Ingredients
Scale
- 5 ancho peppers
- 5 guajillo peppers
- 2-3 chiles de arbol (optional)
- 1 tablespoon olive oil
- 1 large white onion
- 3 large tomatoes
- 5 cloves garlic
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes
- 4 cups beef stock (separated)
- 3.5 pounds lamb shoulder or beef shank/chuck roast
Instructions
- Toast the dried peppers in a medium-hot pan for about 2 minutes on each side until darkened.
- Soak the toasted peppers in hot water for 20 minutes until softened.
- In the same pan, heat olive oil and cook chopped onion and tomatoes for about 5 minutes. Add garlic and cook for another minute.
- Blend cooked ingredients with softened chilies, seasonings, vinegar, and one cup of beef stock until smooth.
- Marinate the meat in the birria sauce for at least two hours (overnight preferred).
- Combine marinated meat, chopped roasted tomatoes, and remaining beef stock in a large pot; cover and cook on medium heat for about three hours until fork-tender.
- Serve hot as a soup or shred meat onto tortillas for tacos.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg