Jalisco-style Birria

limeanchoguajillo

Jalisco-style Birria

Jalisco-style Birria

Birria

Recipe Yield

8 to 10 servings

Cooking time

3 hours

Rate this recipe

5 from 6 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

14comments inJalisco-style Birria

  1. 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. 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 🙂

  3. 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 😉

  4. 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 🙂

  5. 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?

  6. 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 😉

  7. CORNELIO MARTINEZ

    Sep 17

    I love it

    1. Pati Jinich

      Oct 03

      So happy to read this Cornelio 🙂

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.