BIRRIA ZACATECANA
Zacatecas
Diners: 20-24 people
Preparation time: 40 minutes plus 24 hours rest
Cooking time: 3 hours approximately
Utensils: Molcajete or blender, large tray and sling for oven, foil, pan, deep plates.
5 kilos of tender ram in pieces;
250 grams of roasted chile without roasting;
150 grams of chile roasted roasted (if you do not want spicy rots);
50 grams of chili morita roasted and turning out;
2 teaspoons whole black pepper;
1 head of roasted garlic;
1/2 kilo onions in roasted slices;
6 cloves;
1 slice of cinnamon;
1/2 teaspoon cumin;
2 teaspoons thyme;
2 kilos of nixtamal mass;
2 kilos of roasted green tomatoes;
2 tablespoons of oregano;
8 tablespoons chopped onion, salt.
• Reserve 50 grams of bell pepper and all the others soak in hot water only to cover them.
• Put the peppers, cloves, cumin and cinnamon slice in a bowl until lightly toasted.
• Put the spices in the molcajete or blender and grind with the vinegar, the garlic, the onions, the chiles and the thyme, the salt is rectified.
• Chop the meat pieces and marinate very well with the pasta, cover and let stand overnight.
• The next day the oven is heated to 200 ° C.
• Place the pieces with their marinade in the oven tray,
Cover with aluminum foil and then with the dough taking care that all the edges are sealed, and all covered so that steam does not escape.
• It gets into the oven and hot from 2 1/2 to 3 hours depending on how tender the ram and the personal taste of wanting it slightly pink or very cooked.
While the meat is cooked the following sauce is prepared:
'The tomatoes are milled with the bell pepper that has been reserved, put in the fire with a little salt for 15 minutes, removed and reserved.
'When the meat is ready all the juices are recovered, they are put to the fire along with the previous sauce, the seasoning is rectified.
• Serve the hot sauce in deep dishes with a piece of meat and put a little oregano and chopped onion.
