Recipe#12505

Title: Birria 03

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Birria 
 Date: 14 Feb 1999 20:19:50 -0700 
 Message-ID: <7a83om$ee9@llama.swcp.com> 

2 lamb shanks
 A veal breast
 A lamb breast
 3 pounds loin of pork
 2 Tbsp 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
 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.
 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.