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Mexican Birria Recipe

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This recipe for Mexican Birria, by , is from The Gomez Family Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Letty Beltran

Category:
Category:

Ingredients:  
Ingredients:  
For the Chile Paste

4 guajillo chiles
3 ancho chiles
3 cascabel chiles
2 tbsp vinegar

For the Meat Rub

1 tsp salt
1 tsp freshly ground pepper
1/4 tsp cloves
1 tsp dried oregano
1/4 tsp cumin
1/4 tsp cinnamon
1/2 tsp dried thyme (or 2 to 3 sprigs fresh thyme)

For the Meat
3 to 4 pounds goat meat (or mutton, beef, veal, and/or pork, with or without bones)
1 c. water
1 onion (peeled and coarsely chopped)
2 bay leaves
6 cloves garlic (peeled and finely diced)

For the Garnish
1 c. fresh cilantro (chopped)
1 c. onion (chopped)

Directions:
Directions:
Toast the chilies on a hot griddle or skillet over medium heat until browned, but not burned. When chilies have rehydrated, drain them. Process chilies and vinegar in a blender to make a paste.

Making the Rub and Marinating the Meat
In a small bowl, mix together all the rub ingredients. Rub the meat well with this mixture. Coat the meat with half of the chile paste. Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.

Cooking the Meat
Preheat oven to 350 F. Pour the 1 cup of water into a Dutch oven or deep casserole dish. Add the coarsely chopped onion, bay leaves, diced garlic, and the remaining chile paste. Place meat on a rack that sits just above the water mixture. Place lid on the pot, making sure that it covers tightly, and bake for 4 hours.

Finish and Serve the Birria
Remove the meat from the Dutch oven. Distribute the meat among six to eight bowls. Serve with broth (as a soupy stew) or as a saucy taco filling with corn tortillas.

 

 

 

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