Traditional Mexican Birria

Ingredients

• 5 lb Lamb (preferably shoulder or leg, cut into 2‑inch pieces)
• 2 lb Beef Cheeks (trim excess fat, cut into pieces)
• 10 Guajillo Chilies (dried, stems removed, seeds optional)
• 2 Dried Chipotle Peppers (smoked, whole)
• 4 Roasted Tomatoes (peeled and charred)
• 1 Roasted Onion (medium size, charred)
• 8 Garlic Cloves (peeled)
• 6 cup Water (filtered)
• 3 tbsp Coarse Sea Salt
• 6 Bay Leaves
• 0.5 tbsp Ginger Powder
• 0.5 tbsp Ground Cumin
• 1.5 tbsp Allspice
• 1 tbsp Margarine (softened)
• 1 tbsp Mexican Oregano
• 0.5 tbsp Black Pepper (freshly ground)
• 1 tbsp Instant Decaffeinated Coffee (granulated)
• 2 oz Mexican Chocolate (roughly half a standard block, chopped)
• 0.5 cup Pineapple Vinegar (or substitute apple cider vinegar)
• 1 tbsp Tequila (optional, adds depth)
• 2 Carrots (peeled and cut into chunks (optional))
• 1 lb Beef Bones (marrow bones for richer broth (optional))
• 15 Corn Tortillas (small, 6‑inch diameter)
• 2 cup Mexican Cheese Blend (shredded; can use mozzarella, Chihuahua, or a pre‑mixed blend)
• 0.25 cup Cilantro (chopped)
• 0.25 cup White Onion (finely diced)
• 2 Lime (cut into wedges for serving)
• 2 tbsp Vegetable Oil (for crisping tortillas)

Instructions

1. Blend the Base Sauce

   Add guajillo chilies, chipotle peppers, roasted tomatoes, roasted onion, garlic, 1 bay leaf, ginger powder, coarse sea salt, instant coffee, black pepper, margarine, Mexican oregano, allspice, cumin, Mexican chocolate, pineapple vinegar, and tequila into the blender. Blend until completely smooth.

   Time: PT5M

2. Blend the Tomato Portion

   Set aside 2½ cups of the blended sauce. Add the roasted tomatoes to the blender and blend again until smooth (about 20 seconds).

   Time: PT1M

3. Season and Marinate the Meat

   Pat dry the lamb pieces and beef cheeks. Sprinkle with 1 tbsp coarse sea salt. Place remaining bay leaves in a large non‑reactive bowl, drizzle the reserved sauce over the meat, and toss to coat evenly.

   Time: PT15M

4. Marination Time

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably 24 hours, to allow flavors to penetrate the meat.

   Time: PT0M

5. Transfer to Stockpot and Add Liquids

   The next day, move the marinated meat and any remaining sauce into the 13‑qt stockpot. Add the tomato‑only blend, then pour in 6 cups of water (or additional chili broth) until the meat is fully covered. Add optional carrots and beef bones for extra richness.

   Time: PT10M

6. Bring to a Boil and Simmer

   Place the pot over medium‑high heat and bring to a rolling boil. Once boiling, reduce heat to medium‑low, partially cover the pot with a lid leaving a small crack, and simmer for 3 hours until the meat is fork‑tender and the broth is rich.

   Time: PT3H15M

7. Shred the Meat

   Remove the meat from the pot, let cool slightly, then shred with two forks into bite‑size pieces. Return shredded meat to the broth to stay warm.

   Time: PT10M

8. Crisp the Tortillas

   Heat a skillet over medium heat and lightly brush with vegetable oil. Place each corn tortilla in the skillet for about 30 seconds per side, pressing gently, until most moisture evaporates and the surface is lightly toasted.

   Time: PT5M

9. Dip and Fry for Extra Crunch

   Dip the tip of each toasted tortilla into the hot birria broth, then return to the skillet for another 30‑45 seconds, allowing the broth‑infused oil to crisp the edge.

   Time: PT5M

10. Assemble the Tacos

    Fill each crisp tortilla with a generous spoonful of shredded birria, top with shredded cheese, diced onion, chopped cilantro, and a squeeze of lime. Serve with a small bowl of hot broth for dipping.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g