Subj : NYT Most Requested - 40
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 17:09:10

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... They don't all taaste the same - Keystone is noticably worse!
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