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Featuring clove-infused Tequila, “this cocktail reminds us of the holidays but with somewhat untraditional ingredients,” says Jessica Bray, bartender at the Red Star Tavern in Portland, Oregon. “It literally smells like Thanksgiving and Christmas. Using the cinnamon sugar and agave nectar sweeten it up just enough to take the edge off,” Bray says.
- 1 1/2 ounce clove-infused Herradura Anejo Tequila
- 2 ounces fresh squeezed orange juice
- 1/2 ounce fresh squeezed lime juice
- 1 teaspoon agave syrup
- cinnamon sugar mixture for rim
- 1 cinnamon stick, for garnish
Beef Birria (Mexican Stew) – Stovetop, slow cooker, or Instant Pot
Beef birria is a slow-cooked, savory Mexican stew made with beef, a blend of chile peppers, onion, garlic, and a variety of spices. This dish is warm and inviting with a depth of flavor that goes unmatched. Naturally gluten-free.
Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
I am so excited to share this recipe with you. Like SO, SO excited. It’s by far my favorite dish. The absolute best recipe I’ve ever developed! Hands down.
So I was browsing social media one day and happened to watch a short video about a food truck that was serving birria tacos. They looked so freaking amazing that I was bound and determined to replicate them.
Prior to that I’d never heard of birria. How about you??
Anywho, birria is a Mexican stew originating from the state of Jalisco. Traditionally it was made with goat, however, this recipe calls for beef as it is more accessible. Alternately it can be made with chicken, veal, lamb, or pork. Aside from beef, I’ve only tried it with pork. And it was delicious, but not as good as the beef version in my opinion.
The incredible depth of flavor and richness of this dish is the result of the plethora of spices and aromatics that were originally incorporated in an attempt to mask the gaminess of the goat meat.
Since it is slow-cooked at a low temperature the beef is super tender and infused with flavor. It will smell so good that you may be tempted to dig into it before it’s stewed long enough, but I urge you not to the longer you cook it the better!! You have to allow time for the meat to tenderize and the flavors to meld.
The broth is hearty, uber flavorful, and contains just the right amount of fat. The majestic aroma lures you in and the pure comfort of each bite leaves you longing for more. The flavors of this dish are so complex and enticing I swear you’ll be left dreaming about it. For real, I’ve made it four times in the last six weeks.
A guide to using spices in Mexican cookingMexican chicken with caramelized onions and nutmeg © Karen Hursh Graber, 2014
As we settle into the crisp autumn months and adapt cooking techniques and ingredients to the change of seasons, it seems like a good time to look at the use of spices in the Mexican kitchen. Besides providing great depth of flavor, spices have both a warming and anti-inflammatory effect on the body, making them tasty and healthy additions to fall dishes.
In Mexico, the regional specialties prepared for late October and early November’s Day of the Dead offerings — from Puebla’s moles to the escabeche and chilmole of the Yucatan — rely on spices for their distinctive flavors. And spices also play a significant role in sweets for the upcoming holiday season.
But what exactly are spices and how are they different from herbs? The variety of fresh herbs used in Mexican cooking has been explored in some depth in this column (“A Culinary Guide to Mexican Herbs, Part One” and “Part Two“) and it turns out that some plants yield both an herb and a spice.
Culinary herbs are generally the leafy portions of a plant, and can be used either dried or fresh, though fresh is usually preferable. Cilantro and parsley, among countless others, are included in this category.
Spices, on the other hand, come from any other part of the plant and are usually used dried. They can be berries, like allspice and peppercorns roots such as ginger flower buds, like cloves seeds, such as nutmeg or flower stamens, in the case of saffron.
The very generous plants that give us both include cilantro, whose leafy greens are an indispensable herbal ingredient in Mexican food and whose seeds, called coriander (semilla de cilantro in Spanish) are a global favorite. And in the misty mountains of east central Mexico, where allspice trees flourish, cooks use the fragrant leaves as an herb, and the dried berry as a spice.
The lure of spices was an important impetus for the Age of Exploration, which brought the Spanish across the ocean, eventually to Mexico and onward to the Philippines. These spices were so highly prized that European monarchs financed exploratory voyages to find an alternate route to the East, the source of many of them.
