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Birria 04

Birria 04 is built on Salt, Black Pepper Corns, and Lard Or Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Make a paste of flour and water to the consistency of that gooey white glue that used to get all over your clothes in kindergarten.

2. 2

   Arrange the meat on the rack, cover and use the paste to seal the lid.

3. 3

   Place over medium-low heat and cook for 3 hours.

4. 4

   If not, reseal it and cook longer.

5. 5

   When the meat is ready, remove to a roasting pan or any pan large enough to hold it.

6. 6

   Pour out the cooking juices into a bowl and let rest until the fat comes to the top.

7. 7

   Skim off the fat and discard.

8. 8

   Reserve l cup of the liquid.

9. 9

   Prepare the chilies for the sauce while the meat is cooking.

10. 10

    Heat the lard in a skillet until hot but not smoking.

11. 11

    Remove the chilies from the fat and let cool.

12. 12

    Add the reserved 1 cup cooking liquid and simmer over medium-low heat about 10 minutes.

13. 13

    Meanwhile, in a small, dry skillet over medium heat, toast the cumin seeds until they "dance." In a mortar with a pestle, grind them to a thick paste with a little water.

14. 14

    Toward the end of the cooking time for the chilies, stir in the cumin paste, and add salt to taste.

15. 15

    Pour the chili mixture into a blender.

16. 16

    Puree until smooth.

17. 17

    Pour the puree the sauce and pour over the meat. Put it in the oven and bake for about 30 minutes. Serve hot.