If you have yet to learn about the traditional Mexican dish, birria, then you are definitely missing out. Birria is a stew typically made with lamb or goat meat cooked in a delicious adobo sauce. It is usually served in a tortilla not unlike a taco, although some people will eat it as a simple stew.
Birria hails from the Mexican state of Jalisco, and is traditionally served at holidays or celebrations, which makes it perfect for this time of year. It’s also known in Mexico as a good hangover cure because of its hearty spice, which also makes it perfect for this time of year.
While birria is not an easy dish to make, it is well worth the time and effort that goes into it. The following recipe, from Food.com, is a traditional interpretation of birria as a taco-like dish.
Ingredients:
Servings: 8
- 5 lbs lamb (hind quarter) or 5 lbs beef (hind quarter) or 5 lbs pork (hind quarter) or 5 lbs goat meat (hind quarter)
CHILE MARINADE or GLAZE
- 12 dried guajillo chilies, stemmed, seeded (deveined)
- 6 garlic cloves (unpeeled)
- 2 teaspoons lightly toasted sesame seeds
- 1/4 teaspoon whole cloves
- 3 tablespoons cider vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black peppercorns (3/4 teaspoon ground)
- 1 teaspoon salt
- 2 teaspoons sugar
BROTH
- 1 (15 ounce) can diced tomatoes (drained)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 bay leaves
- 1 dash ground cinnamon
TO SERVE
- warm corn tortilla
- 1 medium onion (finely chopped)
- 2 tablespoons dried Mexican oregano
- 2 fresh limes (cut in wedges)
Directions:
PREPARE THE MEAT: Trim the fat from the meat; cut into 2 large pieces. Put meat into a large non-corrosive baking dish or pan.
PREPARE THE MARINADE/GLAZE: Heat a griddle or large cast-iron skillet over medium heat. Tear chiles into flat pieces and toast a few at a time, pressing them against the hot surface, until they crack and blister; flip them and press down again. Transfer chiles to a large bowl and cover with boiling water; weight down with a plate to keep them submerged, and soak at least 30 minutes. Meanwhile, roast the garlic in the same griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. Drain chiles, reserving 3/4 cup soaking liquid; put chiles into a blender with garlic, cloves, sesame seeds, vinegar, cumin, peppercorns or ground pepper, and salt. Process/blend until mixture is smooth; then strain through a medium-mesh sieve into a bowl. Remove 1/2 cup of mixture to a small bowl, and stir in the sugar; set aside to u se for the final glazing.
MARINATE THE MEAT: Spread the rest of the chile paste thoroughly over the meat. Cover completely and refrigerate at least 18 hours.
COOK (SLOW-STEAM) THE MEAT: Preheat the oven to 325 degrees. Use a deep wide roasting pan that has a tight lid. Put a roasting rack into the bottom of the pan (it must sit at least 1 inch above the bottom of the pan—if not, prop it up with custard cups, tin cans, etc.) Measure in 4 cups of water. Then lay the marinated meat onto the rack and spread any marinade remaining in the marinating pan or dish. Cut a double thickness of heavy-duty foil to cover the roasting pan; place the pan lid over, making sure the pan is covered as tightly as possible. Bake 4 hours.
FINISHING THE BROTH: Remove the pan lid and foil; carefully remove the tender meat to a platter. Take out the rack; spoon the fat off the broth with a ladle. Measure out the broth into a 1-quart container; add water to equal 1 quart liquid if necessary, and pour into a saucepan. Puree the tomato in a blender and add it to the broth along with the oregano and cinnamon. Cover; simmer over medium-low heat 45 minutes. Season with salt.
GLAZE THE MEAT: Heat oven to 375 degrees. Remove meat from the bones, keeping pieces of meat as large as possible; discard bones, gristle and excess fat. Set meat on a baking sheet; brush lightly with reserved chile paste glaze, and bake 10 minutes to set the glaze.
TO SERVE: Keep tortillas warm in a towel-covered basket. Serve the broth in a tureen. Present the meat on a large platter, or slice meat across the grain to serve it in deep plates, awash in the broth. Combine onion and coriander in a small bowl to pass with the lime at the table.
Note: Make sure to always wear gloves when handling hot peppers.
If this traditional Mexican dish seems a bit more complicated than you are up for, consider dining with Casa Blanca Mexican Restaurants instead. We offer an extensive menu of authentic Mexican food made fresh daily at all of our locations throughout Massachusetts. Visit us today!