Birria-Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Lamb
6		Ancho pepper Anaheim pepper dried
3		Cascabel pepper
3		Morita pepper
2		Cloves
8		Seeds black pepper
1		Cinnamon
1/2 teaspoon	2.5ml	Oregano
2		Garlic, minced
1/4 tablespoon	3.8ml	Vinegar
1 tablespoon	15ml	Twig thyme (small)
3/4 tablespoon	11ml	Water
		Salt
2 tablespoons	30ml	Lard

Recipe Instructions

Put cascabel and morita chiles in boiling water for 2 minutes. Open the ancho pepper, remove the seeds and toast them a little. Put in boiling water for 2 minutes also (the reason the peppers are put in water is to soften them). Put the meat in a stew pot, already cut in small pieces (don't heat). Blend together everything else. Mix it with the meat. Cover it and put in the refrigerator overnight.

The next day, melt the lard and add it to the chili and mix it well. Put it in the oven at 250F for 1 1/2 hrs. If you want to season it with the "correct" salsa, prepare the following:

Salsa para Birria

6 green tomatoes tomatillo

1/2 teaspoon oregano

2 tablespoons chopped onion

salt and black pepper to taste

Take some of the broth of the birria, the tomatoes and some of the water that you used to boil the peppers (the day before). Blend. Put the oregano and the onion on the birria. Serve hot. Man, this is one of my favorite dishes. You might have problems trying to get the dry peppers. But if you are in a heavily Mexican populated area you are likely to find them.

Source:
Chepina Peralta's TV show. She is probably the best known cook in central Mexico

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