Birria De Borrego (Mexican Lamb Stew)
Make Birria De Borrego with pre-ground chili powder. Easy, hands-off Mexican lamb stew - perfect for birria tacos, burritos, or nachos. Family-friendly mild recipe!
Servings: 12 servings
Calories: 84kcal
Ingredients
Birria Spice Mix
- 2 tbsp ancho chili powder
- 1 tbsp smoked paprika powder
- 1/2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp Mexican oregano or regular oregano
Stew Ingredients
- 1 1/2 lb lamb shoulder deboned
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 1/4 cup orange juice
- 2 cups beef stock or lamb stock
- 3 roma tomatoes diced, or other tomatoes
- 2 bay leaves
- 3 cloves
- 1 cinnamon stick
To serve (optional)
- 1 lime cut into wedges
- 1 tbsp fresh cilantro
- 1/2 red onion finely sliced
Instructions
- Preheat the oven to 320F (160C).
- Prepare the chili blend ahead of time as the stew comes together quickly. Measure the ground ancho chili powder, smoked paprika, chipotle powder, ground cumin, and oregano. Prepare the other ingredients.2 tbsp ancho chili powder, 1/2 tsp chipotle chili powder, 1 tbsp smoked paprika powder
- To prepare the lamb shoulder, remove any excess fat and cut it into 1-inch cubes. Pat dry the pieces with a paper towel and season them with salt and pepper.1 1/2 lb lamb shoulder, 1 tsp salt, 1/2 tsp ground black pepper
- To brown the lamb pieces, heat a Dutch oven or oven-proof large pot on high heat. Add the olive oil, and once heated, add the seasoned lamb pieces. Sear 1/2 of the meat for 2-3 minutes to get some color on it and lock in the juices. Repeat with the second batch. You want the meat to brown, not stew, so it's best to do it batches to avoid overcrowding the pot. Remove the seared lamb and set aside.1 tbsp olive oil
- Reduce the heat to medium-high, add the diced onion and garlic to the leftover fat, and cook for 1-2 minutes while stirring until fragrant.1 yellow onion, 4 garlic cloves
- Add the chili mix and incorporate the spices while stirring constantly to avoid it from burning.
- Add the orange juice to deglaze the pot. Scrape any brown bits from the bottom. Add the stock and tomatoes, followed by the meat and remaining spices. Mix to combine and bring it to a simmer.1/4 cup orange juice, 2 cups beef stock, 3 roma tomatoes, 1 tsp ground cumin, 1 tsp Mexican oregano, 2 bay leaves, 3 cloves, 1 cinnamon stick
- Add a lid and transfer the pot to the oven and slow-cook for 3 hours until the meat is meltingly tender. Check the liquid levels half way through and add some extra stock if needed.
- Once cooked, remove the cinnamon stick, cloves, and bay leaves. Serve it alongside fresh lime wedges, finely sliced red onion, and fresh coriander over rice. Or shred the lamb meat to make tacos, burritos, or other birria Mexican dishes.1 lime, 1 tbsp fresh cilantro, 1/2 red onion
Video
Notes
Slow cooker: You can use a slow cooker to slow cook the stew on low for 8 hours.
Stovetop: You can simmer the stew on low on the stove for 3 hours but you'd need to stir it occasionally to make sure the bottom doesn't burn.
Storage: Birria is perfect for meal prep as the flavors intensify over time. Store any leftovers in an airtight container it can be stored in the refrigerator for 4 days or freezer for up to 3 months.
Nutrition
Calories: 84kcal | Carbohydrates: 5g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 323mg | Potassium: 303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
