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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Birria
4 Guajillo chiles 4 Ancho chiles 1 cup hot water 1 lb. top round steak, cubed for stew 1 lb. baby back ribs, cut into 1-inch pieces 2 1/2 qt. water 1 onion, quartered 6 cloves garlic 2 fresh bay leaves 6 springs thyme 1 Tbls. ground cumin 1 Tbls. Mexican oregano Salt and pepper, to taste Garnish: 1/2 cup onion, diced 2 limes, cut into wedges 1/2 cup cilantro, chopped On hot griddle toast the Ancho and Gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside. In a deep Dutch oven add the beef and ribs, water, onion, garlic cloves. Bring to boil and cook for 1 hour. Add the bay leaves, thyme, chile puree, cumin, oregano and salt/pepper; simmer for 30 minutes. Sauce: Puree the garlic, vinegar and chile powder in a blender. Serve the stew in a nice bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side. -- William Barfieldsr |
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![]() "A1 WBarfieldsr" > wrote in message .. . > ---snip--- To add a bit of color to Barfield's recipe, birria is a very traditional breakfast or morning snack for working people in Mexico. It had it's origins in the slaughterhouse just south of downtown Guadalajara where today you get the best birria in the world from the 'estanquillos' small restaurants that line the Western side of the rastro. Within this neighborhood you will find several worl-known birria restaurants. Now, as you take a break from your maquiladora in Tijuana, you will find the two-wheeled tented vendor kitchen within a block or two of wherever you have your plant. They are everywhere! You order one or two tacos at a time while leaning forward to eat so as to not spill the juice on your clothing. Or you order a cup of the juice, the soup, with or without meat, and garnish it with finely diced onions, cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little Mexican limes, a dash of salt.... Over the past twenty years birria and tacos al pastor (the pyramid of meat slowly being broiled and sliced thin to make tacos) have proliferated throughout Mexican's working class like wildfire. Some taco shops have opened in the hightest class neighborhood such as Polanco, where you pass through security checkpoint after checkpoint to park in a secure parking spot for you to enter the taco stand in safety. The prices are ten times higher than on the street - but that is a reflection of the popularity of these two taco fillings. A lot of birria is made with kid and a lot with mutton; but mostly it's pieces of beef that don't sell well in the regular markets. It all started as a way to use up the salvaged meat as the butchers chopped away at the main cuts. Instead of tossing the pieces to the dogs, they gave them to people willing to cook up a spicy dish and serve as a snack during that midmorning break called almuerzo. That has changes and quality meat is used almost exclusively in most places. Wayne, and my favorite birria vendor is behind the Gigante store in Parque Industrial Las Brisas, about a half a mile East of the Cinco y Dies. |
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Thanks, you silver toughed devil you. You DID add the right color to the
recipe. -- William Barfieldsr "Wayne Lundberg" > wrote in message ... > > "A1 WBarfieldsr" > wrote in message > .. . > > ---snip--- > > To add a bit of color to Barfield's recipe, birria is a very traditional > breakfast or morning snack for working people in Mexico. It had it's origins > in the slaughterhouse just south of downtown Guadalajara where today you get > the best birria in the world from the 'estanquillos' small restaurants that > line the Western side of the rastro. Within this neighborhood you will find > several worl-known birria restaurants. Now, as you take a break from your > maquiladora in Tijuana, you will find the two-wheeled tented vendor kitchen > within a block or two of wherever you have your plant. They are everywhere! > You order one or two tacos at a time while leaning forward to eat so as to > not spill the juice on your clothing. Or you order a cup of the juice, the > soup, with or without meat, and garnish it with finely diced onions, > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little > Mexican limes, a dash of salt.... > > Over the past twenty years birria and tacos al pastor (the pyramid of meat > slowly being broiled and sliced thin to make tacos) have proliferated > throughout Mexican's working class like wildfire. Some taco shops have > opened in the hightest