Bob H
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Birria
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!!!
 
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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DianaT
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Now, that is downright mean spirited----making us wait. 
Waiting, waiting, waiting......
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BigOly
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I need photos.......not of you sleeping but the meal.
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24baja
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Birria...Birria we want Birria!!
Wake up man.....we need that recipie!
[Edited on 1-30-2011 by 24baja]
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Bob H
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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
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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captkw
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almost sound's like,,if I spell right......pozaeo..no,,,,pazio....no......pazoia.........
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Bob H
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| 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!
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Diver
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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.
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Diver
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| 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).
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David K
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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???  
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Bob H
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| 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??? |
Ahhhh........ I just finished it off.... Yummy! Wow, it was good.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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David K
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Make more! 
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24baja
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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.....
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capt. mike
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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.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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David K
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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!
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Bob H
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| 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.....
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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]
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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24baja
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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!
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captkw
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thank's diver,,that's the word I was looking for!!! pozole
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Bajahowodd
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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.
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msawin
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its just a thing...
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]
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