Slow Steamed Goat Or Lamb With Mild Chile Seasoningbirria De Chivo O De Carnero Food

SLOW STEAMED GOAT OR LAMB WITH MILD CHILE SEASONINGBIRRIA DE CHIVO O DE CARNERO

Steps:

• The Meat: Trim most of the fat from the meat.
• If it is a goat hindquarter cut into 2 pieces, 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.
• tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
• Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
• Roast the garlic on the hot griddle until black on the outside, soft in the middle.
• Cool and peel.
• Drain the chiles and place in a blender jar with the garlic and vinegar.
• Add the cumin, pepper and salt and 3/4 cup water.
• Blend until smooth-then strain.
• 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 for at least 4 hours or, preferably, overnight.
• Slow steaming: Preheat the oven to 325.
• Ser a roasting rack into a deep, wide stockpot.
• Make sure the rack is 1 inch off the bottom.
• Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
• Add water to the masa harina to make a soft dough.
• Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, 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 3 hours.
• Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
• Take out the rack, spoon the fat off the broth and 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 20 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 withthe 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 cilantro, and pass the lime at the table.

CASA OLE GREEN SAUCE (COPY CAT)

Steps:

• Roast Serranos over open flame or in oven on broil.
• Bag or wrap in plastic to loosen skins.
• Remove pepper skins.
• Place all ingredients into blender.
• Puree for 5 minutes until it is smooth and creamy.
• Chill 2 hours.

CHICKEN STEW FOR COUSCOUS

Steps:

• Set aside tomatoes, zucchini, chick-peas and cayenne.
• Combine all remaining ingredients in a large saucepan and bring to a boil.
• Reduce heat and cook, covered about 8 minutes.
• Add tomatoes and zucchini and cook 3-5 minutes.
• Add chick-peas and cayenne pepper.
• Cook until heated through.
• Serve over steaming couscous.

GORDITA'S

Steps:

• Mix the masa harina with the water, mix well and set aside.
• In a large saucepan combine the tomato, chiles and broth.
• Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
• You want the mixture on the thick side.
• Add the shredded meat and heat for another 2-3 minutes.
• Remove from heat and set aside.
• When warm to the touch stir in the cheese and season with salt if needed.
• Take the prepared masa harina and knead in the lard, salt, flour and baking powder.
• You may need to add a little more water.
• Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.
• Place a heavy skillet, cast iron if you have it, over medium heat.
• Place a heavy freezer bag on the counter and place a masa round in the center.
• Gently roll out or pat into a 4 inch round.
• Pick up plastic, peel gordita away from it and place on the hot skillet.
• Cook for 1 minute and flip over, cooking for one minute-repeat.
• You will want the gordita golden brown on both sides.
• Remove to a wire rack to cool and repeat until all gorditas are cooked.
• At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet.
• When hot add one gordita at a time, cooking for about 2 minutes total.
• Your going to flip them a few times and they will get puffy-you want that.
• Remove and drain on paper towels, repeat until all are done.
• Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.
• Top with lettuce and various salsas.