Recipe: Birria

Birria
The Cuisines of Mexico by Diana Kennedy
Servings: 8 to 10 Source

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

ONE DAY AHEAD:
2 lamb shanks
1 veal breast
1 lamb breast
3 lb loin of pork, rib or-shoulder end
2 tbsp salt
6 chiles anchos
3 chiles guajillos
10 chiles cascabel
hot water to cover
18 peppercorns
4 whole cloves
1/4 tsp oregano
1/4 tsp cumin seeds, scant ts
1/4 cup vinegar
2 tsp salt
6 cloves garlic, peeled
1/2 small onion

ON SERVING DAY:
1 1/2 cups water
the meat
flour and water paste
2 lb tomatoes, broiled
meat juice
1 cup onion, finely chopped
1/2 tsp oregano

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 about 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 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 almost 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.