class neighborhood such as Polanco, where you pass > through security checkpoint after checkpoint to park in a secure parking > spot for you to enter the taco stand in safety. The prices are ten times > higher than on the street - but that is a reflection of the popularity of > these two taco fillings. > > A lot of birria is made with kid and a lot with mutton; but mostly it's > pieces of beef that don't sell well in the regular markets. It all started > as a way to use up the salvaged meat as the butchers chopped away at the > main cuts. Instead of tossing the pieces to the dogs, they gave them to > people willing to cook up a spicy dish and serve as a snack during that > midmorning break called almuerzo. That has changes and quality meat is used > almost exclusively in most places. > > Wayne, and my favorite birria vendor is behind the Gigante store in Parque > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > |
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I would love to patent birria and huevos rancheros for US consumers! We'd
make a killing. "A1 WBarfieldsr" > wrote in message .. . > Thanks, you silver toughed devil you. You DID add the right color to the > recipe. > > -- > William Barfieldsr > "Wayne Lundberg" > wrote in message > ... > > > > "A1 WBarfieldsr" > wrote in message > > .. . > > > ---snip--- > > > > To add a bit of color to Barfield's recipe, birria is a very traditional > > breakfast or morning snack for working people in Mexico. It had it's > origins > > in the slaughterhouse just south of downtown Guadalajara where today you > get > > the best birria in the world from the 'estanquillos' small restaurants > that > > line the Western side of the rastro. Within this neighborhood you will > find > > several worl-known birria restaurants. Now, as you take a break from your > > maquiladora in Tijuana, you will find the two-wheeled tented vendor > kitchen > > within a block or two of wherever you have your plant. They are > everywhere! > > You order one or two tacos at a time while leaning forward to eat so as > to > > not spill the juice on your clothing. Or you order a cup of the juice, > the > > soup, with or without meat, and garnish it with finely diced onions, > > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little > > Mexican limes, a dash of salt.... > > > > Over the past twenty years birria and tacos al pastor (the pyramid of > meat > > slowly being broiled and sliced thin to make tacos) have proliferated > > throughout Mexican's working class like wildfire. Some taco shops have > > opened in the hightest class neighborhood such as Polanco, where you pass > > through security checkpoint after checkpoint to park in a secure parking > > spot for you to enter the taco stand in safety. The prices are ten times > > higher than on the street - but that is a reflection of the popularity of > > these two taco fillings. > > > > A lot of birria is made with kid and a lot with mutton; but mostly it's > > pieces of beef that don't sell well in the regular markets. It all > started > > as a way to use up the salvaged meat as the butchers chopped away at the > > main cuts. Instead of tossing the pieces to the dogs, they gave them to > > people willing to cook up a spicy dish and serve as a snack during that > > midmorning break called almuerzo. That has changes and quality meat is > used > > almost exclusively in most places. > > > > Wayne, and my favorite birria vendor is behind the Gigante store in > Parque > > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > > > > > > |
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Have you ever been to Birria Guadalajara in Tijuana?
They make birria to die for. I can't remember the name of the street but I am going to TJ next week and I'll get the addy.. "Wayne Lundberg" > wrote in message ... > > "A1 WBarfieldsr" > wrote in message > .. . > > ---snip--- > > To add a bit of color to Barfield's recipe, birria is a very traditional > breakfast or morning snack for working people in Mexico. It had it's origins > in the slaughterhouse just south of downtown Guadalajara where today you get > the best birria in the world from the 'estanquillos' small restaurants that > line the Western side of the rastro. Within this neighborhood you will find > several worl-known birria restaurants. Now, as you take a break from your > maquiladora in Tijuana, you will find the two-wheeled tented vendor kitchen > within a block or two of wherever you have your plant. They are everywhere! > You order one or two tacos at a time while leaning forward