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Blue bowl with Mexican lamb birria.

Dutch Oven Lamb Birria

Carne Diem Culinary
Birria is a hearty Mexican stew originating in Jalisco. This authentic lamb birria recipe is cooked in a Dutch oven on your grill or smoker, however, the Jalisco style birria can also be made on your stovetop, if desired.
5 from 3 votes
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Mexican, North American
Servings 10
Calories 338 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 2 pounds Cubed Lamb
  • 2 pounds Lamb Chops
  • 5 Dried Guajillo Chilis
  • 3 Dried Ancho Chilis
  • 4 Dried Chili de Arbol Chilis
  • 3 Tomatoes quartered
  • 1 White Onion quartered
  • 4 Garlic Cloves
  • 1 inch Ginger sliced
  • 2 Bay Leaves
  • ¼ Cup White Vinegar
  • 3 Cups Water
  • 4 Cups Beef Broth divided
  • ½ Cup Chopped Cilantro for topping
  • ½ Cup Diced White Onion for Topping

Spice Mix

  • 1 teaspoons Oregano preferably Mexican
  • 1 teaspoon Black Pepper
  • 1 teaspoon Cumin
  • ½ teaspoon Allspice
  • ¼ teaspoon Marjoram
  • 1 stick Cinnamon
  • 3 Whole Cloves

Instructions
 

  • In a heavy bottomed pan or Dutch oven, toast the dried chilis and garlic over medium-high heat. You want to toast until they are pliable and fragrant, but do not allow them to burn.
  • Remove the browned garlic to a food processor. Remove the stems and seeds from the peppers and then place the toasted chili peppers in a bowl with 3 cups of very hot water. Allow to soak for 30 minutes, then remove and place the chilis in the food processor. Reserve the water.
  • Add a little oil to the Dutch oven and brown the lamb chops, cubed lamb, and onions. Cook until just browned but not cooked through, then remove the lamb to a bowl. Place the onion in the food processor with the garlic and chili peppers.
  • Add about ½ cup of the water the chilis were soaked in and the ginger to the food processor, and blend until smooth.
  • Next, add in the tomatoes, spices, vinegar, and seasonings (except for the bay leaves). Process until well blended.
  • Place the lamb in a large bowl with a lid and cover with the marinade. Cover and refrigerate overnight.
  • When you are ready to cook, preheat your grill or smoker to 250-300 degrees and set up for indirect heat. If cooking indoors, preheat your oven to 300 degrees. Allow the Dutch oven to preheat in the smoker or oven.
  • Add the lamb, along with the marinade to the Dutch oven along with about 2 cups of the beef broth. Cook uncovered for 2 hours, stirring about every 30 minutes.
  • Next add about 1 more cup of the beef broth and place the lid on the Dutch oven. Cook until the lamb is very tender, and the meat pulls off easily from the bones. This typically takes an additional 1-2 hours.
  • Use a slotted spoon to remove the meat and Bay leaves from the Dutch oven and place in a bowl. Discard the Bay leaves and shed the lamb, removing the meat from the bones of the lamb chops. Skim the fat from the birria and reserve.
  • To serve lamb birria as a stew, simply place some of the meat in a bowl and pour in the birria consomé. If desired, top the birria with diced onions and cilantro. You can adjust the consistency of the lamb birria consomé by cooking down the consomé a little if you desire a thicker consistency or adding in a little more beef broth if you need a thinner consistency.
  • Taste and season with salt as needed. Serve warm.

Nutrition

Calories: 338kcalCarbohydrates: 12gProtein: 44gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 128mgSodium: 488mgPotassium: 952mgFiber: 5gSugar: 7gVitamin A: 3616IUVitamin C: 10mgCalcium: 52mgIron: 5mg
Keyword authentic, Beef Broth, chile peppers, chilis, consume, Lamb, mexican, stew, tacos
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