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   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   
       
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