birria (mexican barbecue) |
| Name: |
jessica reynoso |
| Base: |
fort campbell |
| Recipe: |
4 pounds of meat
4 guajillo chiles
3 ancho chiles
3 cascabel chiles
1 teaspoon of black pepper
1 teaspoon cloves
1 tbsp oregano
1 teaspoon of ground cumin
1 tablespoon of thyme
6 garlic cloves finely chopped
1/2 teaspoon of cinnamon
3 bay leaves
1 tablespoon of salt
1 white onion
2 tablespoons of red wine vinegar
1 cup of water
1 cup chopped onion
1 cup of chopped cilantro
(mixed together)
corn tortillas for serving
eat with authentic mexican rice
Toast the chiles on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When done soaking, process in blender with the vinegar to make a paste.
Mix the salt, pepper, cloves, oregano, cumin, cinnamon and thyme. Rub the meat well with this mixture. Then coat the meat with half of the chile paste. Let marinate overnight
Fill the pot with the water, Add the chopped onion, bay leaf, garlic and the remaining chile sauce to the water. Place meat on a rack that sits just above the water. Place lid on and cook for 4 hours
Remove the meat and place into serving bowls. There are two ways to finish. The first way has no broth. Remove bay leaves from liquid. If liquid is too watery, reduce by boiling in a small pan. Coat the meat chunks with the reduced chile sauce. Use meat to fill tortillas and top with onions and cilantro. The second way is to let the liquid cool slightly and remove the bay leaves. At this point some people blend the liquid. Add enough hot water to make at least 2 cups. Ladle the liquid over the meat and top with chopped onion and cilantro. Serve with warm corn tortillas. |
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