| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Meat |
8 |
Servings |
INGREDIENTS
| 4 |
|
Dried California or New Mexico chiles -or- |
| 1/4 |
c |
Chile powder |
| 2 |
sm |
Dried hot chiles |
| 1 1/2 |
c |
Dry red wine |
| 1/4 |
c |
Wine vinegar |
| 6 |
|
Cloves garlic |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
|
Piece (2.5-3 lbs) center cut beef brisket; surface fat trimmed |
| 4 |
lg |
(about 1 3/4 lb) onions; thinly sliced |
INSTRUCTIONS
Birria is a typical dish from the Zacatecas area of Mexico, often made with
lamb. As always, the chile content can be adjusted upwards!
Remove and discard stems and seeds from chiles. Put in 1 qt water and
bring to boil. Remove, cover and let stand until softened, about 45-60 min.
Puree the chiles with the rest of the seasonings (everything except the
beef and onions) until smooth.
Place meat in a roasting pan, top with chile mixture and onions. Seal pan
tightly with aluminum foil. Bake, covered, at 350F until brisket is very
tender, about 4 hours. Shred meat, mix with onion and juices. Serve with
cilantro, lime and sour cream to add to taste; or, roll in tortillas for a
birria-burrito!
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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