Recipe No 868

Birria Tatemada

From Mercados
Difficulty
moderate
Yield
8–10 serves • 1500 g
Metric Imperial

Processes

  • water (4 ℓ)
    4000 g
  • salt (½ cup)
    145 g
  • goat meat (leg, shoulder, rump, or a mix, with some bone, ideally)
    1500 g
  1. 01
    Dissolve the salt in the water (to make a 3.5% salt solution).
  2. 02
    Cover the meat with the brine.
  3. 03
    Refrigerate for – .
  4. 04
    Steam meat for – .
  5. 05
    Set aside, allow to cool. Reserve the juices.

  • chiles chilacates, deveined and deseeded (6 chiles (substitute 2 anchos + 4 guajillos)
    38 g
  1. 06
    Toast until fragrant and beginning to swell.
  2. 07
    Transfer to a bowl, cover with boiling water and soak for .
  3. 08
    Drain, discard water, and set aside.

  • chile chipotle in adobo (1 chile)
    10 g
  • white onion, coarsely chopped (½ onion)
    138 g
  • garlic, peeled & coarsely chopped (6 cloves)
    36 g
  • mexican oregano, lightly toasted (1 tbsp)
    2 g
  • cumin seed, lightly toasted (1 tsp)
    2 g
  • allspice berries (10 berries)
    10 g
  • cloves (3 cloves)
    0.01 g
  • pineapple or apple cider vinegar (½ cup)
    118 g
  1. 09
    Blend everything along with the chiles from .
  2. 10
    Heat an oven to 400°F / 200°C.
  3. 11
    Take the meat from , break it up into large pieces.
  4. 12
    Arrange the pieces onto a large baking dish. Pour the contents of the blender onto the meat.
  5. 13
    Bake for – . The top should be well-browned and caramelized.

  • Roma tomatoes
    910 g
  • water (1 ℓ)
    1000 g
  • garlic (3 cloves)
    18 g
  • salt (1 tsp)
    6 g
  • black pepper, ground (½ tsp)
    2.5 g
  • cloves, ground (⅛ tsp)
    0.25 g
  • marjoram, ground (⅛ tsp)
    0.25 g
  • thyme, ground (⅛ tsp)
    0.25 g
  • cumin, ground (⅛ tsp)
    0.25 g
  1. 14
    Boil tomatoes in water until tender.
  2. 15
    Blend tomatoes with water and everything else until liquefied.
  3. 16
    Combine with reserved juices from in a large saucepan.
  4. 17
    Simmer until the sauce darkens, – .

  • onions, chopped
  • cilantro, chopped
  • ground dried chile pequin
  • limes
  • tortillas
  1. 18
    Serve as a soup or as a dish, with onions, etc. as sides.