Jalisco-style Birria

Name: Jalisco-style Birria
Cook time: 180 min
Ingredients: 4 to 5 pounds bone-in lamb shoulder (ribs, or leg, or a combination, cut into approximately 3 inch pieces); ⅓ 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); 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)

Birria Estilo Jalisco

Recipe Yield

8 to 10 servings

Cooking time

3 hours

Rate this recipe

4.10 from 11 votes

Ingredients

4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
⅓ 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

81comments inJalisco-style Birria

Dorothy Quiroz

Apr 23

Hola Pati 😁🤗,
My name is Dorothy Quiroz ( RAMIREZ) I LIVE IN CALUMET CITY ILLINOIS THAT’S RIGHT ABOVE CHICAGO I’M FROM SOUTH CHICAGO. MY FATHER’S FROM Guadalajara I’ve learned a small bit of Spanish from cooking in the restaurants and stores. I got to tell you I love love love love watching you cook it makes my mouth water because I’m disabled permanently from a car accident and I have to stay home all the time I live alone even though I’m lonely I get to watch you guys on TV and I feel like I’m there with you because I used to cook like that for 40 years didn’t everything changed my mouth wishes I could eat some of your food ☺️ I’m also a Christian so, God bless you and your family may you have long live success.

1. Pati Jinich
  
  Apr 24
  
  Thanks so much for taking the time to send this sweet message Dorothy, un abrazo!
  
Irma García

Feb 26

Hola chef Paty
Muy deliciosa receta se ven deliciosos los tacos pero una pregunta a mi
No me gusta la carne de lamb entonces que otra carne puedo usar para hacer estos deliciosos tacos?

1. Pati Jinich
  
  Feb 29
  
  Puedes usar puerco o res Irma, pero tambien aqui te va una receta deliciosa si prefieres la carne de res, ojala que te guste! https://patijinich.com/es/bocados-de-barbacoa-de-res/
  
Jon

Oct 20

Hi Pati! Huge fan of your recipes. I’ve been researching birria recipes and found a few where they suggest putting a banana leaf at the bottom of the roasting pan and fold it over before covering and putting into the oven. Is this something you might also recommend trying?

Also, our local market ran out of cascabel! Should I just increase the number of the other chiles? Thank you!

1. Pati Jinich
  
  Nov 03
  
  Absolutely Jon, banana leaves always give a great flavor to any kind of meat stew, so go for it! About the cascabel, yes, substitute with 4 additional guajillos. Enjoy!
  
Astrid

Jul 31

Hi Pati! Can this be made with pork instead of lamb or beef? I have family members that won’t eat either. If so, what cut of pork should I use? Thank you

1. Pati Jinich
  
  Aug 20
  
  Absolutely Astrid! You can use your favorite cut of pork as long as it has a little bit of fat at least for flavor!
  
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 http://patijinich.com/tamaras-fresh-from-the-garden-green-rice/ ) or some refried beans (http://patijinich.com/oaxaca-style-refried-beans/ ). For dessert I would go with a jericalla, to keep it light (http://patijinich.com/jericalla-de-cajeta/ ). Enjoy!
  
Priscilla

Oct 10

Hi instead of lamb can I use beef ?

1. Pati Jinich
  
  Oct 24
  
  Of course Priscilla, enjoy!
  
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! http://patijinich.com/?s=tomatillos
  
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!
  
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 🙂
  
Lois A

Jun 15

I would die for this food! ❤

1. Pati Jinich
  
  Jun 22
  
  Yay!
  
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 😉
  
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 😉
      
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 🙂
  
Anonymous

Mar 01

Yummy

1. Pati Jinich
  
  Mar 02
  
  😉
  
Shelley

Mar 01

Great recipe

1. Pati Jinich
  
  Mar 02
  
  Gracias 😉
  
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 🙂 http://patijinich.com/meatballs-in-chipotle-sauce/
  
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 🙂
  
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!
  
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 😉
  
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!
  
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 😉
  
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 😉
  
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 🙂
  
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 😉
  
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 🙂
  
Margarita

Nov 06

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

1. Pati Jinich
  
  Jan 04
  
  🙂
  
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 😉
  
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!
  
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
    
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.
    
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
  
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 🙂
  
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 😉
  
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 🙂
  
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?
  
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 😉
  
CORNELIO MARTINEZ

Sep 17

I love it

1. Pati Jinich
  
  Oct 03
  
  So happy to read this Cornelio 🙂

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