Mexican Birria

The Best Ever

I made this a few weeks ago. It was so delicious. My family loved it. I strained the sauce and froze the remaining sauce. Just used it again and it’s even better. This sauce has so much flavor! This is my favorite recipe!! ~ Heather




– Heat a large pan and add the dried peppers. Dry toast them in the hot pan, until the skins darken.


– Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep until softened.


– While the peppers are rehydrating, heat the olive oil in the same pan. – Add the onion and tomatoes and cook to soften. – Add the garlic and cook, 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 beef stock. Process until smooth.


– Cut the lamb (or beef) into large chunks and add to bowl. – Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat.


– When ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining beef broth to a large pot. Cover and cook until the meat is fork tender and easy to shred.


– Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos.



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