Jalisco-style Birria

limeanchoguajillo

Jalisco-style Birria

Jalisco-style Birria

Birria

Recipe Yield

8 to 10 servings

Cooking time

3 hours

Rate this recipe

4.3 from 10 votes

Ingredients

  • 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
  • cup white distilled vinegar
  • 4 teaspoons kosher salt or more to taste
  • 4 dried ancho chiles stemmed and seeded
  • 4 dried guajillo chiles stemmed and seeded
  • 4 dried cascabel chiles stemmed and seeded
  • 3 dried morita chipotle chiles stemmed
  • 6 garlic cloves
  • 3 tablespoons fresh oregano or 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground black pepper
  • 4 whole cloves stemmed

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped fresh cilantro leaves
  • 2 or 3 limes quartered
  • Salsita Tapatía or salsa of your choice

To Prepare

  • Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
  • Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
  • Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
  • Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
  • Remove the meat from the refrigerator. Preheat the oven to 375℉.
  • Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
  • When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

Comments

73comments inJalisco-style Birria

  1. Laura

    Nov 04

    Pati, can this be made the day before and reheated? What would you suggest to serve alongside it? And for dessert? I am already planning on the tangerine Paloma.

    1. Pati Jinich

      Nov 09

      Hey Laura, yes, please go ahead and make it the day before. Birria is a big filling dish itself, but if you want to serve a side you may choose some rice (like this one maybe https://patijinich.com/tamaras-fresh-from-the-garden-green-rice/ ) or some refried beans (https://patijinich.com/oaxaca-style-refried-beans/ ). For dessert I would go with a jericalla, to keep it light (https://patijinich.com/jericalla-de-cajeta/ ). Enjoy!

  2. Priscilla

    Oct 10

    Hi instead of lamb can I use beef ?

    1. Pati Jinich

      Oct 24

      Of course Priscilla, enjoy!

  3. Susan Cenfetelli. Erie PA

    Sep 01

    Hi Patti,
    I love your show and record every episode. My question to you is about Tomatillos. I have an abundant crop and I’m trying to find recipes.

    Any suggestions will be greatly appreciated. I have the Salsa recipes on your site and can’t wait to try them.

    Thank you very much

    1. Pati Jinich

      Sep 05

      Hola Susan, follow this link and you will find on my website recipes with tomatillos beyond the salsas. There is a sweet and sour fish, a chicken stew and a jam to die for! https://patijinich.com/?s=tomatillos

  4. Kelli

    Jul 28

    I normally use pork as I don’t eat beef but I will definitely try lamb. Lamb is richer and I’m sure it goes well with the Chile’s. TY pati for showing and educating everyone. This make me year to go to Mexico.

    1. Pati Jinich

      Aug 16

      You are going to love it with lamb Kelli! Hope you can make it to Mexico soon, un abrazo!

  5. Anonymous

    Jul 26

    Would it be possible to replace Lamb for another cut of meat?
    Suggestions?

    1. Pati Jinich

      Aug 21

      Absolutely, you could do beef or even pork 🙂

  6. Lois A

    Jun 15

    I would die for this food! ❤

    1. Pati Jinich

      Jun 22

      Yay!

  7. Debra Stevens

    Jun 14

    Can you use pork instead of lamb with this?

    1. Pati Jinich

      Jun 21

      Yes! Although I would try beef first 😉

  8. Karen Looney/Baytown Cakes

    May 22

    FOUND IT!!! 😉

    1. Pati Jinich

      May 25

      Yay!

      1. Sonja

        Jun 15

        Hi Pati,
        Does the vinegar help tenderize the meat ? Thank you 🌻

        1. Pati Jinich

          Jun 22

          It does Sonja, and also adds a little bit of acidity and delicious flavor 😉

  9. Dee

    Apr 01

    I made this Salsa for a Bridal shower, we had it with Birria that I purchased, and cooked Carne Asada, what a delish salsa with tacos. thank you Pati

    1. Pati Jinich

      Apr 04

      Yay, great menu 🙂

  10. Anonymous

    Mar 01

    Yummy

    1. Pati Jinich

      Mar 02

      😉

  11. Shelley

    Mar 01

    Great recipe

    1. Pati Jinich

      Mar 02

      Gracias 😉

  12. Irma Andrade

    Feb 24

    Hi Pati love your show. How do you make albondigas. Send recipe.

