MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Birria De Res (Beef Birria)
Categories: Chilies, Beef, Vegetables, Herbs, Citrus
     Yield: 8 Servings

     2    Poblano chilies
     5    Guajillo chilies; seeded,
          - stemmed, halved lengthwise
     5 lb Bone-in beef shoulder;
          - in large 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  Distilled white vinegar;
          - +2 tb
     6 cl Garlic; peeled
     2 tb Fresh ginger; fine grated
     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  Fresh cilantro; chopped
     2    Limes; quartered
          Corn tortillas; warmed

 Set the oven @ 325 F/165 C.

 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. Puree 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

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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