to eat so as to > not spill the juice on your clothing. Or you order a cup of the juice, the > soup, with or without meat, and garnish it with finely diced onions, > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little > Mexican limes, a dash of salt.... > > Over the past twenty years birria and tacos al pastor (the pyramid of meat > slowly being broiled and sliced thin to make tacos) have proliferated > throughout Mexican's working class like wildfire. Some taco shops have > opened in the hightest class neighborhood such as Polanco, where you pass > through security checkpoint after checkpoint to park in a secure parking > spot for you to enter the taco stand in safety. The prices are ten times > higher than on the street - but that is a reflection of the popularity of > these two taco fillings. > > A lot of birria is made with kid and a lot with mutton; but mostly it's > pieces of beef that don't sell well in the regular markets. It all started > as a way to use up the salvaged meat as the butchers chopped away at the > main cuts. Instead of tossing the pieces to the dogs, they gave them to > people willing to cook up a spicy dish and serve as a snack during that > midmorning break called almuerzo. That has changes and quality meat is used > almost exclusively in most places. > > Wayne, and my favorite birria vendor is behind the Gigante store in Parque > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > |
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![]() "Wayne Lundberg" > wrote in message ... > I would love to patent birria and huevos rancheros for US consumers! We'd > make a killing. Yes, but it couldn't be canned. Once it's canned it's not authentic. Linda [...] |
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I'll be looking forward to your address... I've heard of it from a
participant on the alt.mexico forum. I think it's one street west of Revolucion... Wayne "Linda" > wrote in message news:Xt3ib.57020$vj2.19316@fed1read06... > Have you ever been to Birria Guadalajara in Tijuana? > They make birria to die for. I can't remember the name of the street but I > am going to TJ next week and I'll get the > addy.. > > > "Wayne Lundberg" > wrote in message > ... > > > > "A1 WBarfieldsr" > wrote in message > > .. . > > > ---snip--- > > > > To add a bit of color to Barfield's recipe, birria is a very traditional > > breakfast or morning snack for working people in Mexico. It had it's > origins > > in the slaughterhouse just south of downtown Guadalajara where today you > get > > the best birria in the world from the 'estanquillos' small restaurants > that > > line the Western side of the rastro. Within this neighborhood you will > find > > several worl-known birria restaurants. Now, as you take a break from your > > maquiladora in Tijuana, you will find the two-wheeled tented vendor > kitchen > > within a block or two of wherever you have your plant. They are > everywhere! > > You order one or two tacos at a time while leaning forward to eat so as to > > not spill the juice on your clothing. Or you order a cup of the juice, the > > soup, with or without meat, and garnish it with finely diced onions, > > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little > > Mexican limes, a dash of salt.... > > > > Over the past twenty years birria and tacos al pastor (the pyramid of meat > > slowly being broiled and sliced thin to make tacos) have proliferated > > throughout Mexican's working class like wildfire. Some taco shops have > > opened in the hightest class neighborhood such as Polanco, where you pass > > through security checkpoint after checkpoint to park in a secure parking > > spot for you to enter the taco stand in safety. The prices are ten times > > higher than on the street - but that is a reflection of the popularity of > > these two taco fillings. > > > > A lot of birria is made with kid and a lot with mutton; but mostly it's > > pieces of beef that don't sell well in the regular markets. It all started > > as a way to use up the salvaged meat as the butchers chopped away at the > > main cuts. Instead of tossing the pieces to the dogs, they gave them to > > people willing to cook up a spicy dish and serve as a snack during that > > midmorning break called almuerzo. That has changes and quality meat is > used > > almost exclusively in most places. > > > > Wayne, and my favorite birria vendor is behind the Gigante store in Parque > > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > > > > > > > |
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We are waiting.....
