Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 To 10 servings

It is a really rustic dish. Usually a whole goat or lamb, although in
some places just the offal, is seasoned with a paste of ground spices
and chiles and cooked in a pit barbecue. As you wander around
Guadalajara at night, you can see that tacos of birria head the list
of antojitos on the street-side stands and always appear prominently
on the Sunday menus of the smaller regional restaurants. Here is a
family version of birria, with the variety of chiles used in
Zacatecas, rather than the plain chilacate or ancho used in Jalisco.

One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds
loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles
cascabel 18 peppercorns 4 whole cloves 1/4 tsp
oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves
garlic, peeled 1/2 small onion Directions: There will be
approximately 6 to 7 pounds of meat. Slash the meats in several
places down to the bone and rub the salt well into it. Meanwhile,
prepare the chili paste. Heat the comal and toast the chiles lightly,
turning them from time to time so that they will not burn. Remove the
veins and seeds. Put the chiles to soak in hot water for about 20
minutes, then transfer with a slotted spoon to the blender jar, add
the rest of the ingredients, and blend to a smooth sauce. Cover the
meat thickly with the paste and set it aside to season for about 18
hours.

On serving day: 1 1/2 cups water The meat Flour and water paste 2
pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano
Preheat the oven to 350 degrees. Put the water into the bottom of a
large Dutch oven or casserole with a tightly fitting lid and place
the meat on a rack so that it is just above the water. Seal the lid
with a paste of flour and water and cook for about 3 1/2 to 4 hours,
by which time the meat should be almost falling off the bones. Strain
off the juices from the bottom of the pan, cool, and skim off the
fat. There should be about 2 cups of juices left- if not, make it up
to 2 cups with water. Blend the tomatoes to a smooth sauce. Put the
sauce and the skimmed juices from the meat into a saucepan and bring
to a boil. Serve each portion of mixed meats in a deep bowl. Pour 1/2
cup sauce over the meat and sprinkle with the chopped onion and
oregano. Eat with tortillas.

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