Birria is a Mexican dish from the state of Jalisco; the same state where Tequila and Mariachis come from. The dish is a meat stew usually made from goat meat but occasionally made from beef or lamb.
Birria is often served at special occasions or holidays, such as weddings and Christmas. Preparation techniques vary, but the meat is always marinated in an adobo sauce made of vinegar, dried chillies, herbs and spices before cooked in a broth and then served with corn tortillas and garnished with chopped onion, cilantro and drizzled with lime juice.
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- 2 kgs deboned lamb shoulder, trimmed and cut goulash (save a bone for extra flavour) - if you prefer beef, use sheen.
- 8 Guajillo – Dry Chillies
- 8 Pasilla – Dry Chillies
- 1 medium onion
- 2 garlic cloves
- 1 clove
- 1 tsp cumin
- 1 TBS Oregano
- 2 TBS salt
- For the garnish:
- 1 onion, finely chopped
- 1 large coriander spring, finely chopped
- 3 limes, cut in half
- Valentina Red Salsa Picante
- Corn Tortilla
1. Roast the chillies, remove seeds and then hydrate in warm water for at least 20 minutes.
2. Roast garlic and onions.
3. Add chillies, garlic onion, clove, cumin, oregano and salt into a blender and liquidize.
4. Add the sauce to the meat. Cover and marinate for 4 hours.
5. Place the meat -and bones- in a large pot. Add 3 liters of water. Cook on medium heat for about 3 hours or until meat is tender. Check seasoning. If necessary add more salt.
6. Remove meat and shred. Return to the broth. Discard bones. Bring to a boil as it must be served very hot.
7. Serve in soup bowls and let your guests garnish with the onion and coriander; drops of lime juice and salsa as desired.
Serve with warm corn tortillas.
*If using a slow cooker, set on low and cook for 8 hours.
*If using a pressure cooker, cook for 1.5 hours.