BIRRIA STYLE JALISCO

Birria

Jalisco

Birria, which, according to the Dictionary of the Royal Spanish Academy, means "person or thing of little value and importance", has a very different meaning in Mexico. Especially in Jalisco, birria is a kind of barbecue of goat, lamb or pork.

It is steamed, and for this there are two methods: one, put

Maguey leaves on the bottom of the pot so the liquid does not touch the meat; And another, use a grid in the pot with the same object. The recipe that we consign is the one followed by Eugenia Moragrega, a lady from Guadalajara who does not succumb to the temptations of simplification or saving.

Diners: 16-20 people

Preparation time: 20 minutes plus 1 day

Cooking time: 3 hours or more (1 hour with express pot)

Utensils: large pot with lid or large express pot, frying pan, blender, comal, deep casserole, individual casseroles.

2 tender goats in pieces of about 4 centimeters;

2 kilos of pork with baby ribs in pieces about 4 centimeters;

4 broad chiles roasted and deveined;

6 chiles guajillos roasted and deveined;

5 chiles roast roasted (if you want spicy they do not break down);

8 roasted bell peppers (if you want spicy, do not break it);

 2 liters of pulque; 20 crushed black peppers;

 8 roasted garlic cloves crushed;

1 teaspoon oregano; Cooking salt;

4 tablespoons of roasted maguey (optional);

Dough to seal the pot;

1 kilo of roasted tomatoes;

3 tablespoons butter; 2 cups finely chopped onion;

1 teaspoon oregano to serve.

`All the peppers are ground together with the garlic, pepper, oregano, salt and half the pulque.

• Spread all the meat pieces with a little coarse salt and bathe with the sauce until they are all covered.

Cover and leave in a cool place or refrigerator the entire

night.

`Next day a few pieces of maguey are placed in the pan or pot and the rest of the pulque is poured over, the pieces of meat are placed, covered with another penca of maguey, the lid is sealed with the dough and sealed. Leave to fire under 3 hours minimum, or until meat is detached from the bone. If using express pot is ready in 1 hour.

• Juices are drained and squeezed. They drained from the biryani.

• Mix the juices with tomatoes and set on low heat 10 minutes. It is served very hot over shredded meat, in individual bowls, sprinkled with chopped onion and oregano.

• It is accompanied with hot tortillas.

MOLE DE PANCITA

MOLE DE PANCITA

Querétaro

Comensales: 6-8 personas

Tiempo de preparación: 15-20 minutos

Tiempo de cocción: 30 minutos aproximadamente

Utensilios: Cacerola, licuadora, cazuela.

1/2 kilo de pancita de res cocida; 

3 chiles mulatos grandes, asados,

desvenados, sin semilla; 

1/2 pieza de pan blanco remojado;

4 pimientas; 

3 dientes de ajo; 

1/2 taza de garbanzos cocidos y

pelados; sal; 

100 gramos de manteca.

• Se lava muy bien la pancita y se pone en agua con poca sal hasta que dé un hervor.

• Los chiles se ponen a remojar en agua tibia con una pizca de ceniza, se enjuagan y se muelen con los ajos, pimientas y pan remojado. 

Todo esto se fríe en la manteca; cuando está bien frito

se le pone un poco del agua donde hirvió la pancita; cuando

empieza a hervir se le agrega la pancita cortada en trocitos y los garbanzos, se deja sazonar y se sirve caliente.

• Se sirve acompañado con arroz y frijoles

LENGUA EN SALSA DE ALMENDRAS

LENGUA EN SALSA DE ALMENDRAS

Zacatecas

Comensales: 6-8 personas

Tiempo de preparación: 20 minutos

Tiempo de cocción: 45 minutos

Utensilios: Cacerola.

1 lengua de res, bien limpia, cocida con ajo, cebolla y 1 rama de hierbabuena; 

1 cucharada de manteca; 

100 gramos de almendras;

1 cebolla mediana finamente picada; 

1 rebanada de bolillo frita;

1 milito de perejil; 

6 cucharadas de aceitunas; 

5 chiles jalapeños

en vinagre; sal; pimienta.

• Se fríe en la manteca la cebolla junto con las almendras y el pan frito, cuidando de que no se queme. Todo esto se muele.

• Se le añade medio litro del agua en que se coció la lengua o agua sola y se deja hervir.

• Se agregan poco a poco las rebanadas de lengua, el perejil, las aceitunas y los chiles. 

Se deja sazonar muy bien.

FIAMBRE

FIAMBRE

San Luis Potosí

Comensales: 6-8 personas

Tiempo de preparación: 20 minutos más 2 horas para marinar

Tiempo de cocción: 1 1/2 a 2 horas aproximadamente

Utensilios: Cacerola grande.

