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Title: Birria
Yield:10 servings
Category:Mexican, Lamb, Veal, Pork/ham, Spices/etc.
Rating:
(1 ratings)


This traditional Mexican dish is often sold by street vendors in Mexico. Birria can be made with beef, veal, pork, goat or lamb making it quite versatile. Many people will use more than one type of meat, combining one, two or three kinds in one dish. Poultry is not traditionally used in this dish. You will need a Dutch oven or large casserole dish with a tight fitting lid and a rack that sits inside.

INGREDIENTS:
3-4 lbs meat with or without bones
4 guajillo chiles
3 ancho chiles
3 cascabel chiles
1 teaspoon pepper
1/4 teaspoon cloves
1 tsp oregano
1/4 tsp ground cumin
1/2 teaspoon ground thyme or 2-3 sprigs
6 garlic cloves, peeled and finely diced
1/4 teaspoon cinnamon
2 bay leaves
1 teaspoon salt
1 onion, peeled and coarsely chopped
2 tablespoons vinegar
1 cup of water
1 cup chopped onion
1 cup chopped cilantro
Corn tortillas

PREPARATION:
Start Chile Paste
Toast the chiles on a hot pan until browned, but not burned. Remove the seeds and veins and cover with hot water for 15 to 20 minutes. When done soaking, process in blender with the vinegar to make a paste.

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