---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Birria
 Categories: Meat
      Yield: 10 Servings
 
      2    Lamb Shanks
      4 lb Mixed Meat,Lamb Breast,
           -Loin Of Pork
      2 T  Kosher Salt
      1    Wet Rub For Birria
  1 1/2 c  Water
      2 lb Tomato,Fresh
      1 c  Yellow Onion,Finely Chopped
    1/2 t  Oregano,Fresh,Minced

[Note: Adapted from Diana Kennedy's "The Cuisines of Mexico". Begin
preparations 1 day in advance. Family rating (Birria with pork only; no
lamb) 3.0, David's rating (pork & lamb) 4.5. This recipe did not work
all that well with pork only. The lamb, even in a relatively small
amount, added the richness and moisture that the seasonings of this
dish demand. If you eat lamb, this dish is wonderful. If not, you might
want to look elsewhere.]
The day before: slash meats in several places down to the bone, and rub
salt into the cuts. Cover meat thickly with the wet rub, wrap tightly
in plastic wrap, and refrigerate over night (approximately 18 hours).

On serving day: begin cooking preparations 7 hours prior to serving
time. Soak several chunks of mesquite or hickory wood in water for at
least 1 hour. Start a fire in the Kamado using lump charcoal and
stabilize the temperature at 300 degrees F. Throw a couple of wood
chunks on the fire, then place the meats, fat side up, on the upper
rack. Place a drip pan resting on a pizza stone on the main rack
beneath the meat. Add water to drip pan and close the Kamado lid.
Maintain the temerature at approximately 300. Continue cooking until
meat is falling off of the bone--4 to 5 hours. Transfer meats to a
working surface and allow to rest. When cool enough, shred meat with
forks or fingers.

While meat is resting, skim fat from the drip pan and deglaze with the
juices. Make deglazing liquid up to 2 cups by adding water as necessary,
then transfer to a sauce pan. Place whole tomatoes on the upper grill
over the cleaned drip pan. Close the lid and roast tomatoes, turning
occasionally, until skin is brown and wrinkled, and tomato is cooked
through (approximately 20 minutes). Blend whole cooked tomatoes--cores,
seeds, charred skin and all--to a smooth sauce. Combine the tomato
sauce with the meat juices then bring to a boil.

To serve, pour the heated sauce over the shredded meat in a large
decorative bowl. Garnish with chopped onions and oregano. Make tacos,
or serve in bowls with corn tortillas on the side.

Special note: leftover Birria, combined with canned crushed tomatoes
and canned kidney beans, makes a wonderful chili.


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