Receta En Ingles De Birria

Universidad de Guadalajara

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Birria


Ingredients:

2 kilos of pork and ribs into pieces approximately 4 cm
4 ancho chilesroasted and deveined
6 guajillo chiles roasted and deveined
5 morita chilies roasted, (if not the veins want spicy)
8 bell peppers roasted, (if the veins not want spicy)
2 litersof pulque
20 crushed black peppercorns
8 cloves roasted garlic mashed
1 teaspoon oregano
coarse salt to taste cooking
4 roasted maguey leaves (optional)
mass to seal pot
1 kiloof roasted tomatoes
3 tablespoons butter
2 cups finely chopped green onions
1 tablespoon of oregano to serve.

Procedure:

For the sauce:

Grind together all the chilies withthe garlic, pepper, oregano, salt and half of pulque.

Smeared all pieces of meat with a little coarse salt and leave basting with sauce until they are all covered. Was capped andallowed to cool or refrigerate overnight.

The next day, put some maguey leaves in the pot and pan and pour over the rest of pulque, place the meat pieces, cover with another magueyleaf, cover the pot sealed with dough and leave over low heat, minimum 3 hours, or until the meat falls off the bone.

If using a pressure cooker is ready in an hour.

Degreased andstrain the cooking juices drained from the rubbish.

Mix the juice with tomatoes and put on low heat 10 minutes. Serve very hot over shredded meat in individual bowls, sprinkle withchopped onion and oregano. Serve with warm tortillas.

NOTE:
In popular birrierías deshebra meat but not cut into pieces with bones and all, it seems so much.

Variation:

Theold way of serving pieces birria is heating up toast on a griddle greased with a little butter and serve with the sauce described above, made with the juice of the meat and tomatoes.