Quick Recipe Version (TL;DR)

Yield: 6 hearty servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Quick Ingredients

3 lb (1.4 kg) lamb shoulder or leg, cut into 1.5–2 inch chunks
6 dried guajillo chiles, 3 dried ancho chiles, 2 dried pasilla chiles
1 can (14.5 oz / 400 g) fire-roasted tomatoes
2 large white onions (half for sauce, half for stew, one for garnish)
6 garlic cloves
4 cups (960 ml) low-sodium beef or chicken broth, plus up to 1 cup water
3 tbsp apple cider vinegar
2 tsp ground cumin, 2 tsp dried oregano, cinnamon, cloves, smoked paprika
2 bay leaves, 2 tbsp neutral oil, kosher salt, black pepper
Cilantro, lime wedges, diced onion, radishes, jalapeños, warm tortillas or rice

Do This

1. Toast dried chiles in a dry pan until fragrant, then soak in hot water for 20 minutes.
2. Blend soaked chiles with tomatoes, onion, garlic, vinegar, spices, and some broth until very smooth.
3. Season lamb with salt and pepper, then brown in a heavy pot in hot oil.
4. Add sliced onion, sauté briefly, then pour in the chili-tomato sauce, remaining broth, bay leaves, and cinnamon stick.
5. Cover and braise at 325°F (163°C) for 2–2.5 hours until lamb is fall-apart tender.
6. Shred lamb in the pot, adjust thickness with water if needed, and season to taste.
7. Serve in bowls with plenty of broth, topped with diced onion, cilantro, lime, and your favorite extras.

Why You’ll Love This Recipe

Deep, smoky, chili-forward flavor with meltingly tender lamb in a rich, brick-red broth.
Comforting one-bowl meal, finished with bright lime, crunchy onion, and fresh cilantro.
Mostly hands-off braise time, perfect for weekends or a cozy dinner with friends.
Fantastic leftovers that taste even better the next day and can be turned into tacos.

Grocery List

Produce: 2 large white or yellow onions, 1 medium white onion (for garnish), 6 garlic cloves, 2–3 limes, 1 bunch fresh cilantro, 4–6 radishes (optional), 1–2 jalapeños or serrano peppers (optional)
Dairy (optional): Queso fresco or feta, Mexican crema or sour cream (optional for serving)
Pantry: 6 dried guajillo chiles, 3 dried ancho chiles, 2 dried pasilla chiles, 1 can (14.5 oz / 400 g) fire-roasted tomatoes, apple cider vinegar, neutral oil, beef or chicken broth, ground cumin, dried Mexican oregano, ground cinnamon, ground cloves, smoked paprika, bay leaves, cinnamon stick, kosher salt, black pepper, corn tortillas or rice

Full Ingredients

For the Chili-Tomato Birria Sauce

6 dried guajillo chiles, stems and seeds removed (about 0.7 oz / 20 g)
3 dried ancho chiles, stems and seeds removed (about 0.8 oz / 24 g)
2 dried pasilla chiles, stems and seeds removed (about 0.4 oz / 12 g)
2 cups (480 ml) boiling water, for soaking chiles
1 can (14.5 oz / 400 g) fire-roasted crushed or whole peeled tomatoes
1/2 large white or yellow onion, roughly chopped
6 garlic cloves, peeled
3 tbsp (45 ml) apple cider vinegar
2 tsp ground cumin
2 tsp dried Mexican oregano (or regular oregano)
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp smoked paprika (optional, for a subtle smoky note)
1 1/2 tsp kosher salt (use 3/4 tsp if using table salt)
1 tsp freshly ground black pepper
1 cup (240 ml) low-sodium beef or chicken broth

For the Lamb Stew

3 lb (1.4 kg) lamb shoulder or leg, cut into 1.5–2 inch chunks, excess hard fat trimmed
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp neutral oil (such as canola, vegetable, or avocado oil)
1/2 large white or yellow onion, thinly sliced
3 cups (720 ml) low-sodium beef or chicken broth
2 bay leaves
1 small cinnamon stick
Up to 1 cup (240 ml) hot water, as needed to adjust thickness

For Serving

1 medium white onion, finely diced (rinse briefly under cold water to tame sharpness, optional)
1 cup (about 30 g) fresh cilantro leaves and tender stems, chopped
2–3 limes, cut into wedges
4–6 radishes, thinly sliced (optional)
1–2 fresh jalapeños or serrano peppers, thinly sliced (optional, for extra heat)
Warm corn tortillas or cooked rice, for serving
Optional: 1/2 cup (70 g) crumbled queso fresco or feta; Mexican crema or sour cream

Step-by-Step Instructions

Step 1: Toast and Soften the Dried Chiles

Set a large heatproof bowl near the stove. In a dry skillet over medium heat, add the guajillo, ancho, and pasilla chiles in a single layer. Toast them for 30–45 seconds per side, turning frequently, until they darken slightly and smell very fragrant. Do not let them blacken or burn, or they will turn the sauce bitter.

Transfer the toasted chiles to the bowl and pour in 2 cups (480 ml) boiling water, pressing them down so they are submerged. Cover the bowl with a plate and let the chiles soak for 20 minutes, until completely soft and pliable. Reserve the soaking liquid for blending.

Step 2: Blend the Chili-Tomato Birria Sauce

In a blender, combine the softened chiles (lift them out with tongs; do not discard the soaking liquid yet), fire-roasted tomatoes, 1/2 roughly chopped onion, garlic cloves, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, ground cloves, smoked paprika (if using), 1 1/2 tsp kosher salt, and 1 tsp black pepper.