    1. Pati Jinich

      Feb 25

      Hola Irma, thanks for reaching out. Here one of my albondigas favorite recipes 🙂 https://patijinich.com/meatballs-in-chipotle-sauce/

  13. Jennifer Holmes

    Jan 29

    Hi Patti
    Can I make this recipe with pork butt?

    Thanks
    Jennifer

    1. Pati Jinich

      Feb 08

      Yes, go for it Jennifer! Enjoy 🙂

  14. Luiz Eduardo Gerhardt

    Jan 28

    Hi there!
    We´ve been living here in Ciudad de México for almost an year now, and because of the pandemic we haven´t travelled that much around to explore mexican cuisine. We started watching your show this week. Starded by the 10th temp. about Jalisco. Now we want to spend at least 2 weeks in Guadalajara so we can taste everything we´ve seen so far.
    We just love you show ! All the food looks simply delicious !!! Thanks for making us fall even more in love with mexican food !

    1. Pati Jinich

      Feb 08

      Aw Luiz, thanks so much for your very sweet words! Go to Jalisco and have fun, you will not regret it. Abrazos!

  15. Maria Pilar Morales

    Jan 15

    Hi 👋 Patient I saw you show today and I like Birria and I will try this recipe out I also liked the jello and I will make it also thank you for your recipes and Hello to you and your beautiful beautiful family I live in Los Angeles ,California

    1. Pati Jinich

      Jan 16

      Thanks to you Maria Pilar, hope you enjoy these dishes as much as I do 😉

  16. Cheryl

    Dec 08

    Me hace recuerdo cuando vivía en Guadalajara. Mi marido estaba estudiando medicina en la Autónoma. Aunque so gringa mi corazón es mexicano ♥️En navidad las monjas siempre hacían birria.

    1. Pati Jinich

      Dec 27

      Que rico y que buenos recuerdos Cheryl!

  17. David Blevins

    Dec 08

    Birria taco are all the rage here in north Houston, Texas. Pati, do they always require lamb?

    1. Pati Jinich

      Dec 27

      You can make it with beef as well David 😉

  18. Marilyn Jones

    Dec 08

    Can you substitute pork for lamb?
    Thank you

    1. Pati Jinich

      Dec 27

      I don´t see why not Marilyn, let me know how it comes out 😉

  19. Leslie Oriza

    Nov 21

    I made this Jalisco-style Birria last weekend as a harvest season wrap-up luncheon for my family. It was a great success. I made it with lamb stew meat. I found cascabel chiles and a lot of other chiles on Amazon. This recipe, while expensive, is definitely one to keep in the menu rotation. Easy to make once you prep and break everything down into smaller components. Oh and the wonderful aromas coming from the kitchen as it cooked.
    Thank you Pati for the inspiration!
    I have a pot of your Hibiscus and Pecan Mole on the stove for tonight’s dinner. I will serve it with a bone-in pork loin roast….that my husband is making!
    Thank you for opening my eyes to the wonderful world of dried chiles.

    1. Pati Jinich

      Dec 28

      Such a lovely message Leslie, so glad you found dried chiles, now you will never be able to cook without them 🙂

  20. Michael Renaud

    Nov 13

    I made this recipe a couple of weeks ago, had a meal and then froze the rest. Tonight I thawed out the Birria, salsa, and some refritos I had made and the tacos were so so good. A lot of work to make but worth the work in the end.

    1. Pati Jinich

      Dec 29

      Yay Michael, happy you liked this Birria, I love it 😉

  21. ANTHONY FENECH

    Nov 09

    Gday Pati

    Thank you for your recipes my question is do you drain the vinegar or leave it in place ?

