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.