bajabuddha
Banned
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Registered: 4-12-2013
Location: Baja New Mexico
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Mood: Always cranky unless medicated
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POZOLE or BIRRIA recipes, anyone?
I love the stuff, want to try my hand(s) at them both. Preferably pork pozole, chicken would maybe do. Birria is supposed to be goat, would maybe do
some lamb instead... any suggestions?
El good-o! 
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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Hook
Elite Nomad
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Registered: 3-13-2004
Location: Sonora
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I have never made either, mostly because there is good pozole (red, not white) and birria where I live in Sonora.
But I will tell you this. Whatever birria recipe you decide on, make sure it has cloves and cumin in it in distinguishable quantities. When those two
are present and meld together with the conventional birria ingredients, it is magic. Almost like a Middle Eastern meat flavor.
Especially the clove flavor. I've had birria without it and it just isn't as good, for my palette.
One stand in our town in San Carlos uses the same recipe for goat or beef. They are both excellent. Don't feel like it has to be goat or mutton. Beef
birria is great, too.
The best birria is a two step cooking process. A braising in the oven and then a simmering in a broth. It comes out moist and like shredded meat.
Great taco texture.
The most popular taco stand prep over here is "jugo de birria". It's a soup bowl with jugo (broth). But it is NOT really a soup the way many
restaurants serve it. It's probably 75% meat to 25% broth. Comes with a stack of corn tortillas and garnishes of cilantro, white onion, lime and
cabbage. Either make tacos or eat it like a stew......or both!
[Edited on 1-23-2020 by Hook]
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mtnpop
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if you are anywhere close to Mulege Sun. the 26th there is a
chili---Pozole cookoff competition . starts at 10 am..]
pretty good fun and a good variety of both to be had.
Sponsored by the Rotary and is set up on the malecon...
plenty of bloody mary and cerveza to help wash it down.
go and enjoy the day... proceeds go to local charities....
Common sense is a flower that doesn\'t grow in everyone\'s garden.....
A wise man once spoke nothing.....
Never kick a cow chip on a hot day!!
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mtgoat666
Select Nomad
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Mood: Hot n spicy
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Quote: Originally posted by mtnpop  | if you are anywhere close to Mulege Sun. the 26th there is a
chili---Pozole cookoff competition . starts at 10 am..]
pretty good fun and a good variety of both to be had.
Sponsored by the Rotary and is set up on the malecon...
plenty of bloody mary and cerveza to help wash it down.
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Twice ordered a bloody mary in baja. Won’t make that mistake again! What do Mexicans do to ruin a good drink?
And the michelada! I am going to vomit now!
[Edited on 1-23-2020 by mtgoat666]
Woke!
“...ask not what your country can do for you – ask what you can do for your country.” “My fellow citizens of the world: ask not what America
will do for you, but what together we can do for the freedom of man.”
Prefered gender pronoun: the royal we
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BAJA.DESERT.RAT
Senior Nomad
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Registered: 11-5-2009
Location: BAJA SUR
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hola,
look it up on youtube. you'd be surprised what's there. ( i hope )
BIEN SALUD, DA RAT
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chippy
Super Nomad
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https://www.superama.com.mx/catalogo/d-panaderia-tortilleria...
My camping go to.
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Paco Facullo
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Mood: Abiding ..........
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[/rquote]
Twice ordered a bloody mary in baja. Won’t make that mistake again! What do Mexicans do to ruin a good drink?
And the michelada! I am going to vomit now![/rquote]
Some like clam juice and others don't 
.
Since I've given up all hope, I feel much better
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KurtG
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Location: California Central Coast
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In Guadalupe, California there is a restaurant called La Simpatia that has been there since 1944 and is still run by a member of the original family.
She says the recipes are the same as the originals. The Saturday and Sunday special is Birria but unlike anywhere else I have been it is pork. It one
of my favorite things anywhere and we are usually there a couple of times a month. Hook is right about the spices, there is definitely cloves and I
think I taste a little allspice and maybe cinnamon. I have asked about the recipe but of course they just smile and say nothing.
The sign in the window says "established 1944" which is also the year that I was "established" so it is our go to spot for my birthday every year.
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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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I think you're right, KurtG. I think there are other spices like cinnamon and allspice in the versions I prefer.
I see some recipes that also include a chunk of fresh ginger in the simmering.
The seasoning of this meat is not your typical Mexican seasoning of meat. It reminds me of the way meats are done in Lebanese cooking.
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