[CH] mex -15- Birria De Jallisco

Jim Weller (arcticchef@theedge.ca)
Wed, 05 May 2004 23:18:13 -0600 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Birria De Jallisco
 Categories: Mexican, Pork, Lamb, Chicken, Ribs
      Yield: 4 Servings
 
  1 1/8 lb Goat or pork meat
  1 1/8 lb Goat or pork leg (the lower
           Part, where the calves are)
  1 1/8 lb Goat or pork ribs
      2    Arbol peppers, seeded
      2    Pasilla peppers, seeded
      3    Ancho peppers, seeded
      3    Garlic cloves
      5    Allspice
    1/4 ts Thyme
    1/4 ts Oregano
    1/4 ts Ginger
    1/2 ts Sesame seeds
           Juice of two oranges (sour
           Oranges are better)
      1 c  Good vinegar
           Salt to taste
      2 ts Marjoram to cook the meat
           For the broth:
  1 5/8 lb Tomatoes, roasted, peeled
           And seeded
    1/2 lg White onion
      1    Garlic cloves
      1 ts Oregano
      2 tb Lard or corn oil
  2 1/2 qt Chicken broth
           To serve:
           Minced onion,
           Dry oregano,
           Limes,
           Hot sauce (see below)
 
  Soak the peppers in hot water for 10 minutes. Blend them with the
  spices, oj and vinegar, strain and season with salt. Put the meat in a
  dutch oven, cover with the sauce and refrigerate overnight.
  
  Cook in low heat with the marjoram until tender. Move to the oven at
  400 F to brown. Cut in pieces and serve with tortillas, minced onion,
  limes and hot sauce, or also with the broth (below) with oregano.
  
  For the broth: Blend the tomatoes with onion, garlic, oregano and
  strain. Saute in hot lard until well seasoned, add broth and simmer
  for 10 minutes.
  
  For the hot sauce: Toast 3.5 oz of arbol peppers (small, very hot dry
  peppers), seed them and blend with 1 cup of water, 1/2 cup white
  vinegar and salt.
  
  Victor Martinez
 
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