Text 31200, 91 rader
Skriven 2012-11-24 00:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: clear distinctions 604
==============================
 JW> That's still worse than what I paid.
 ML> Indeed. Not to say that you should count yourself lucky
 ML> in any way.
 JW> I'm still smarting over that bad decision.

Too zoon alt, too late schmart! But at least you got
stuff that was better than the supermarket offers.

=

 ML> cat: raw, dessert, oh god no
 JW> I'll give that one a pass.
 ML> Perhaps I should make my evaluation of the recipes I post a
 ML> bit more explicit?
 JW> Oh you were quite explicit. [g]

I'm glad. Don't wish to mislead. Here's an awesome offal
recipe, perhaps more "oh god yes."

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Birria
 Categories: Mexican, Lamb, Veal, Pork, Spicy
   Servings: 10

MMMMM--------------------------ONE DAY AHEAD-------------------------------
      2    Lamb shanks
      1    Veal breast
      1    Lamb breast
      3 lb Loin of pork, rib or
           -shoulder end
      2 tb Salt
      6    Chiles anchos
      3    Chiles guajillos
     10    Chiles cascabel
           Hot water to cover
     18    Peppercorns
      4    Whole cloves
    1/4 ts Oregano
    1/4 ts Cumin seeds, scant ts
    1/4 c  Vinegar
      2 ts Salt
      6 cl Garlic, peeled
    1/2 sm Onion

MMMMM--------------------------ON SERVING DAY-------------------------------
  1 1/2 c  Water
           The meat
           Flour and water paste
      2 lb Tomatoes, broiled
           Meat juice
      1 c  Onion, finely chopped
    1/2 ts Oregano

  The word birria means something deformed or grotesque, and it is used col-
  loquially in the northwest to mean a mess or failure.  This certainly looks
  a mess when it is cooked, but it is a very savory one.

  It is a really rustic dish.  Usually a whole goat or lamb, although in some
  places just the offal, is seasoned with a paste of ground spices and
  chilies and cooked in a pit barbecue.

  One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the
  meats in several places down to the bone and rub the salt well into it.
  Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast
  the chilies lightly, turning them from time to time so that they will not
  burn.  Remove the veins and seeds. Put the chilies to soak in hot water for
  abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add
  the rest of the ingredients, and blend to a smooth sauce. Cover the meat
  thickly with the paste and set it aside to season for about 18 hours.

  On serving day: Preheat the oven to 350F. Put the water in the bottom of a
  large Dutch over or casserole with a tightly fitting lid and place the meat
  on a rack so the it is just about the water. Seal the lid with a paste of
  flour and water and cook for about 3 1/2 to 4 hours, by which time the meat
  should be almot falling off the bones.

  Strain off the juices from the bottom of the pan, cool, and skim off the
  fat.  There should be about 2 cups of juices left-if not, make it up with
  up to 2 cups of water.  Blend the tomatoes to a smooth sauce. Put the sauce
  and the skimmed juices from the meat into a saucepan and bring to a boil.

  Serve each portion of mixed meats in a deep bowl.  pour 1/2 cup of sauce
  over the meat and sprinkle with the chopped onion and oregano.  Eat with
  tortillas.  Makes 8 to 10 servings.

  From the Cuisines of Mexico by Diana Kennedy

MMMMM
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