Birria (seasoned and baked meat)
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Birria (seasoned and baked meat)
  Meat    Appetizers    Mexican    Lamb  
Last updated 6/12/2012 1:08:43 AM. Recipe ID 35342. Report a problem with this recipe.
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      Title: Birria (seasoned and baked meat)
 Categories: Appetizers, Mexican, Lamb
      Yield: 6 Servings
 
      8    To 10 servings
 
  It is a really rustic dish. Usually a whole goat or lamb, although in
  some places just the offal, is seasoned with a paste of ground spices
  and chiles and cooked in a pit barbecue. As you wander around
  Guadalajara at night, you can see that tacos of birria head the list
  of antojitos on the street-side stands and always appear prominently
  on the Sunday menus of the smaller regional restaurants. Here is a
  family version of birria, with the variety of chiles used in
  Zacatecas, rather than the plain chilacate or ancho used in Jalisco.
  
  One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds
  loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles
  cascabel 18 peppercorns                    4 whole cloves 1/4 tsp
  oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves
  garlic, peeled 1/2 small onion Directions: There will be
  approximately 6 to 7 pounds of meat. Slash the meats in several
  places down to the bone and rub the salt well into it. Meanwhile,
  prepare the chili paste. Heat the comal and toast the chiles lightly,
  turning them from time to time so that they will not burn. Remove the
  veins and seeds. Put the chiles to soak in hot water for about 20
  minutes, then transfer with a slotted spoon to the blender jar, add
  the rest of the ingredients, and blend to a smooth sauce. Cover the
  meat thickly with the paste and set it aside to season for about 18
  hours.
  
  On serving day: 1 1/2 cups water The meat Flour and water paste 2
  pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano
  Preheat the oven to 350 degrees. Put the water into the bottom of a
  large Dutch oven or casserole with a tightly fitting lid and place
  the meat on a rack so that it is just above the water. Seal the lid
  with a paste of flour and water and cook for about 3 1/2 to 4 hours,
  by which time the meat should be almost falling off the bones. Strain
  off the juices from the bottom of the pan, cool, and skim off the
  fat. There should be about 2 cups of juices left- if not, make it up
  to 2 cups with water. Blend the tomatoes to a smooth sauce. Put the
  sauce and the skimmed juices from the meat into a saucepan and bring
  to a boil. Serve each portion of mixed meats in a deep bowl. Pour 1/2
  cup sauce over the meat and sprinkle with the chopped onion and
  oregano. Eat with tortillas.
  




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Recipe ID 35342 (Apr 03, 2005)

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