Add 1/2 cup (120 ml) of the reserved chile soaking liquid and 1 cup (240 ml) broth. Blend on high for 1–2 minutes, until the sauce is completely smooth and thick. If your blender struggles, add a bit more soaking liquid, a tablespoon at a time. For an ultra-silky broth, pour the sauce through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible. Set the finished sauce aside.

Step 3: Season and Brown the Lamb

Pat the lamb chunks dry with paper towels. This helps them brown instead of steam. Season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a large, heavy Dutch oven or oven-safe pot (at least 5-quart capacity) over medium-high heat. Add 2 tbsp neutral oil. When the oil is shimmering, add about half of the lamb in a single layer, leaving space between pieces. Brown for 3–4 minutes per side until nicely seared, then transfer to a plate. Repeat with the remaining lamb, adding a touch more oil if needed. Do not rush this step; good browning builds deep flavor for the stew.

Step 4: Build the Stew Base

Reduce the heat to medium. In the same pot, add the 1/2 thinly sliced onion and a pinch of salt. Sauté for 3–4 minutes, scraping up any browned bits from the bottom, until the onion softens and turns golden at the edges.

Stir in the reserved chili-tomato sauce, then add 3 cups (720 ml) broth, bay leaves, and the cinnamon stick. Bring the mixture to a gentle simmer, then return all the browned lamb and any accumulated juices to the pot. The meat should be mostly submerged; if not, add up to 1/2 cup (120 ml) water. Stir to combine and bring back to a simmer.

Step 5: Braise Until the Lamb Is Fall-Apart Tender

Preheat your oven to 325°F (163°C) while the stew comes to a simmer. Once simmering, cover the pot with a tight-fitting lid and transfer it to the oven.

Braise for 2–2 1/2 hours, checking once about halfway through. If the liquid level seems low, add another 1/2 cup (120 ml) hot water. The lamb is done when it is very tender and easily shreds with a fork. If the lamb is not yet tender, continue braising in 15–20 minute increments, checking again as needed.

Step 6: Shred the Lamb and Finish the Broth

Carefully remove the pot from the oven. Discard the bay leaves and cinnamon stick. Use tongs or a slotted spoon to transfer the lamb chunks to a large bowl. Shred the meat with two forks into bite-sized pieces, discarding any large fatty bits if desired.

Skim excess fat from the surface of the broth in the pot with a spoon (leave some for flavor). Return the shredded lamb to the pot and stir to combine. If the stew is thicker than you like, add up to 1/2 cup (120 ml) hot water to loosen it. Taste and season with more salt and pepper as needed. The broth should be bold, savory, slightly tangy, and warmly spiced.

Step 7: Assemble Hearty Birria-Style Bowls

Prepare your garnishes: finely dice the remaining medium white onion, chop the cilantro, slice the radishes and jalapeños, and cut the limes into wedges. Warm corn tortillas or cooked rice for serving.

Ladle generous portions of the lamb and plenty of the chili-tomato broth into wide bowls. Top each bowl with a handful of diced onion and chopped cilantro. Add radish slices and jalapeño rings if you like more crunch and heat. Serve with lime wedges on the side for squeezing over the stew, and offer warm tortillas or rice to soak up the flavorful broth. Add crumbled queso fresco or a spoonful of crema if you enjoy a creamy contrast.

Pro Tips

Control the heat level: This version is medium in spice. For milder stew, reduce the pasilla chiles or remove every bit of chile seed. For spicier stew, add 1–2 dried arbol chiles to the blend.
Toast, do not burn: Properly toasting the dried chiles unlocks deep flavor. If they blacken, start over; burned chiles will make the whole pot bitter.
Strain for silky broth: If you prefer a smoother, restaurant-style consomé, always strain the blended sauce before adding it to the pot.
Make it ahead: The flavors improve after resting. If you can, cook the stew a day ahead, chill overnight, skim some fat, and reheat gently before serving.
Use the right cut: Lamb shoulder or leg with some marbling gives you tender, flavorful meat that shreds beautifully without drying out.

Variations

Pressure Cooker / Instant Pot: Follow the same steps for toasting chiles, blending the sauce, and browning the lamb using the Sauté function. Add everything to the pot, seal, and cook on High Pressure for 45 minutes, then let pressure release naturally for 15 minutes before venting.
Beef Birria-Style Stew: Substitute lamb with 3 lb (1.4 kg) beef chuck roast cut into chunks. Cooking time will be similar, though very tough cuts may need an extra 20–30 minutes of braising.
Turn Leftovers into Tacos: Use a slotted spoon to pull tender lamb from the broth, crisp it in a hot skillet with a little fat, and serve in tortillas with a small bowl of the birria broth on the side for dipping.

Storage & Make-Ahead

Cool the stew completely, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors will deepen as it sits, and the fat will solidify on top, making it easy to skim before reheating if you prefer a lighter broth. To reheat, warm gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened.

For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make just the chili-tomato sauce up to 3 days in advance and store it in the fridge; when ready to cook, brown the lamb and proceed with the recipe.

Nutrition (per serving)

Approximate for 1 of 6 servings, stew only (without tortillas, rice, or toppings): about 570 calories; 37 g fat; 15 g saturated fat; 16 g carbohydrates; 4 g fiber; 7 g sugars; 44 g protein; 900 mg sodium. Actual values will vary based on the specific cuts of lamb, broth brand, and how much fat you skim.

Lamb Birria Stew Bowls with Chilies and Lime