I had an interesting dinner tonight

M

melissa-dallas

Well-known member
A new place just opened a few blocks from me that is a birrieria, which is a West Coast of Mexico style restaurant that specializes in goat, although this one does lamb instead. The meat is served with a special consomme. Evidently the meat is placed on a rack above seasoned liquid and then steamed, the resulting drippings adding to to broth below. I received a QUART takeout cup with consomme with probably more than a pound of the shredded tender meat which is dipped out of the soup and rolled in tortillas. It was quite delicious. You can also buy the consomme plain, which would make an absolutely smashing pan of gravy if I were ever in a pinch.

 
Melissa, do they do the birria seasoning? (Mild chiles and spices with lots of cloves)?

Birria is one of my housekeeper's specialties, though she makes it with beef or chicken because "you can't get good goat here."

The juice is the best part.

 
The broth was lovely & mildly spiced-I can taste chili & a hint of cumin, not

strong clove. Not sure what else, but it was deep brown and greatly flavorful. I really didn't know what I was doing when I ordered (tried to phone it in and when the girl on the other end didn't understand English she just hung up on me). What I really intended to get was a birria plate with rice & beans and all the garnishes & green salsa with a side cup of the consomme. What I ended up with was a giant cup of mixed broth & meat with tortillas. Next time I'll know better how to order. Most of the Mexicans in my area are Nortenos so this style of cooking was all new to me. Since she can't get good goat tell her to try it with the lamb. It was delicious. Kind of like extra good barbacoa but not as gamy or greasy.

 
I'm sure there are variations. Marta's is big on cloves. I first tasted it when her son got married

He was working with Jacques at a downtown hotel many years ago, and they gave him the run of the place. His aunts and his mom made the food, with chicken birria, rice, beans, corn tortillas and a totally gringo pasta salad that is still my favorite, all served in grand buffet-style by the hotel. I had at least three plates. There were mariachis I'm told but I only remember the birria.

 
Isn't it fun when you discover something good & new? I was like that about

my Colombian friend's family's Lechona Tolimense but he's moved to Colorado & nobody I can find around here cooks them. It was killer.

 
No, but Marta speaks English. Here is her recipe, which I've never tried...

It's a little sketchy and doesn't mention the cloves, but she was vaccuming while reciting it so I must have missed it. I'm guessing a pinch of whole ones.

Chicken Birria:

1 small bag Guajillo Chiles
Pasilla chiles (dried poblanos, called "anchos" outside California. They're large, red-brown and very crinkly. I didn't write down an amount--maybe one or two?)
1/2 pack sesame seeds, toasted in a skillet
2 cloves garlic
A pinch of cumin
(A pinch whole cloves?)
A pinch black peppercorns
Salt
1 Tbs. vinegar
A few bay leaves
Knorr Chicken Bouillon

2 chickens


Cut the chickens in pieces.

Remove the seeds from the chiles and fry them in oil. Then boil them until soft. Place in a blender jar with all remaining ingredients to form a paste. Rub over chicken, place in a big pot, and marinate overnight. Put the pot on the stove and cook slowly until tender. It's even better reheated.

 
Corrected. I've had that page in my binder for at least a year. I'm really tempted to try it now.

I live within walking distance of a Mexican supermarket with all the ingredients so I have no excuse.

 
Is that beef or pork? Marta uses cubed stewing beef--I think it is chuck,

and cooks it very slowly all day. It comes out falling-apart tender and the sauce is a little more reduced for the longer cooking.

I've had it with goat at a local Mexican lunch place and though the meat was tender and delicious, I like Marta's sauce better.

 
I wish it would hurry and be Autumn because I think I've been dreaming about

Richard's Piggy Pudding recipe. Just too hot for it to be appetizing right now.

 
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