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Birria

Bob H - 1-29-2011 at 05:03 PM

I made beef birria today, my first time. It was sooooo good I need to take a nap. I will post the recipe later. Man, my house smells wonderful!!!
:yes:

DianaT - 1-29-2011 at 05:09 PM

Now, that is downright mean spirited----making us wait. :lol:

Waiting, waiting, waiting......

BigOly - 1-29-2011 at 05:11 PM

I need photos.......not of you sleeping but the meal.

24baja - 1-29-2011 at 06:09 PM

Birria...Birria we want Birria!!

Wake up man.....we need that recipie!

[Edited on 1-30-2011 by 24baja]

Bob H - 1-29-2011 at 06:59 PM

Yawn.. :yawn:

Just woke up... OK, here it goes. I put this together from several suggestions from others and it came out fantantastic.

Ingrediants:

For the dried chili's -Three Chili Picoso Nuevo Mexico, Three Chili California and Two Pasilla Ancho chili's.

One package of Birria Mixto spices (look for the bay leaves in this package). If this mix is not finely chopped up, grind it up for the marinade... save the bay leaves for the soup pot!!

2 pounds (1 Kilo) of stew meat (chopped up meat) ... Pork also works well, a pork butt chopped up is good too.

6 garlic cloves - minced or chopped up

1 tsp oregano

1/2 tsp ground cumin

1 tsp ground thyme

1/4 tsp cinnamon

3 bay leaves

1 tsp salt

1 onion coarsley chopped

2 teaspoons red-wine vinegar

Water (enough to cover the meat after searing)

For serving the bowl of stew:
1 cup chopped onion and chopped cilantro

Tortillas on the side

Take the mixed birria spices and mix them with cooking oil and mix the stew meat all around that over night (marinade them).

Ready to cook it up:
Clean the dried chili's out, removing the stem and all of the seeds. I cut them open with a sizzor and clean them out. (Please, don't put your fingers near your eyes after doing this without washing your hands, ouch)

Put all the cleaned out dried peppers in very hot water for 15 to 20 minutes to soften them up. When this is done, take all of the peppers and put the red wine vinagar into the blender with the softened peppers (along with a tiny bit of the hot water from the peppers) and blend them up into a paste.

While the chili's are getting soft in the hot water, in a large pot, take the marinaded stew meat out and brown them up in some olive oil (garlic olive oil if you have it).

After browning the meat, add enough water to just cover the meat and add the chopped onion, garlic, bay leaves, thyme and oregano to the water. Also, add the pepper paste from the blender.

Remove from the stove top and cover the pot and put it in the oven at 350 degrees. Cook for at least 2 hours, checking and stirring now and then.

I finish mine off on the stove top with the lid off and remove any unwanted liquid. Before you finish them off on the stove top, take the meat out, place into a large bowl, and pull it all apart and put it back in the broth. I use two forks for this. Even after this, you can use a slotted spoon to mash them up in the pot. This is a must!! It releases all of the flavors.

Tip: I add some Goya Sazon powder (con cilantro y tomate) at the end... two packets.

Serve in the bowl with chopped cilantro and finely chopped onions. Wow!

You will NOT be disappointed!
Bob H

captkw - 1-29-2011 at 07:13 PM

almost sound's like,,if I spell right......pozaeo..no,,,,pazio....no......pazoia......... :?:

Bob H - 1-29-2011 at 07:18 PM

Quote:

Originally posted by captkw
almost sound's like,,if I spell right......pozaeo..no,,,,pazio....no......pazoia......... :?:

Don't know what you mean, none of these spellings work in google. Just try this recipe and you will fall over with happiness!

Diver - 1-29-2011 at 07:50 PM

We have a pork roast in the pot as we speak.
Simmering away with a mix of onion, garlic, carrot, peppers and other good stuff.
It's just falling off the bone and ready to shred.
Then I'll drain the fat off the juices and put the meat back in the pot.
Fresh hot tortillas and garnishes of shredded cabbage, diced tomatoes with cilantro, onion, avocado, olives and hot sauces.

Diver - 1-29-2011 at 07:55 PM

Quote:

Originally posted by captkw
almost sound's like,,if I spell right......pozaeo..no,,,,pazio....no......pazoia......... :?:

Some use the name Pozole for a mexican stew made with pork and hominy (pozole).

David K - 1-29-2011 at 07:56 PM

Bob, we are heading to San Diego tomorrow to visit kids... including the boat show on Harbor Island (where Josh will be with one of Stewart's Race Works super Baja pre-runners on dispaly)...

Anyway, will there be any birria left for a taste sample tomorrow??? :light:

Bob H - 1-29-2011 at 08:02 PM

Quote:

Originally posted by David K
Bob, we are heading to San Diego tomorrow to visit kids... including the boat show on Harbor Island (where Josh will be with one of Stewart's Race Works super Baja pre-runners on dispaly)...

Anyway, will there be any birria left for a taste sample tomorrow??? :light:

Ahhhh........ I just finished it off.... Yummy! Wow, it was good. :tumble:

David K - 1-29-2011 at 08:08 PM

Make more!

24baja - 1-30-2011 at 02:05 AM

Thanks so much for the recipie Bob, I will make it and see if it is as good as China's in Bahia De Los Angeles, oh I hope it is.....

capt. mike - 1-30-2011 at 08:07 AM

i thot birria was made with goat? so it is not meat type dependent but refers to ingredients to make a particular flavor?
must be good the way it reads.

David K - 1-30-2011 at 08:52 AM

If the goat or lamb isn't available, they sub. with beef.

We have had beef birria at Bahia de los Angeles (China's taco stand) and in Puertecitos... both were great!

Bob H - 1-30-2011 at 11:41 AM

Quote:

Originally posted by 24baja
Thanks so much for the recipie Bob, I will make it and see if it is as good as China's in Bahia De Los Angeles, oh I hope it is.....

You will LOVE it.... doesn't need goat meat. Works well with a chopped up pork butt also I have been told. Beef stew meat is wonderful in this recipe. Get at least two pounds of it!

Just make sure you don't miss the step of taking the meat out towards the end to mash it up in a bowl and put it back in and keep mashing around with a slotted spoon. Releases so many flavors, you won't believe it. Even today, over 24 hours later, my house still smells like birria cooking. Uncredible STUFF!

[Edited on 1-30-2011 by Bob H]

24baja - 1-30-2011 at 11:53 AM

For me, I love goat, pork, beef or lamb, but I bet it would be just as tasty with Elk or Deer....mmmmm! Anyway, Thanks Bob!

captkw - 1-30-2011 at 12:11 PM

thank's diver,,that's the word I was looking for!!! pozole

Bajahowodd - 1-30-2011 at 05:36 PM

Over the years, while traveling about in Mexico, it wasn't until I drove through Northern Baja, that I encountered Birria De Res. I'm sure that anyone who can find the correct spices and has the patience to slow cook can turn out an excellent birria. But, it just seems to me that given that birria is traditionally made with goat and sometimes lamb, one should consider the effect on taste that the gamier meat provides.

And speaking of pozole, the primary starch ingredient is hominy, a cousin of corn. I don't have a specific recipe, but, when made using maiz morado, it's to die for.

its just a thing...

msawin - 1-30-2011 at 07:03 PM

I buy it every time I am down "south" a bag of Homney at the Mercado in town. I put it in something, and my neighbors love it??? What ever it is. The "SPECIAL" Item. A must have BAJA staple. martin-o

[Edited on 1-31-2011 by msawin]