Birria Tacos Pioneer Woman Food

MEXICAN STEW: BIRRIA

Steps:

• On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
• In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
• Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

BIRRIA TACO

Steps:

• Boil meat in just enough water to be level with the beef, along with the beef broth powder, garlic powder, bay leaves and onion until tender, about 2 hours.
• Rehydrate all chiles, marjoram, cumin and thyme in warm water for 20 minutes, then blend it. Separate the chile mixture into two equal parts. Separate the meat from the broth and pour half of the chile mixture into a saucepan with the meat. Braise, covered, for 20 minutes over medium heat. Meanwhile, simmer the broth for 20 minutes. Season to taste. Chop meat to make birria.
• Assemble by melting the Monterey Jack on a griddle or pan, then fry the tortillas with the fat from the broth or oil. Flip the tortilla over the melted cheese, then flip the tortilla again with melted cheese. Put the birria over the cheese and let it fry for 20 to 30 seconds. Serve accompanied with the broth.

BIRRIA

Steps:

• The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hindquarter, cut into 2 pieces with a cleaver, severing it through the joint at the top of the leg. Place in a large noncorrosive dish.
• The chile marinade: Heat a griddle or heavy skillet over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface with a metal spatula until they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel.
• Drain the chiles and place in a blender jar with garlic, 1/4 teaspoon clove, 2 teaspoons lightly toasted sesame seeds and vinegar. Pulverize the cumin and peppercorns in a mortar or spice grinder, and add to the blender along with the salt and 3/4 cup water. Blend until smooth, then strain through a medium-mesh sieve. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. Spread the rest of the chile paste over the meat, cover and refrigerate overnight (at least 18 hours).
• Slow-steaming: Preheat the oven to 325 degrees F. Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or a stockpot. If it doesn=t sit at least 1-inch above the bottom of the pot, prop it up on custard cups, tin cans or the like. Measure in 4 cups of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
• Add water to the masa (or masa harina mixture) to make a soft dough. Roll tennis ball-size pieces between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 4 hours.
• Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart, if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium-low heat for 45 minutes. Season with salt.
• Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 minutes to set the glaze.
• Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table.
• Suggested Drink: Triple Distilled Perfidia Plata Tequila Sol Beer Sangrita