Birria Tatemada

From Mercados

Difficulty

moderate 

Yield

1500 g (servings 8 10)

Ingredients
Weight
Volume
Procedure
A
water
4000 g
4 l
salt
145 g
½ c
goat meat (leg, shoulder, rump, or a mix, with some bone, ideally)
1500 g
1
Dissolve the salt in the water (to make a 3.5% salt solution).
2
Cover the meat with the brine.
3
Refrigerate for 4 hours – 6 hours.
4
Steam meat for 3 hours 30 minutes – 4 hours.
5
Set aside, allow to cool. Reserve the juices.
B
chiles chilacates, deveined and deseeded
38 g
6 chiles (substitute 2 anchos + 4 guajillos
6
Toast until fragrant and beginning to swell.
7
Transfer to a bowl, cover with boiling water and soak for 15 minutes.
8
Drain, discard water, and set aside.
C
chile chipotle in adobo
10 g
1 chile
white onion, coarsely chopped
138 g
½ onion
garlic, peeled & coarsely chopped
36 g
6 cloves
mexican oregano, lightly toasted
2 g
1 Tbl
cumin seed, lightly toasted
2 g
1 tsp
allspice berries
10 g
10 berries
cloves
0.011 g
3 cloves
pineapple or apple cider vinegar
118 g
½ cup
9
Blend everything along with the chiles from B.
0
Heat an oven to 400°F / 204°C.
-
Take the meat from A, break it up into large pieces.
=
Arrange the pieces onto a large baking dish. Pour the contents of the blender onto the meat.
q
Bake for 30 minutes – 45 minutes. The top should be well-browned and caramelized.
D
Roma tomatoes
910 g
water
1000 g
1 liter
garlic
18 g
3 cloves
salt
6 g
1 tsp
black pepper, ground
2.5 g
½ tsp
cloves, ground
0.25 g
⅛ tsp
marjoram, ground
0.25 g
⅛ tsp
thyme, ground
0.25 g
⅛ tsp
cumin, ground
0.25 g
⅛ tsp
w
Boil tomatoes in water until tender.
e
Blend tomatoes with water and everything else until liquefied.
r
Combine with reserved juices from A in a large saucepan.
t
Simmer until the sauce darkens, 5 minutes – 6 minutes.
E
onions, chopped
cilantro, chopped
ground dried chile pequin
limes
tortillas
y
Serve as a soup or as a dish, with onions, etc. as sides.

Author

Yield

g

Servings

Serving size 150188 g