Birria
| Yield: | 10 Servings |
| Categories: | Pork, Spices, Mexican, Meats, Lamb |
| ONE DAY AHEAD | ||
| 2 | Lamb shanks | |
| 1 | Veal breast | |
| 1 | Lamb breast | |
| 3 | lb | Loin of pork, rib or shoulder end |
| 2 | tb | Salt |
| 6 | Chiles anchos | |
| 3 | Chiles guajillos | |
| 10 | Chiles cascabel | |
| Hot water to cover | ||
| 18 | Peppercorns | |
| 4 | Whole cloves | |
| 1/4 | ts | Oregano |
| 1/4 | ts | Cumin seeds, scant ts |
| 1/4 | c | Vinegar |
| 2 | ts | Salt |
| 6 | cl | Garlic, peeled |
| 1/2 | sm | Onion |
| ON SERVING DAY | ||
| 1 1/2 | c | Water |
| The meat | ||
| Flour and water paste | ||
| 2 | lb | Tomatoes, broiled (see recipe) |
| Meat juice | ||
| 1 | c | Onion, finely chopped |
| 1/2 | ts | Oregano |
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