MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Birria De Res (Beef Birria)
Categories: Chilies, Beef, Vegetables, Herbs, Citrus
Yield: 9 servings

2 Poblano chilies
5 Guajillo chilies; seeded,
- stemmed, halved lengthwise
5 lb Bone-in beef shoulder; in
- lg pieces
+=OR=+
5 lb Goat or lamb stew cuts on
- the bone
1 tb Fine sea salt
1/4 c Neutral oil
1 md White onion; fine chopped
28 oz Can crushed tomatoes
1/4 c + 2 tb distilled white
- vinegar
6 cl Garlic; peeled
2 tb Fine grated fresh ginger
2 ts Dried Mexican oregano
2 ts Toasted white sesame seeds
1/2 ts Ground cumin
4 Cloves
Fresh black pepper
1 Cinnamon stick
2 Bay leaves
1/2 c Chopped fresh cilantro
2 Limes; quartered
Corn tortillas; warmed

Set the oven @ 325ºF/165ºC0.

Prepare the chiles: Use tongs to place the poblano
chiles directly over the open flame of a gas burner set
to high. Cook the poblanos until totally charred all
over, turning as needed, about 2 minutes per side.
Transfer to a small bowl and cover with plastic wrap so
the poblanos can steam. After 10 minutes, use your
fingers to pull the blackened skins away from the
poblanos, then remove the stems and seeds. Roughly chop
the poblanos and set aside.

While the poblano chiles steam, place a large skillet
over medium heat. Working in batches to cook the
guajillo chiles evenly in one layer, flatten the chile
halves on the hot skillet and toast them for about 15
seconds, turning once. Put the chiles in a bowl and add
2 cups hot water to help soften them. Set aside.

Prepare the meat: Season the meat all over with the
salt. Heat the oil in a large, oven-proof pot over
medium-high. Working in batches, sear the meat on all
sides until well browned, 2 to 3 minutes per side,
transferring the browned meat to a large bowl as you
work.

After you’ve seared all the meat, add the onion to the
pot and cook, stirring occasionally, until golden, about
5 minutes. Return all the meat to the pot.

Meanwhile, add the tomatoes, vinegar, garlic, ginger,
oregano, sesame seeds, cumin, cloves and a few grinds of
black pepper to a blender, along with the chopped
poblanos, toasted guajillos and the chile soaking
liquid. Purée until smooth, scraping down the edges of
the blender as needed.

Pour the blended mixture into the pot with the meat. Add
the cinnamon stick and bay leaves, along with about 4 to
6 cups of water, enough to amply cover the meat.

Cover and cook in the oven until the meat is
fork-tender, about 2 hours.

Divide among bowls and sprinkle with cilantro. Serve
with lime wedges for squeezing on top, and a side of
warm tortillas.

Recipe from: Josef Centeno

Adapted by: Tejal Rao

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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