.

      Reply
  26. Douglas Forney says

    December 29, 2021 at 8:37 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 9:56 am

      Great! Glad you enjoyed it, Douglas! I appreciate you sharing your experience!

      Reply
  27. Josh says

    December 29, 2021 at 6:58 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 9:56 am

      Very nice. I appreciate it, Josh! Glad you (and your mother) enjoyed it!

      Reply
  28. David Munroe says

    December 29, 2021 at 3:26 pm

    Can you cook the Birria Recipe in an instant pot?

    DRM

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 9:57 am

      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.

      Reply
  29. Jérémie says

    December 29, 2021 at 12:57 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 9:59 am

      Awesomeness! Glad you enjoyed it, Jérémie! You rock, as always!

      Reply
  30. Jim says

    December 29, 2021 at 12:02 pm

    Thanks! Love your recipes!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 10:00 am

      Thanks, Jim!

      Reply
  31. Bill Dunmyer says

    December 28, 2021 at 5:42 pm

    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 28, 2021 at 9:45 pm

      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.

      Reply
  32. Robert says

    December 28, 2021 at 1:08 pm

    5 stars
    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/

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 28, 2021 at 9:45 pm

      Thanks so much, Robert! Enjoy! Yes, Happy Holidays and Happy New Year to you and your family!

      Reply
  33. Jim Ostrem says

    December 28, 2021 at 11:31 am

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 28, 2021 at 9:47 pm

      Thanks, Jim. Yes, the stems and seeds should be removed before toasting the peppers. I've made the adjustment to make that clear.

      Reply
  34. John says

    December 27, 2021 at 1:16 pm

    5 stars
    This goes on the "must try list". Happy New Year!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2021 at 6:20 pm

      Absolutely! Happy New Year, John!

      Reply
  35. Shelly says

    December 27, 2021 at 2:24 am

    5 stars
    Amazing recipe. Loving your spin on popular Mexican dishes. Both innovative and traditional.

    Reply

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