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Author: Subject: POZOLE or BIRRIA recipes, anyone?
bajabuddha
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[*] posted on 1-22-2020 at 05:39 PM
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?
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Hook
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[*] posted on 1-22-2020 at 07:21 PM


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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[*] posted on 1-22-2020 at 09:54 PM


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....





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[*] posted on 1-22-2020 at 10:11 PM


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.



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]




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BAJA.DESERT.RAT
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[*] posted on 1-23-2020 at 12:13 AM


hola,

look it up on youtube. you'd be surprised what's there. ( i hope )

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[*] posted on 1-23-2020 at 05:34 AM


https://www.superama.com.mx/catalogo/d-panaderia-tortilleria...

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[*] posted on 1-23-2020 at 10:48 AM




[/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 :smug:

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[*] posted on 1-23-2020 at 12:04 PM


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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[*] posted on 1-24-2020 at 07:28 AM


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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