4 patas de puerco partidas por la mitad; 

1 lengua mediana rebanada;

1 pollo partido en trozos; 

2 jicamas; 

4 naranjas sin cáscara y sin semilla; 

1/2 litro de vinagre y un poco de aceite; 

1 cabeza de ajo; 

2 cebollas; 

1 lechuga;

hierbas de olor; 

sal.

Las patas de puerco se cuecen en agua con hierbas de olor,

ajo y sal. La lengua se cuece igual, el pollo se cuece en agua

con ajo y cebolla. Cuando las carnes están cocidas se juntan agregándoles vinagre, sal y aceite. Se dejan marinar por dos horas.

• Las naranjas y jícamas se cortan en ruedas. Al servir se colocan en los platos, unas hojas de lechuga, una pieza de pollo, una pata de puerco y unas rebanadas de lengua. Se adornan con las naranjas y las jícamas.

PORK MEAT WITH CHILE

PORK MEAT WITH CHILE

Michoacán


Diners: 6-8 people
Preparation time: 20 minutes
Cooking time: 1 hour to 1 hour and 30 minutes
Utensils: Pan, molcajete, blender.
1 kilo of pork for frying, rib, shoulder and loin, in small pieces;
20 medium tomatoes, peeled and seedless;
8 guajillo tomato peeled and seedless;
6 chiles serranos;
1 liter of water for the cam.
'Tomatoes and chilies are cooked in water. They grind with a little of the same water.
• Pork is cooked in water with little salt.
Let it boil until the water is consumed and only the fat remains; The meat is still fried until golden. Remove excess fat.
'Add the sauce and half a cup of water, leave it on fire

Low until it evaporates. It is served very hot.

LOMO DE PUERCO IN CHILE CASCABEL

Aguascalientes

LOMO DE PUERCO IN CHILE CASCABEL

Cheap flights from Aguascalientes


Diners: 6-8 people
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes approximately
Utensils: Casserole with lid, molcajete or blender, punch.
1 kilo of pork loin with a little fat, in pieces;
6 roasted bell peppers, without rabbit;
1/4 kilo of roasted tomatoes;
6 cloves of roasted garlic;
1/4 teaspoon salt of kitchen;
3 cooked chayotes, taken in buns with the punch
Or in squares;
6 cooked zucchini, sliced ​​1/2 centimeter;
250 grams of clean green beans, halved, cooked as a vegetable;
24 tender onions with a little bit of boiled, cooked;
4 cups water.
• The meat is placed in the pan with water until it covers 2 fingers above its surface; Is put on the fire and left until it is consumed and the meat is browned in its own fat.
• Peel the tomatillos and grind them preferably in the molcajete with the chiles, garlic and salt.
• Pour sauce over meat, cover and simmer for about 30 minutes.


• Served garnished with cooked vegetables.

DRIED MEAT PALM

PALMITO CON DRIED MEAT
San Luis Potosi


Diners: 6-8 people
Preparation time: 20 minutes
Cooking time: approximately 6 to 10 minutes
Utensils: Casserole, blender.
1 palm heart of approximately 500 grams or a large can;
1/2 kilo of cante or sardine;
1 ancho chili soaked and deveined;
6 roasted green peppers;
1 tablespoon of roasted coriander seed;
1 tomato mondo with 1 medium onion and 4 cloves
of garlic;
1/4 liter of milk;
4 tablespoons oil.
• Dry meat is cooked in 2 liters of water and thawed.
• The seed of cilanto is roasted and ground with broad chile and peppers; They are fried in the oil these ingredients and the onion, the garlic and the tomato are added, ground.

• When seasoned, add the chopped palm heart, the broth, the meat that was cooked in it and the milk, letting it boil.

PORK FILLET WITH PINEAPPLE

PORK FILLET WITH PINEAPPLE

Querétaro


Diners: 6 people
Preparation time: 20 minutes
Cooking time: Approximately 1 hour
Utensils: Oven vessel, coladera, non-stick pan,
6 large dishes previously heated.
1,200 grams of pork fillet;
 2 tablespoons freshly grated ginger;
 10 tablespoons honey;
 6 slices of pineapple shovels, heartless;
 1 cup cooked Mexican tomato sauce or catsup;
4 tablespoons vinegar, white;
 Salt and pepper to taste.

• Preheat oven to 200 ° C.
• Make a mixture with honey, salt and pepper, put in
The bowl of oven together with the meat taking care that this one is very well bathed with the mixture.
• It is put in the oven and hot for 30 minutes taking care that even color even without burning.
• Bath with ginger and vinegar and leave for 10 minutes more.
• It is removed from the oven, the meat is removed and kept hidden in
A warm place.
• Put the container where the meat was cooked by direct heat, add tomato sauce or catsup until a light sauce is obtained. If necessary you can put some water. The seasoning is rectified, strained and kept warm.
▪ Serve the pineapple slices in the pan.

• In hot dishes put the sauce, the fillet sliced ​​in the middle and is decorated with pineapple triangles.