The king and queen of Spain gave Columbus a letter of introduction to “the Great Khan” and, while he never found China, his expeditions yielded chiles, which eventually found their way around the world and are highly appreciated in many cuisines.
Cinnamon, cloves and other Eastern spices would have to continue coming from the East rather than the American continents, but Diego Chanca, a Spanish physician who traveled on one of Columbus’ voyages, was delighted to discover a tree that yielded a spice tasting like a combination of cinnamon, nutmeg and cloves. This was allspice, native to Latin America and the West Indies. The resemblance of the dried allspice berry to peppercorns gave it the rather confusing name of pimienta, the Spanish word for pepper.
Most of the spices, however, originated in the East, and the combination of these spices and indigenous herbs and chiles became a foundation for flavoring characteristic Mexican dishes. Many of the ingredients generally thought of as Mexican were brought to the New World from elsewhere, and it is difficult to imagine modern Mexican cuisine without cilantro, the herb brought by the Spaniards that gives us coriander or cumin, a spice that originated in the Eastern Mediterranean region.
When we look at Mexican cookbooks through the ages, especially the historical ones lovingly reproduced by Mexico’s National Counsel for Culture and the Arts (CONACULTA) it is evident that the Mexican use of these onetime exotic spices began during the Colonial period. The 1780 cookbook of Fray Geronimo de San Pelayo remains one of my favorites, and his recipe for torta de arroz, or baked rice and picadillo, is well flavored with both herbs, such as parsley and mint, and a variety of fragrant spices, including saffron, cumin and ginger.
In Mexican cooking, several spices are used in both savory and sweet dishes. Anise and cinnamon seem to find their way into everything from moles to cookies, and even vanilla, usually considered a flavoring for sweets, is also used in shrimp and vegetable dishes.
When using spices, it is best to grind them, rather than using the pre-ground ones that come in a jar. The flavor is far superior and this method gives you the chance to control quantities. Most pre-ground spices will become stale long before you get to the bottom of that bottle. Any coffee or spice grinder will work, but dedicate it only to spices, or you may end up with some oddly flavored coffee.
Now that international cuisine has become so popular in Mexico, there are many spices sold today that were not easy to find even 25 years ago. Asian, Indian and Middle Eastern spices are now widely available, as chefs and home cooks explore these cuisines and incorporate them into menus.
The spices listed here, however, are those most frequently found in traditional Mexican cooking, along with some suggestions for using them. True herbs, those used for their green leaves, are not listed here, even if often sold in dried form, which is far inferior to fresh. English names for the spices are followed by botanical and Spanish names.
Allspice: Pimento dioica (pimienta gorda or pimienta de Tabasco)
Found in abundance in the Sierra Norte region of Puebla, allspice is used extensively in adobo and pipian as well as desserts. It is usually sold as a dried berry, resembling a peppercorn, from which it gets its name in Spanish. Add it to stews, soups, cakes and cookies.
Anise: Pimpinella anism (anís) and star anise: Illisium verum (anís estrella)
The seed of an herb in the parsley family, anise is distinguished by its licorice-like flavor and aroma, and is used in dessert cakes and especially cookies. It is a characteristic flavor in pan de muertos, Day of the Dead bread. The star anise is the small, dried fruit of an evergreen native to Asia. It is used in moles, especially mole poblano, and as a stomach remedy. In Mexico, a tea made from star anise is often given to colicky babies.
Annatto: Bixa orellana (achiote)
The seeds of a subtropical tree native to the Yucatan, annatto is used chiefly for its coloring, giving food a bright, reddish orange hue. Its scent is slightly sweet and peppery and its flavor subtle. Achiote is sold either as whole seeds or ground. Use it ground in Yucatecan dishes such as cochinita pibil, and mix it with other ground spices to make a rub for grilled meat, poultry or fish
Bay laurel: Laurus nobilis (laurel)
The dried leaves of the evergreen laurel tree, these Mediterranean natives are widely cultivated in Mexico, where they are harvested early in the day and dried in the shade to protect them from direct sunlight, which would draw out the essential oil. Use dried bay leaves in soups, stews and sauces. Avoid cooking with the fresh leaves, since they have a distinct menthol flavor that dissipates when dried and simmered, and store them in the freezer for a longer shelf life.
