Birria Tatemada

From Mercados

Difficulty

moderate

Yield

1500 g (servings 8 –10)

Ingredients

Weight

Volume

Procedure

water

4000 g

4 l

salt

145 g

½ c

goat meat (leg, shoulder, rump, or a mix, with some bone, ideally)

1500 g

Dissolve the salt in the water (to make a 3.5% salt solution).

Cover the meat with the brine.

Refrigerate for 4 hours – 6 hours.

Steam meat for 3 hours 30 minutes – 4 hours.

Set aside, allow to cool. Reserve the juices.

chiles chilacates, deveined and deseeded

38 g

6 chiles (substitute 2 anchos + 4 guajillos

Toast until fragrant and beginning to swell.

Transfer to a bowl, cover with boiling water and soak for 15 minutes.

Drain, discard water, and set aside.

chile chipotle in adobo

10 g

1 chile

white onion, coarsely chopped

138 g

½ onion

garlic, peeled & coarsely chopped

36 g

6 cloves

mexican oregano, lightly toasted

2 g

1 Tbl

cumin seed, lightly toasted

2 g

1 tsp

allspice berries

10 g

10 berries

cloves

0.011 g

3 cloves

pineapple or apple cider vinegar

118 g

½ cup

Blend everything along with the chiles from B.

Heat an oven to 400°F / 204°C.

Take the meat from A, break it up into large pieces.

Arrange the pieces onto a large baking dish. Pour the contents of the blender onto the meat.

Bake for 30 minutes – 45 minutes. The top should be well-browned and caramelized.

Roma tomatoes

910 g

water

1000 g

1 liter

garlic

18 g

3 cloves

salt

6 g

1 tsp

black pepper, ground

2.5 g

½ tsp

cloves, ground

0.25 g

⅛ tsp

marjoram, ground

0.25 g

⅛ tsp

thyme, ground

0.25 g

⅛ tsp

cumin, ground

0.25 g

⅛ tsp

Boil tomatoes in water until tender.

Blend tomatoes with water and everything else until liquefied.

Combine with reserved juices from A in a large saucepan.

Simmer until the sauce darkens, 5 minutes – 6 minutes.

onions, chopped

cilantro, chopped

ground dried chile pequin

limes

tortillas

Serve as a soup or as a dish, with onions, etc. as sides.

Author cbrauchli

Yield

Servings

–

Serving size 150–188 g