AlexH 0 Posted March 14, 2010 After my shopping trip yesterday I decided to make something special for "Mothers Day" (in the UK it's today!) ...so I cooked a "Birria" which is an authentic Mexican dish of slow roasted meat (in this case goat, but also lamb or beef would be OK) with a very tasty "broth" made with chillis... serve it with Tortillas and garnishes... Ingredients (for 4 hungry people) shoulder of goat (about 1.5 kg) Chillis... (these really should be authentic otherwise the taste will not be the same) 2 x Mulato, 2 x Pasilla, 2 x Guajillo (some recipies also use Cascabel) 1 tablespon vinegar 1 large onion (roughly chopped) 2 garlic cloves (roughly chopped) 2 or 3 bay leaves Spice rub... 1/2 teaspoon cinnamon, 5 cloves, 1 teaspoon black peppercorns, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried thyme (or 2 of fresh), 1 teaspoon cumin seeds (grind all together to make a coarse powder) ...Rub this on the meat and leave to marinade Toast the chillis on a hot dry pan (the smell is incredible!) then soak them in about 150ml of hot water for at least 20 minutes... Remove seeds and stalks, then blend the chillis with the soaking water (strained) and the vinegar... this should make a thick paste which has an incredible depth of coulour, and an even better smell! Put about half of this paste on the meat and rub in ...at this stage it would be ideal to marinade it overnight, but I left it for just a few hours and the effect was still good! Put the rest of the marinade, together with about 400ml water, the onion, garlic and bay leaves in the bottom of a large casserole dish, then put a rack in so that the meat is not sitting in the liquid. Put the meat in the dish, cover it with a lid and put it in a medium oven (about 170°C) for 2 - 3 hours... Then you can make the Tortillas... Flour Tortillas (Corn ones would be more authentic, but Flour ones are easy to make (and as it was Mothers Day I also had some "help" in the kitchen!) 375g plain flour 10g baking powder 10g salt 50ml olive oil (Lard is more authentic!) about 175ml warm water mix the ingredients (except water) together.... then add the water a bit at a time, mixing until it forms a dough. Knead the dough for at least 10 minutes and then leave to rest, for about 20-30mins... divide the dough into 12-16 pieces and roll them into very thin circles (this requires a bit of effort! ...and no "distractions"!!! ) Heat a frying pan and cook them one at a time (with no oil) until they "puff up" and are a bit toasted (a few brown spots on each side) The meat should be very tender... you can shred it apart with two forks to serve it... ...then serve everything together... the "broth" from the meat in separate bowls, lime, onion, corriander leaves (if you like them) and lots of cold beer! (we also had a little avocado and tomato salad!) Share this post Link to post Share on other sites
seemie 4 Posted March 17, 2010 I think I'm in love with this recipe... I don't have Mulato, but I have some dried pasilla from last year and I'm growing Guajillo and Cascabel this year, I think I will try this recipe when they will ripe. Share this post Link to post Share on other sites
AlexH 0 Posted March 18, 2010 I think I'm in love with this recipe... I don't have Mulato, but I have some dried pasilla from last year and I'm growing Guajillo and Cascabel this year, I think I will try this recipe when they will ripe. Thanks seemie, I'm glad you like the recpie and I really hope you try it, it's perfect for the chillis you are growing!! Share this post Link to post Share on other sites
Lonewolf 18,125 Posted March 18, 2010 Ho appena mangiato, eppure un certo languorino ... Bravo! Share this post Link to post Share on other sites
