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LOCATION: Recipes >> Mexican >> Birria 01

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Birria

1 kg. lamb
6 ancho peppers
3 cascabel peppers
3 morita peppers
2 cloves
8 black peppercorns
1 stick cinammon
1/2 teaspoon oregano
2 garlics
1/4 tablespoon vinegar
1 small twig thyme
3/4 tablespoons water
Salt
2 tablespoons lard

Put cascabel and morita chiles in boiling water for 2 minutes.
Open the ancho pepper, remove the seeds and toast them a little.
Put in boiling water for 2 minutes to soften.

Put the meat in a stewpan, already cut in small pieces.

Blend everything else. Mix it with the meat. Cover it and
put in the fridge overnight.

Add melted lard and put in the oven for 1 1/2 hrs. at 150 C degrees.


Salsa para Birria

6 green tomatoes (tomatillo in USA, 'tomates' in Central M'exico)
1/2 teaspoon oregano
2 tablespoons of chopped onion
Salt & Black pepper.

Take some of the broth of the birria, the tomatoes and some of the
water that you used to boil the peppers (the day before). Blend.

Put the oregano and the onion on the birria. Serve hot.

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