[CH] mex -14- Birria

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Birria
 Categories: Mexican, Lamb, Chilies
      Yield: 6 Servings
 
      1 kg Lamb
      6    Anchos [Dried Anaheims]
      3    Chile Cascabel
      3    Chile Morita
      2    Cloves
      8    Seeds black pepper
      1    Chunk cinnamon
    1/2 ts Oregano
      2    Garlics
    1/4 tb Vinegar
      1 sm Twig thyme
    3/4 tb Water
           Salt
      2 tb Lard
           Salsa:
      6    Tomatillos
    1/2 ts Oregano
      2 tb Chopped onion
           Salt & Black pepper
 
  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
  
  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.
  
  I took this recipe from Chepina Peralta's TV show last summer. She is
  probably the best known cook in central Mexico.
  
  From: Daniel M. German
 
MMMMM
 

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