Capsicum peppers: Capsicum frutescens (chile)
Mexican chiles are just some of the many members of the capsicum family, which includes paprika, red pepper and cayenne. They cross the sometimes hazy line from fresh produce to spice when they are dried. If using whole, dried chiles, lightly toast and soak them first to soften, after which they need to be pureed in a blender with other ingredients. Ground versions, such as ancho or chipotle powder, are good in meat rubs.
Cinnamon: Cinnamomum zeylanicum (canela)
This cinnamon, sometimes called “true cinnamon” or Ceylon cinnamon, is the one most often used in Mexico, as opposed to cassia (Cinnamomum cassia) also known as “false cinnamon.” While cassia is sold and used as cinnamon in the United States, Mexican cooks prefer true cinnamon. Both are the dried inner bark of evergreen trees and are used in the same way for flavoring. In Mexican cuisine, use cinnamon everywhere from café de olla, or sweet spiced coffee, to moles and desserts. It is equally at home in both sweet and savory dishes
Clove: Syzygium aromaticum (clavo de olor)
Its Spanish name, which translates as “aromatic nails,” is quite apropos because of its distinct shape, which does resemble a carpentry nail. The clove is actually the dried flower bud of an evergreen tree native to Indonesia. It is considered the most important of the flower spices, rich in essential oils and used throughout the world for its strong flavor. In Mexico, it is an essential ingredient in pipian. Add a clove when making stock, and in baking.
Coriander: Coriandrum sativum (semilla de cilantro)
A star in Mexican cooking, this plant was used in the ancient world as early as 1550 BC in Egypt. Its leaves are the herb cilantro and its seeds the spice coriander. While use of the leaves is more widespread in Mexico, the seeds are ground and used in chorizo. Use coriander with cumin to intensify the spice flavor of Latin American dishes.
Cumin: Cuminum cyminum (comino)
A member of the parsley family, cumin is a small plant whose tiny, seed-like fruit is used as a spice. Especially popular in Latin American and Indian cuisines, cumin is a signature flavor in many Mexican dishes. As with other spices, it is best freshly ground. Use it in red enchilada sauce, moles and pipians.
Ginger: Zingiber officianale (jengibre)
The rhizomes, or underground stems, of a south Asian flowering plant, ginger can be used fresh or dried. Powdered, dried ginger is used in baking. Try adding it to Mexican piggy cookies (cochinitos) to replicate the flavor of gingerbread. In Mexico, ginger tea is used as a digestive.
Nutmeg: Myristica fragrans (nuez moscada)
The nutmeg tree of the East Indian archipelago produces two spices — the oily seed that is the spice called nutmeg, and the membrane that surrounds it, known as mace, a much less common spice. Nutmeg is often found in Mexican style hot chocolate and, on the savory side, is good in a sauce for chicken, as found in Marge Poore’s book 1,000 Mexican Recipes. Add nutmeg to sweet breads and muffins that call for cinnamon and allspice. Grinding nutmeg on a grater, such as a Microplane, is far superior to using pre-ground nutmeg.
Pepper: Piper nigrum (pimienta)
Often called the world’s most important spice, peppercorns are the small, round berries of a climbing vine native to southwestern India. Use whole peppercorns in making stock and ground pepper to season the outside of meat, poultry and fish. Invest in a decent pepper grinder and throw away the pre-ground stuff in the tin. Whole peppercorns are an essential ingredient in Mexican pickled chiles.
Saffron: Crocus sativus (azafran)
The dried stigma of a crocus flower, saffron is the most expensive spice in the world. Both the English and Spanish words for the spice come from the Arabic za’faran, meaning yellow. Saffron does indeed impart a bright, yellow orange color, as well as a distinctive flavor, to food. In Mexico, it is highly appreciated in rice dishes, a very traditional Spanish way of using it. Add it to garbanzo bean stew and to Mexican yellow rice. To use less of this pricy ingredient, try steeping it in hot water overnight to get bigger flavor from a small amount.
