Ingredients

• 5 ancho peppers, stems and seeds removed
• 5 guajillo peppers, stems and seeds removed
• 2–3 chiles de arbol (optional, for extra heat)
• 1 tablespoon olive oil
• 1 large white onion, chopped
• 3 large tomatoes, chopped
• 5 cloves garlic, chopped
• 1 tablespoon dried Mexican oregano
• 1 tablespoon sea salt, or to taste
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon black pepper
• ½ cup apple cider vinegar
• 2 large roasted tomatoes, chopped
• 4 cups beef stock, divided
• 3.5 pounds lamb shoulder (or beef shank or chuck roast)

Instructions

1. Set a large pan over medium heat. Add the dried peppers and toast them without oil for 1–2 minutes per side, until the skins darken slightly.
2. Transfer the toasted peppers to a large bowl, cover with hot water, and let them soak for about 20 minutes, until softened.
3. While the peppers soak, heat the olive oil in the same pan over medium heat.
4. Add the onion and fresh tomatoes and cook for about 5 minutes, until softened.
5. Stir in the garlic and cook for 1 additional minute.
6. Transfer the cooked onion, tomatoes, and garlic to a food processor.
7. Remove the softened peppers from the soaking liquid and add them to the processor, reserving the soaking liquid.
8. Add the oregano, salt, cinnamon, cumin, ginger, black pepper, vinegar, and 1 cup of the beef stock to the processor. Blend until smooth and fairly thick. Strain if desired for a smoother sauce.
9. Cut the lamb (or beef) into large chunks and place in a large bowl.
10. Pour the chile sauce over the meat and massage it in thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
11. When ready to cook, transfer the marinated meat and all of the sauce to a large pot. Add the chopped roasted tomatoes and the remaining 3 cups of beef stock.
12. Cover and cook over medium heat for about 3 hours, until the meat is tender and easily shredded with a fork. Add more beef stock or some of the reserved soaking liquid if a brothier consistency is desired.
13. Serve the birria as a stew in bowls, or shred the meat and use it for tacos. Offer the cooking liquid as a dipping broth on the side.

• Extra-Smooth Sauce: For a silkier texture, strain the blended sauce through a fine mesh sieve to remove chile skins, which can sometimes add bitterness.
• Browning the Meat: If desired, pat the marinated meat dry and sear it in a hot pot with oil before adding the marinade, roasted tomatoes, and stock, then continue with the recipe as written.