    1. Pati Jinich

      Jan 03

      Do not drain it Anthony, it adds to the flavor 🙂

  22. Margarita

    Nov 06

    This episode made me want to cj with dried chilies! 🌶 Thank you!

    1. Pati Jinich

      Jan 04

      🙂

  23. Rose Rakosky

    Nov 05

    My husband and I love watching you cook on TV. We have been watching since your boys were very young and now, you have one in college! Thank you so much for all these recipes. I am not a fan of lamb, I will make this recipe with beef. I can’t wait to make it.

    1. Pati Jinich

      Jan 02

      Thanks for the kind words Rose, let me know how did you like this recipe with beef 😉

  24. Terri R

    Nov 01

    Hola Pati!
    Love, love, love this Birria!! I cooked it in the slow cooker! Fell apart perfectly! Sabe increíble! It’s a keeper.:)
    Terri

    1. Pati Jinich

      Jan 02

      So glad you liked it Terri, gracias!

  25. Blanca E. Chaidez

    Oct 25

    Hola Pati,

    What chile can I use in place of the chile cascabel? Chile cascabel is very hard to find.

    gracias,
    Blanca

    1. Pati Jinich

      Oct 29

      You may try a bit of pasilla or even dried chipotle Blanca, but if not, just leave it out. Enjoy the Birria!

      1. Anonymous

        Nov 08

        I did not use the chile cascabel. La birria estuvo DELICIOSA!!!

        Gracias,
        Blanca

  26. Sam

    Oct 16

    Hi Pati!
    I’m curious- would this traditionally (or alternatively) made with cabrito?
    Thanks!

    1. Pati Jinich

      Oct 29

      I do not know if traditionally, but it sounds like a great idea to me 🙂

      1. Cecilia Moya

        Dec 08

        Traditionally birria is made from goat or cabrito as Sam is calling it.

  27. Tracy

    Sep 27

    Hi Pati!
    I have several family members that are vegetarian. What would you recommend for a meat substitute (if any) for this recipe?

    1. Pati Jinich

      Sep 27

      Birria is all about the meat Tracy, but I guess you can always try beans or mushrooms 😉

    2. Anonymous

      Dec 09

      You could probably gently simmer seitan and veggies in the Adobo. Might not need all 4 cups though.

    3. Sherry

      Dec 09

      You could probably gently simmer seitan and veggies in the Adobo. Might not need all 4 cups though.

    4. Carey

      Feb 03

      This might be a situation where jackfruit would work… Same texture

  28. Janett M Clark

    Sep 21

    cant wait to try so glad I found your site..I am in love with the flavor and the style you create…

    1. Pati Jinich

      Oct 04

      Thanks so much Janett, also very glad you found me, now you have to stick with me 🙂

  29. Dina

    Sep 18

    Have being wanting to make and taste birria tacos but didn’t have a recipe to follow will make them.

    1. Pati Jinich

      Sep 18

      Hope you will enjoy them Dina 😉

  30. Mark Ikeda

    Sep 17

    From a curious novice, the adobo sauce seems almost like a mole minus the heating and thickening. Are there other differences?

    1. Pati Jinich

      Oct 04

      Well, I consider birria more like a soup-stew kind of dish Mark 🙂

  31. Raquel Overton

    Sep 17

    Ok so what if I want to use beef. What kind of beef is best for birria?

    1. Pati Jinich

      Sep 19

      Maybe a combination of ribs and chuck?

  32. Katy C.

    Sep 17

    Looks so delicious!! Could you make this with beef? My husband isn’t a fan of lamb.

    1. Pati Jinich

      Oct 03

      Yep, go ahead and give it a try Katy 😉

  33. CORNELIO MARTINEZ

    Sep 17

    I love it

    1. Pati Jinich

      Oct 03

      So happy to read this Cornelio 🙂

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