Recipe#12503

Title: Birria

Newsgroups: soc.culture.mexican,rec.food.recipes 
 From: dmorales@neumann.uwaterloo.ca (Daniel M. German) 
 Subject: Birria 
 Message-ID: CKECvo.3Bn@undergrad.math.uwaterloo.ca 
 Date: Sat, 29 Jan 1994 15:11:48 GMT 

The real name is 'birria'.  Unfortunately I have the recipe in
 Spanish. I will try to do my best to translated to English.
 Ingredients
 1 kg. of lamb (the part of the lamb you need is called 'aguay'on' in
 Spanish. I have no idea how  it can be translated but
 almost any section of lamb will do)
 6 'ancho' pepper (or 'Chile ancho' It is the same as Anaheim Pepper but
 DRIED, all ).hot peppers used in this recipe are dried, do not use
 them fresh).
 3 'cascabel' pepper (or 'chile cascabel)
 3 'morita' pepper (or 'chile morita)
 2 cloves
 8 seeds of black pepper
 1 chunck of cinammon
 1/2 teaspoon of oregano
 2 garlics
 1/4 tablespoon of vinegar
 1 small twig of thyme
 3/4 tablespoons of water
 Salt
 2 tablespoons of lard
 Put 'cascabel' and' morita' in boiling water for 2 minutes.
 Open the 'ancho' pepper, remove the seeds and toast them a little. Put
 in boiling water for 2 minutes also (the reason the peppers are put in
 water is to soften them)
 Put the meat in a stewpan, already cut in small pieces (don't heat)
 Blend perfectly everything else. Mix it with the meat. Cover it and
 put in the fridge overnight.
 Add melted lard and put it in the oven during 1 1/2 hrs. at 150
 Celsius degrees.
 ---------------------------------------
 If you want to season it with the "right" salsa, prepare the
 following:
 Salsa para Birria
 6 green tomatoes (tomatillo in USA, 'tomates' in Central M'exico)
 1/2 teaspoon oregano
 2 tablespoons of chopped onion
 Salt & Black pepper.
 Take some of the broth of the birria, the tomatoes and some of the
 water that you used to boil the peppers (the day before). Blend.
 Put the oregano and the onion on the birria. Serve hot.
 Man, this is one of my favorite dishes. You might have problems
 trying to get the dry peppers. But if you are in a heavily Mexican
 populated area you are likely to find them.
 I took this recipe from Chepina Peralta's TV show last summer. She is
 probably the best known cook in central Mexico.