Birria Pt 1 Recipe
Servings: 6
Ingredients
- 5 lb goat piece, preferably a hind quarter
- 12 lrg (abt 3 ounce total) dry chiles guajillos stemmed, seeded, and deveined
- 6 x garlic cloves, unpeeled
- 1/4 tsp clove
- 2 tsp lightly-toasted sesame seeds
- 3 Tbsp. cider vinegar
- 1/4 tsp (scant) cumin seeds (or possibly a generous 1/4 tspn grnd cumin)
- 1/2 tsp (scant) black peppercorns (or possibly abt 3/4 tspn grnd pepper)
- 1 tsp salt
- 3/4 c. water
- 2 tsp sugar
- 1 lb fresh masa (or possibly 1 3/4 c. masa harina mixed with 1 c. plus 2 tbspns warm tap water)
- 1 x ripe, large tomato roasted or possibly boiled, cored and peeled (or possibly 3/4 15-ounce can tomatoes, liquid removed)
- 1 tsp oregano
- 1/2 tsp salt
- 1 x cinnamon stick
- 2 x bay leaves
- 1 sm onion minced 1/8" dice
- 2 Tbsp. fresh coriander (cilantro) - (to 3 tbspns) coarsely minced
- 2 sm limes quartered
Directions
- The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hind-quarter, cut into 2 pcs with a cleaver, severing it through the joint at the top of the leg. Place in a large non-corrosive dish.
- The chile marinade: Heat a griddle or possibly heavy skillet over medium heat. Tear the chiles into flat pcs and toast them a few at a time, pressing them against the warm surface with a metal spatula till they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 min. Roast the garlic on the warm griddle or possibly skillet, turning frequently, till soft inside and blackened outside, about 15 min. Cold and peel.
- Drain the chiles and place in a blender jar with garlic, 1/4 tsp. cloves, 2 tsp. lightly toasted sesame seeds and vinegar. Pulverize the cumin and peppercorns in a mortar or possibly spice grinder, and add in to the blender along with the salt and 3/4 c. water. Blend till smooth, then strain through a medium-mesh sieve. Remove 1/2 c., stir in the sugar, cover and set aside for the final glazing. Spread the rest of the chile paste over the meat, cover and chill overnight (at least 18 hrs).
- Slow-steaming: Preheat the oven to 325 degrees. Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or possibly a stockpot. If it doesn't sit at least 1-inch above the bottom of the pot, prop it up on custard c., tin cans or possibly the like. Measure in 4 c. of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
- Add in water to the masa (or possibly masa harina mix) to make a soft dough. Roll tennis ball-size pcs between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 4 hrs.
- Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or possibly mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 qt, if necessary, add in water to bring it to which level. Pour the broth into a small saucepan. Puree the tomato in a blender or possibly food processor, add in it to the broth along with the oregano, cover and simmer over medium-low heat for 45 min. Season with salt.
- Glazing and serving the birria: Shortly before serving, remove the bones, large pcs of gristle and excess fat from the meat, keeping the pcs of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 min to set the glaze.
- Either present the meat on a large platter and pass the hot broth separately, or possibly slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table.
- This recipe yields about 6 servings.
- Suggested Wine: Triple Distilled Perfidia Plata Tequila; Sol Beer; Sangrita
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 527g | |
| Recipe makes 6 servings | |
| Calories 714 | |
| Calories from Fat 106 | 15% |
| Total Fat 11.98g | 15% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 899mg | 37% |
| Potassium 1756mg | 50% |
| Total Carbs 64.03g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.23g | 1% |
| Protein 85.57g | 137% |
