Subj : NYT Most Requested - 40
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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

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