Sesame: Sesamum indicum (ajonjolí)
Said to be the oldest condiment known to man, sesame was cultivated in the Tigris and Euphrates valleys as early as 1600 BC. In Mexico, sesame is important in both cooking and agriculture, and is crucial in many moles and pipians. It is the traditional garnish for mole poblano, in addition to being ground in the sauce itself. The candy called pepitoria is made with sesame seeds, and they also adorn an array of sweet rolls. In the mountain region of western Veracruz state, the seeds are used — along with pumpkin seeds and chiles — to make tlatonile, a savory paste something like mole paste, which can be diluted to make a sauce, or added as a flavoring to soups and stews.
Vanilla: Vanilla planifolia (vainilla)
This Mexican native, originally cultivated by the Totonac people of eastern Mexico, is the cured pod of a flowering vine in the orchid family. For several centuries, Mexico remained the only vanilla producing country, until European botanists developed a method for pollination that did not depend upon the Mexican bees and hummingbirds that were crucial for its pollination in eastern Mexico’s misty, semitropical highlands. Use vanilla extract in baking and in poaching shellfish, especially shrimp and crawfish, as done in the Papantla region of Veracruz. Use the seeds scraped from the pod in chicken and vegetable dishes and in flan. It is worth it to buy pure vanilla extract and avoid the artificial version, a poor substitute.
The following recipes present a small cross section of Mexican dishes that are distinctly spice flavored with either one or a combination of spices.
How to Use Tajín Seasoning
Originally created to liven up fruits and veggies just by sprinkling it on, Tajín is used as an all-purpose seasoning for all kinds of dishes. Give your guacamole or popcorn some extra chile-lime zing. Take your grilled watermelon salad up a notch. You can even use it as a delicious salt rimmer alternative for cocktails! Try it out with a mango margarita or Bloody Mary. The brand&aposs website also features Tajín recipes for inspiration, but feel free to get creative.
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The cuisine of Jalisco: la cocina tapatia
Jalisco’s traditional sopes © Daniel Wheeler, 2010
If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country’s culture and contributes significantly to its cuisine.
Located in Western Mexico, bordering on the Pacific Ocean to the west, and surrounded on other sides by eight neighboring states, Jalisco is made up of a diverse terrain that includes woods, beaches, plains and lakes. Its fertile land and abundant waters provided its earliest inhabitants with fish, game, and space for agricultural development, including the planting of corn, beans, tomatoes and chiles.
The first evidence of human civilization in the area has been traced back to the eighth century B.C. Vestiges of Olmec, Nahua, Tarascan and Chichimec cultures have been found, as well as indications of smaller groups, including Cora, Huichol, Caxcanes and Tepehuanes. Some of these groups had migrated from the north, and were undoubtedly attracted by the region’s rich sources of food.
The lakes yielded a variety of fish, including whitefish and charales, as well as freshwater shrimp and ahuautli, aquatic insects known in English as “water boatmen” and scientifically as corixidae. The ahuautli fed on algae and were prized as a culinary delicacy and a source of nutrition. Hunting provided ducks, doves and partridges. Inhabitants domesticated the turkey and the perrillo, a small dog, both of which were eaten roasted, accompanied by salsas made from a wide variety of ground or crushed chiles.
This food apparently did not satisfy the gastronomic requirements of most of the Spaniards who arrived in the mid 1500s, including Nuño de Guzmán, a particularly ferocious conquistador, who wrote to complain to the Spanish king that “this land has no bread nor wine nor oil, vingar or cattle.” This was remedied by the introduction of cattle, sheep, goats, pigs, and all other animal-based foods, including dairy products and lard, as well as wheat, olive oil, rice, spices, and several European varieties of fruit, nuts and vegetables.
The settlers who came to the region from different parts of Spain, including Asturians, Basques, Galicians and Andalucians, quickly adopted chiles and tomatoes, which they used in barbacoa and the stews called pucheros. Their voyages to Jalisco’s coast yielded culinary combinations such as Pacific fish and seafood seasoned with saffron and other European spices. And, after a time, they accepted the Mesoamerican dietary staple, corn, using it to make enchiladas, quesadillas, gorditas and even tamales, the pre-Hispanic version of which was transformed from a somewhat dry, grainy (though healthy) food into a light, lard-infused dough filled with pork and chiles.
