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