Step 1

Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Step 2

Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Step 3

While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.

Step 4

Add the onion and tomatoes and cook for 5 minutes to soften.

Step 5

Add the garlic and cook another 1 minute, stirring.

Step 6

Add the cooked onion, tomatoes and garlic to a food processor.

Step 7

Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Step 8

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce. See the RECIPE NOTES below.

Step 9

Cut the lamb (or beef) into large chunks and add to a large bowl.

Step 10

Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.

Step 11

When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.

Step 12

Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.