The Spaniards were particularly proud of their major city in the region, Guadalajara, named after a city in Spain whose name had Arabic roots, from Wadi Al Hajara, meaning “river of stones.” At the center of what is now Jalisco, the city became an economic and cultural center, surrounded on all sides by land where agriculture and cattle raising thrived. The variety of fresh produce, meat, cheese, custards and other sweets offered in the city’s markets and food stalls was impressive and remains no less so today.
Guadalajara’s San Juan de Dios market, also known as Mercado Libertad, is today a sprawling complex of food stalls, produce stands, crafts vendors of all types, and an enormous food court, making this market a must-see destination for foodies headed to Guadalajara. Located near the Parque Morelos, the market offers visitors a sampling of all the regional dishes for which Jalisco is famous, including the hominy stew called pozole the meat stew called birria, made with roasted chiles, spices, and either goat, mutton or beef the chicken dish known as pollo a la valenciana and tortas ahogadas, literally meaning “drowned tortas” because these pork sandwiches on French rolls are liberally doused with tomato sauce and chile sauce.
There is also a variety of antojitos (appetizer or snack foods) sold in the market, including tamales, sopes, tacos, and enchiladas tapatíos, named for the people of Guadalajara, who are called tapatíos. (People from Jalisco in general are also commonly called tapatíos, a word whose origins are unclear, although Fray Alonso de Molina, a Colonial-era Franciscan, suggested that it came from an indigenous word meaning “the price of something purchased.”)
Guadalajara’s Mariachi Festival in September, and its October Festivals, give visitors a chance to taste some of the regional food. Mexico’s second largest city is filled with restaurants, many specializing in a particular dish. Several restaurants in the Nueve Esquinas area, near the Templo de San Francisco, feature birria, while eateries in the Centro Historico near the Santuario de Guadalupe vie for customers to try their tortas ahogadas.
Incorporated separately, but within the greater Guadalajara metropolitan area, are the municipalities of Tlaquepaque, Tonala, and Zapopan. Each has its own festival days, when regional food competes with fireworks, dancing, and church bells for participants’ attention.
Tonalá is reputed to be the home of pozole, where it is said that the Tonaltecas prepared it with human flesh, although this was not an ordinary meal, but a religious rite. One of the most important handicrafts centers in Mexico, Tonala celebrates several fiestas, during which regional food specialties are served. Two of the most popular are the feast of Santiago, the town’s patron, July 25, and the feast of the Virgin of Guadalupe, Dec 12.
Tlaquepaque, where the Parrian Plaza is filled with restaurants and bars, celebrates its patron’s holiday on December 8. Various types of pozole, mole, whitefish with garlic, fish birria, chichicuilotes (birds indigenous to the Jalisco lakeshores) are served, along with bote, a stew made with beef, pork or chicken, with vegetables usually cooked in pulque and served in a thick sauce.
Zapopan, home of the miraculous Virgin of the same name, celebrates its fiesta on October 12, when locals and visitors enjoy fresh corn tamales with chicken filling, caldo michi (a fish and vegetable soup) and a variety of tacos, tortas, tostadas and enchiladas. As with all the regional fiestas, vendors offer sweets made with coconut, guava, tamarind and mango, plus candied nuts and ice creams.
A visit to Guadalajara would be considered incomplete by some without a ride on the “Tequila Train” that goes from Guadalajara to the town of Tequila, home of the country’s most famous beverage. The visit to the tequila distillery includes a buffet with an enormous variety of regional food and entertainment by mariachi musicians and regional dancers.
Also not far from Guadalajara is Lake Chapala, the country’s largest fresh water lake, popular with weekenders from the city and home to a large foreign population. The area’s many restaurants feature both international and Mexican cuisine, with some regional specialties of Jalisco.
And in another area popular with foreigners, Lagos de Moreno, the Señor del Calvario is honored with a fair that begins on July 28 and culminates with the celebration of the patron’s feast day on August 6. Birria, pozole, caldo michi and enchiladas tapatías are accompanied by regional beverages such as tequila, tepache (made with fermented pineapple), tejuino (made with fermented corn), chocolate and the cinnamon-infused café de olla. It is a well-attended feria, and apparently worth the two and a half hour drive from Guadalajara to “Los Altos de Jalisco”, the highland region of the state.
