 This is the first time ever that I attempt to make this complex dish. I read several recipes and they all pretty much use the same Mexican ingredients. However, being the crazy me as I always am, I decided to use ingredients from an assortment of different Hispanic, products (and Italian) not just only from Mexico, i.e., Badia, Bohio, P.R. Achióte, U.S. veggies, etc., to enrich our culinary contributions, smile. Category: Entrée Approx. Prep and Cook Time: 4 to 5 hours Approximate Cost: $25 OR $6.25 PER SERVING Difficulty Level: Advanced Allergens, Other: Gluten Free Servings: 4 Ingredients to season and prepare the beef 1 ½ Stew beef clean of any fat ($13.99) Season with granulated Badia roasted garlic, Costco Granulated onion, ADOBO GOYA and 1 tbsp. of my basting olive oil. Set aside for about 30 min. to get the flavor, then in a skillet, sear the beef in small batches on all sides, remove and let it rest until the sauce is ready. Ingredients needed to make the sauce A. PREP AND SAUTE THE FOLLOWING UNTIL GOLDEN. 1 med size or ½ a large size yellow onion, (peeled and cut in small piece) ( 1 large or 2 med. Roma tomatoes cut in small pieces, liquid drained ( 2 large garlic cloves, peeled and cut in half 1 tbsp. of my basting olive oil B. PREP THE CHILIES, REMOVE ALL THE SEEDS 3 Mexican Ancho Dry Chilies, seeds removed, CUT IN ABOUT 1” TO 1/1/2 PIECES 5 Peru Guajillo Chilies, seeds removed, CUT IN ABOUT 1” TO 1/1/2 PIECES C. ADD the chilies and the following ingredients to a med. size pot: 3 bay leaves, 1 small stick of cinnamon, ½ tsp. of ground cloves, ½ tsp. of dry oregano, a nice size spring of fresh Cuban oregano leaves, 1 spring of fresh Rosemary, 1 tbsp. of dry Italian seasoning, ½ tsp. of ground Cumin, 1 tsp. of ground black pepper, 1 tsp. of kosher or sea salt, and 2 tbsp. of Apple Cider Vinegar. Next, add room temperature water to the pot enough to cover all these ingredients and a bit more, turn on the stove on med. heat and simmer for 35 to 40 minutes. Once these veggies are done, strain them and move them to a blender; NOTE: (Before doing anything else, REMOVE THE CINNAMON STICK) in the mix) THIS WORKS BETTER ON A POWERFUL BLENDER. IF YOU DON’T HAVE ONE, SIMPLY USE THE REGULAR BLENDER, HOWEVER, STRAIN THE MIX THOROUGHLY TO DISCARD THE PIECES, ESPECIALLY THE DRY CHILIES and bay leaves PIECES, THAT THE BLENDER DIDN’T CRUSHED. NEXT: I USED A PREASSURE COOKER TO MAKE SURE THAT MY MEAT WILL FALL APART SUPER EASY. Therefore, add the meat you seared briefly previously to the pressure cooker and pour the sauce that you just made in the powerful blender (and perhaps strained if using a regular blender) over the meat. Add 2 cups plus of the beef broth, I tbsp. of Puerto Rican Achióte EVOO, stir, then place the lid and bring the pot to pressure. Reduce the heat immediately and simmer the meat in the pressure cooker for 4 hours. ONCE THE MEAT IS DONE, TIME TO ASSEMBLE YOUR BIRRIA TAQUITOS
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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