They start to soak peppers in very hot water for 10 minutes; Then they are liquefied with the spices, the juice of the oranges and the vinegar, sneaks and adds salt to taste.
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| Ingredients to do Birria: |
| For 8 people :: ½ kilo of solid chivo or pork Pasilla chiles ahead 3 cloves of garlic 5 hundred fatty ¼ teaspoon of thyme ¼ teaspoon of oregano ¼ teaspoon of ginger ½ teaspoon of sespojolà juice of two oranges, if a cup of good vinegar are better Sal to taste 2 tablespoons of improvenament to cook the meat. | For the Caldillo :: ¾ of kilo of asado jitomate ½ large onion 1 clove of garlic 1 tablespoon of oregano 2 tablespoons of lard 2 ½ liters of chicken broth. To accompany :: cebolla chopped oregano dry lemon spicy sauce. |
Ingredients to do Birria:
2. The meat is placed in a casserole and bathes with the sauce and let stand overnight.
3. The next day is soft.
4. then get into the preheated oven to 200 ° to brown.
5. It is cut into pieces and can be served accompanied by tortillas, chopped onion, lemon and spicy sauce, or also in Caldillo accompanied the same more the dry oregano.
6. El Caldillo: The tomato is shown with the onion, garlic and oregano and sneaks.
7. Suffles in the hot butter until the tomato is well seasoned, the chicken broth is added and letting it boil over low heat for 10 minutes.
8. Presentation: If it is served dry, it is presented in a beautiful casserole not very deep accompanied by the rest of the ingredients in clay casseroles.
9. If it is served with Caldillo, it is placed in a clay pot accompanied by the rest of the ingredients in clay caps.
10. It can also be accompanied with toast.