Far different in altitude and terrain, but with food that is equally superb, is Jalisco’s Costa Alegre, made up of Puerta Vallarta and the central Pacific coast, including Barra de Navidad and the Melaque-San Patricio area. Puerta Vallarta has, in recent years, become a gourmet dining destination, site of the Mexican Gastronomy Fair held each November. However, it was a traditional fishing village before becoming a tourist destination, and plenty of long-time favorite local dishes, such as the grilled fish dish known as pescado zarandeado, abound.
In towns further south, including Barra de Navidad, Melaque, San Patricio and Tenacatita, street-side eateries and restaurants feature regional fish and seafood dishes, such as shrimp breaded with coconut. A local specialty is the rich rollo del mar, which consists of a fish filet stuffed with chopped shrimp and octopus, rolled and sometimes wrapped in bacon, and covered with either a chile sauce or an almond sauce, depending upon the chef.
From the coastal fish and seafood to the hearty meat dishes of the northern and central parts of the state, Jalisco offers a varied and tasty regional cuisine, with the characteristic flavor of chile bringing it all together. Try one or more of the following recipes for a taste of la cocina tapatía. Also see the recipe for Pozole Rojo Jaliscience: Jalisco Style Red Pozole in the January 2006 issue of Mexico Connect, and the two-part article Cooking with Tequila, for some ideas on using Jalisco’s most famous beverage in the kitchen, in the April 2000 and May 2000 issues.
Typical chili powder is actually a blend of dried, powdered chiles, cumin, and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well.
Ancho chile powder is another wonderful Mexican flavor. It is almost sweet and has rich dried fruit flavors. One of its more unusual uses is in Mexican hot chocolate, in which it adds a unique spice to the rich, sweet drink.
Another chile powder commonly used and gaining popularity outside of Mexico is chipotle. In reality, it's just a jalapeño that has been dried and smoked. Chipotle has a distinctive flavor that goes well in many sauces and salsas. It also is the primary flavor in adobo, used as both a rub and a marinade.
Birria - Mexican Birria Recipe from Mexico
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter.
On hot griddle toast the ancho and guajillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar and chile powder in a blender.
Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side as well.
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter.
Jalisco Style Birria: Cooking with Lamb
I must admit I was a bit intimidated about even the thought of attempting to cook birria. I had heard that it is a very labor intensive and time consuming, not to mention cooked in a pit oven and mastering the blend of spices beforehand in order to achieve that consommé perfection.
An emblematic dish in Guadalajara, Jalisco, birria is customarily cooked with lamb or goat. This dish is so special, it is traditionally enjoyed at weddings, baptism parties and large family affairs.
When Mountain States Rosen asked me to give their Cedar Springs American lamb a try, cooking birria immediately came to mind. Since I don’t have a pit oven, I decided to use my handy dandy slow cooker.
I never imagined how easy it is to cook this lamb dish. Prepping time took less than ten minutes. If you want to achieve that delicate, velvety texture, cook the lamb in your slow cooker over night (8-10 hours) on high. The next morning, you will have a melt in your mouth and falling off the bone result. The incredible, spicy aroma of the blend of spices and simmering lamb permeated our home and we couldn’t wait to try it the next day.
- 6 garlic cloves, peeled and finely diced
- 1/4 cup ground California chile
- 1/4 cup ground guajillo chile
- 1/2 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 3 tablespoons apple cider vinegar
- 1/2 cup water
- 8 red potatoes, small cut in fourths
- 3-pound leg of lamb, boneless
- One 15-ounce can diced tomatoes in liquid
- 1 teaspoon dried Mexican oregano
- In a medium bowl wisk garlic, chile powder, cumin, black pepper, vinegar, 1 teaspoon salt and water.
- Place potatoes in slow cooker, completely covering bottom. Sprinkle with salt. Place lamb meat over potatoes and rub chile marinade all over meat. Pour enough water into slowcooker to cover potatoes and a fourth of the lamb meat. cover and slow cook for 8-10 hours on high.
