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Mexican | |
| 2 ancho chiles 1 cascabel chile 2 guajillo chiles 1 � pounds beef brisket or steak or poultry or pork (cut in chunks) 1 white onion, coarsely chopped 3 garlic cloves, minced 1 bay leaf 1 tablespoon thyme 1 teaspoon oregano 1 teaspoon ground cumin � cup red wine vinegar � cup chopped cilantro 1 lime, cut in wedges Corn tortillas | |
| Prepare the chiles. Heat a skillet over a medium heat. Cut the end off the chile, slice it open length wise and remove the seeds. Cut the chiles into strips and toast in a hot skillet until they blister and crackle then turn them over to toast the other side. Place the toasted chiles in a deep bowl and cover with 2 cups of boiling water. Soak the chiles for 20 to 30 minutes until they are soft. Pour the chiles and soaking water into a blender and puree until smooth. Prepare the meat. Place the meat in a large pot with a tight lid (or a crock pot). Add vinegar, onion, garlic, thyme, oregano, cumin, vinegar, and three quarts of water to the pot. Pour the pureed mixture from the blender into the pot. Simmer covered over a medium low heat for 2 to 2 1/2 hours(slow cooker high for 6-8 hours). The meat should be very tender and falling off the bone. Remove the lid and simmer for 10 additional minutes. Shred the meat and broil for 5-10 minutes to crisp/dry. Serve Birria De Jalisco. The Birria De Jalisco is served like a stew in deep bowls. Garnish each bowl with a wedge of lemon and a lime wedge. Serve with corn tortillas. Makes 6 generous portions. Tips: Store bought tortillas have very little flavor. Be fearless and make your own corn tortillas. After cooking the Birria De Jalisco for two plus hours the broth might need additional cooking to simmer it down. | |
Unrated | |
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