Text 3223, 84 rader
Skriven 2013-08-07 07:03:24 av Dave Drum (1:261/38)
Ärende: Chile 3592
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Birria (Seasoned & Baked Meat)
 Categories: Lamb/mutton, Beef, Pork, Chilies, Vegetables
      Yield: 9 Servings

MMMMM-----------------------ONE DAY AHEAD----------------------------
      2    Lamb shanks
      1    Veal breasy
      3 lb Pork loin
      2 tb Salt
      3    Ancho chilies
      3    Guajillo chilies
     10    Cascabel chilies
     18    Peppercorns
      4    Cloves; whole
    1/4 ts Dried oregano
    1/4 ts (scant) cumin seed
    1/4 c  Vinegar
      2 ts Salt
      6 cl Garlic; peeled
    1/2 sm Onion

MMMMM------------------------SERVING DAY-----------------------------
  1 1/2 c  Water
           Meat from above
           Flour & water paste
      2 lb Tomatoes; broiled
      1 c  Onions; fine chopped
    1/2 ts Dried oragano

  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 chilies 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
  chilies used in Zacatecas, rather than the plain chilacate
  or ancho used in Jalisco.

  One day ahead: 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 chilies lightly,
  turning them from time to time so that they will not burn.
  Remove the veins and seeds. Put the chilies 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: Preheat the oven to 350øF/175øC.

  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.

  Makes 8 to 10 servings

  Uncle Dirty Dave's Archives

MMMMM

... I am not sincere, even when I say I am not. -- Jules Renard

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