- Carefully remove meat from slowcooker onto a large plate or tray. Remove extra fat and shred in large chunks with hands. Remove potatoes with slotted spoon and place in a large separate bowl.
- Remove fat that has risen to the top of the broth.
- In a medium saucepan, over medium heat, cook tomatoes with liquid until the liquid and tomatoes have thickened a bit. Carefully add the broth from the slow cooker. Stir, add oregano and 1 teaspoon of salt. Bring to a boil.
- To serve: Place 3-4 pieces of potato and shredded lamb meat on shallow bowls. ladle broth over each one and top with chopped onion, cilantro and a squeeze of lime juice. Eat with warm tortillas.
Otra vez… en español!
Debo admitir que estaba un poco intimidada por la sola idea de tratar de cocinar birria. Había oído que el proceso era muy laborioso y se tardaba mucho tiempo, especialment con un horno de pozo y perfeccionar la mezcla de especies con el fin de alcanzar ese consomé tan increible.
Un plato emblemático de Guadalajara, Jalisco, la birria habitualmente se cocina con carne de cordero o de cabra. Este platillo es tan especial, que se sirve en bodas, bautizos y celebraciones de familia en grande.
Cuando Mountain States Rosen me pidió que cocinara su carne de cordero, la birria de inmediato me vino a la mente. Puesto que no tengo un horno de pozo, decidí usar mi olla de cocción lenta.
Nunca me imaginé lo fácil que fue cocinar este platillo de cordero. El tiempo de preparación tardó menos de diez minutos. Si queremos lograr los mejores resultados en poco tiempo, cocinar el cordero en olla de cocción lenta durante la noche (8-10 horas) en alto es lo mejor. A la mañana siguiente, tendrás un platillo para chuparte los dedos. El aroma es increíble, la mezcla de especies y la carne cocinadas a fuego lento impregno nuestra casa y no podíamos esperar a probar esta delicia.
Birria Estilo Jalisco
6 dientes de ajo, pelados y picados finamente
1/4 taza chile California en polvo
1/4 taza de chile guajillo en polvo
1/2 cucharadita de comino molido
1 cucharadita de pimienta negra
3 cucharadas de vinagre de manzana
1/2 taza de agua
8 papas rojas rebanadas en cuartos
3 libras de pierna de cordero, sin hueso
Una lata de 15 onzas de tomates picados en el líquido
1 cucharadita de orégano mexicano
1/3 taza de cebolla amarilla, finamente picada
1/2 taza de cilantro finamente picado
1 limón, cortado en trozos
En un tazón mediano mezcle el ajo, chile en polvo, comino, pimienta negra, vinagre, 1 cucharadita de sal y agua. Coloque las papas en la olla de cocción lenta, cubriendo completamente el fondo. Espolvoree las papas con sal. Coloque la carne de cordero sobre las papas y frote toda la marinada de chile sobre la carne. Vierta suficiente agua en la olla de cocción lenta para cubrir las papas y una cuarta parte de la carne de cordero. cubra y cocine durante 8-10 horas en alto.
Retire con cuidado la carne de la olla y coloque en un plato grande o bandeja. Quite la grasa extra y desmenuce en trozos grandes con las manos. Retire las papas y colóquelas en un tazón grande separado. Quite la grasa extra del caldo.
En una cacerola mediana, a fuego medio, cocine los tomates con el líquido hasta que el líquido y los tomates se hayan espesado un poco. Añada con cuidado el caldo de la olla de cocción lenta. Mezcle y añada el orégano y 1 cucharadita de sal. Lleve a ebullición.
Para servir: Coloque 3-4 piezas de papa y la carne de cordero en recipientes hondos. Vierta el caldo sobre cada uno de ellos y cubra con la cebolla picada, cilantro y unas gotas de jugo de limón. Coma con tortillas calientes.
Once found only in small Mexican stores, Búfalo has had a long and steady growth worldwide. Produced since 1933, this is one of the oldest hot sauces on the list and has a large established company to show for it, based in the heart of the country in Mexico City. This sauce has a thicker consistency than some, and is on the sweeter side thanks to the guajillo peppers, which the founders claim to be “one of Mexico’s favorite chilis.”