and waiting.... Wayne "Linda" > wrote in message news:Xt3ib.57020$vj2.19316@fed1read06... > Have you ever been to Birria Guadalajara in Tijuana? > They make birria to die for. I can't remember the name of the street but I > am going to TJ next week and I'll get the > addy.. > > > "Wayne Lundberg" > wrote in message > ... > > > > "A1 WBarfieldsr" > wrote in message > > .. . > > > ---snip--- > > > > To add a bit of color to Barfield's recipe, birria is a very traditional > > breakfast or morning snack for working people in Mexico. It had it's > origins > > in the slaughterhouse just south of downtown Guadalajara where today you > get > > the best birria in the world from the 'estanquillos' small restaurants > that > > line the Western side of the rastro. Within this neighborhood you will > find > > several worl-known birria restaurants. Now, as you take a break from your > > maquiladora in Tijuana, you will find the two-wheeled tented vendor > kitchen > > within a block or two of wherever you have your plant. They are > everywhere! > > You order one or two tacos at a time while leaning forward to eat so as to > > not spill the juice on your clothing. Or you order a cup of the juice, the > > soup, with or without meat, and garnish it with finely diced onions, > > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the little > > Mexican limes, a dash of salt.... > > > > Over the past twenty years birria and tacos al pastor (the pyramid of meat > > slowly being broiled and sliced thin to make tacos) have proliferated > > throughout Mexican's working class like wildfire. Some taco shops have > > opened in the hightest class neighborhood such as Polanco, where you pass > > through security checkpoint after checkpoint to park in a secure parking > > spot for you to enter the taco stand in safety. The prices are ten times > > higher than on the street - but that is a reflection of the popularity of > > these two taco fillings. > > > > A lot of birria is made with kid and a lot with mutton; but mostly it's > > pieces of beef that don't sell well in the regular markets. It all started > > as a way to use up the salvaged meat as the butchers chopped away at the > > main cuts. Instead of tossing the pieces to the dogs, they gave them to > > people willing to cook up a spicy dish and serve as a snack during that > > midmorning break called almuerzo. That has changes and quality meat is > used > > almost exclusively in most places. > > > > Wayne, and my favorite birria vendor is behind the Gigante store in Parque > > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > > > > > > > |
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I am going Sat, the 18th...sooooon.
"Wayne Lundberg" > wrote in message ... > We are waiting..... > > and waiting.... > > Wayne > > "Linda" > wrote in message > news:Xt3ib.57020$vj2.19316@fed1read06... > > Have you ever been to Birria Guadalajara in Tijuana? > > They make birria to die for. I can't remember the name of the street but > I > > am going to TJ next week and I'll get the > > addy.. > > > > > > "Wayne Lundberg" > wrote in message > > ... > > > > > > "A1 WBarfieldsr" > wrote in message > > > .. . > > > > ---snip--- > > > > > > To add a bit of color to Barfield's recipe, birria is a very traditional > > > breakfast or morning snack for working people in Mexico. It had it's > > origins > > > in the slaughterhouse just south of downtown Guadalajara where today you > > get > > > the best birria in the world from the 'estanquillos' small restaurants > > that > > > line the Western side of the rastro. Within this neighborhood you will > > find > > > several worl-known birria restaurants. Now, as you take a break from > your > > > maquiladora in Tijuana, you will find the two-wheeled tented vendor > > kitchen > > > within a block or two of wherever you have your plant. They are > > everywhere! > > > You order one or two tacos at a time while leaning forward to eat so as > to > > > not spill the juice on your clothing. Or you order a cup of the juice, > the > > > soup, with or without meat, and garnish it with finely diced onions, > > > cilantro, chile sauce, raddishes, chile de arbol, a squeeze of the > little > > > Mexican limes, a dash of salt.... > > > > > > Over the past twenty years birria and tacos al pastor (the pyramid of > meat > > > slowly being broiled and sliced thin to make tacos) have proliferated > > > throughout Mexican's working class like wildfire. Some taco shops have > > > opened in the hightest class neighborhood such as Polanco, where you > pass > > > through security checkpoint after checkpoint to park in a secure parking > > > spot for you to enter the taco stand in safety. The prices are ten times > > > higher than on the street - but that is a reflection of the popularity > of > > > these two taco fillings. > > > > > > A lot of birria is made with kid and a lot with mutton; but mostly it's > > > pieces of beef that don't sell well in the regular markets. It all > started > > > as a way to use up the salvaged meat as the butchers chopped away at the > > > main cuts. Instead of tossing the pieces to the dogs, they gave them to > > > people willing to cook up a spicy dish and serve as a snack during that > > > midmorning break called almuerzo. That has changes and quality meat is > > used > > > almost exclusively in most places. > > > > > > Wayne, and my favorite birria vendor is behind the Gigante store in > Parque > > > Industrial Las Brisas, about a half a mile East of the Cinco y Dies. > > > > > > > > > > > > > > > > > > |
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