Birria

Hello again to all those in cyber space! Ok now I got your first recipe for you that is really simple but also, like most good food in general, is going to take a little time to do.
Birria is a very common item, especially in Tijuana, that is super delicious and relatively cheap to prepare. Most of the time you will find that it is more of a "breakfast" item served in the morning hours commonly until around 1pm. It is historically made of lamb or goat meat but beef is the widely used ingredient that I have seen.
All you are going to need is some fatty beef of some sort, usually meat that you would use for roast beef is perfect and cheaper than most. Also grab some dried chilis. Californias are the best but any big, red, DRIED pepper will do. IF you can find some arbol chilis pick those up as well for the salsa. You are also going to need white onions, cilantro and some sort of chicken broth, for flavoring the salsa.



Here is the amount (approx.) of each item you will be needing:

2 lbs of roast beef

10-12 chili Californias (seeded)

1 lbs of chili arbols

2 white onions

1 bunch of cilantro

1 cup of chicken broth

Oky doky here we go. The meat: cut the meat you have into big chunks. About 1 in cubes. Throw them in a pot and fill it up about half way with water. Cover it and get it simmering over low heat. You will know its done when it just falls apart to the touch. While the meat is cooking, because it will take some time (about 2-3 hours), start up the chilis. Seed the California chilis and put them in a pot to boil in water to re-hydrate them. Do the same thing with the Arbol chilis. But with the Arbols add half an onion to boil with it. When the chilis are both properly hydrated, soggy looking and a little brighter in color, get ready to blend them separately. First put the Californias into a blender and liquefy. Don't use the water that u boiled them in. That will make the sauce a little bitter and just off tasting. If u need to add something use some of the water that is in the meat pot or just a little bit of the chicken stock. When the chilis are liquefied strain them into a container to set aside until the meat is done. Make sure not to get any of the skin or many of the seeds into the California chili sauce because that also will make it a little bitter. Now for the arbols. These are just a bit easier. Once they are hydrated and cooked take the chilis and onion out of the water and put them in a blender add the chicken stock and liquefy. Salt and pepper to taste and add some lime juice if so desired. When the meat is done, drain out most of the water leaving about 1/4 of what you started with. Shred the meat real good using any method desired. I will usually use my fingers and a fork or a knife just to help the process. But you could also crush it up with a whip or even mash it with a potato masher. Put it back into the pot, add the California chili sauce and flavor with salt and pepper. Cut the other onion you have and the cilantro for topping. If you can find some good tortillas, preferably corn, Dip 'em into some of the juice and semi-fry them on a hot skillet until slightly crisp. Take some of your meat and place it in the tortilla. Add a good pinch of each cilantro and onion put some of the arbol chili sauce on there and just enjoy.

Mind you that its all about taste. Adjust this recipe to your liking. But at least now you, if you didn't already, have an idea of this delicious dance of awesome that can take place in a taco. And remember, this will get you close but never be afraid to just take a trip down south one day if you are geographically able to and enjoy the real deal.