Best of Mexican Cooking: 75 Authentic Home-Style Recipes for Beginners by Adriana Martin

Author:Adriana Martin [Martin, Adriana]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-07-12T22:00:00+00:00

TIP

Replace the vegetable stock with homemade bean broth for a more authentic result. To make this dish vegetarian, replace the chicken bouillon with vegetable bouillon. The roasting provides a smoky note, but it can be skipped; just sauté the onion, garlic, and tomatoes with the oil.

Birria Clásica

Classic Birria

Origin: Jalisco | Prep time: 15 minutes | Cook time: 1 hour 10 minutes | Serves 8 | Special equipment: Instant Pot or pressure cooker, blender

This 17th-century recipe originated in Atequiza, Jalisco, which is known as the world’s birria capital. Birria is a spicy, fatty lamb consommé. Nowadays, birria is a popular dish among families from all over Mexico who prepare it for Sunday brunch. Typical birria uses lamb; however, in certain areas, it is made with goat or beef. Do not confuse birria with barbacoa, which is a barbecued lamb broth prepared using a different technique and is not spicy.

1 pound lamb spareribs or loin chops, cut into chunks

1 pound boneless lamb shoulder, cut into large chunks

1 tablespoon ground cumin

1 teaspoon coarse sea salt

1 tablespoon freshly ground black pepper

1 tablespoon cooking oil

2 ancho chiles, stemmed and seeded

3 guajillo chiles, stemmed and seeded

2 chiles de árbol, stemmed and seeded (optional)

1 small onion, cut into chunks

3 garlic cloves

3 large Roma tomatoes, halved

4 whole allspice berries

3 cloves

1 cinnamon stick or 1 teaspoon ground

1 teaspoon Mexican oregano

1 teaspoon marjoram

2 bay leaves

1 tablespoon beef bouillon

2 cups beef stock

¼ cup apple cider vinegar

3 carrots, peeled and cut into thick sticks

4 cups water

Salt (optional)

1. Season the lamb spareribs and shoulder with the cumin, salt, and pepper.

2. Set the Instant Pot or pressure cooker to the “Sauté” mode. Add the oil and quick-fry the ancho, guajillo, and árbol chiles for 3 minutes or less. Remove and set aside.

3. Sauté the onion and garlic. Add the tomatoes, allspice, cloves, cinnamon, oregano, marjoram, bay leaves, and bouillon. Cook for 7 minutes. Add the fried chiles and stock and simmer for another 15 minutes, or until the chiles are soft. Remove and reserve the bay leaves, allspice, and cinnamon stick.

4. Transfer the mixture to a blender and blend into a sauce. Strain and return it to the pot. Return the bay leaves, cinnamon, and allspice to the pot as well. Add the lamb, vinegar, carrots, and water. Taste and add salt (if using). Seal the lid and cook on high for 30 to 45 minutes. If using a regular pressure cooker, cook for 1 hour. Allow the pressure to release naturally. Prepare and serve as desired.

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