Sylvia, thanks so much. As long as people keep enjoying it we'll keep making it.

Sincerely,
Rick

Cookie girl,

You must be a pretty adventurous eater this sauce is Caliente!!! Just follow the link to our site..... Rick

 

http://www.rickbayless.com/recipe/view?recipeID=21

Sincerely,
Rick

Don, I prefer the traditional Goat Birria but you can sub any meat. I especially like mutton. Use a simple red chile marinade and a slow-cooker and you're all set. Enjoy!   

 

Rick  

 

Slow-Braised Lamb (or Goat), Jalisco Style Birria Jaliscience serves 6

 

 

8 garlic cloves to 1/3 cup ground guajillo or anch teaspoon ground cumin 1 teaspoon ground black pepper 3 tablespoons vinegar (cider vinegar is common in Mexico) Salt 6 medium (about 1 pounds) red-skin boiling or Yukon gold potatoes, each cut into 6 wedges A 3-pound bone-in lamb (or goat) shoulder roast 1 15-ounce can diced tomatoes in juice (preferably fire-roasted) 1 teaspoon dried oregano, preferably Mexican About cup finely chopped white onion, for garnish cup chopped cilantro, for garnish 1 lime, cut into 6 wedges     Cut a slit in the side of each garlic clove, place them into a microwaveable bowl, cover with plastic, poke holes in the top and microwave for 30 seconds at full power. Cool until handleable and slip off the papery husks. One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Measure in the chile powder, cumin, black pepper, vinegar, 1 teaspoon salt and cup water.     Spread the potatoes over the bottom of a slow-cooker. Sprinkle generously with salt. Lay the meat on top. Scrape the marinade onto the meat, then spread it sloppily over the top and sides, letting some fall onto the potatoes. Pour enough water into the slow-cooker to cover the potatoes and the lower inch of the meat. Cover and slow-cook for 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cookers keep warm function for 4 more hours or so).    Carefully remove the tender meat to a large plate, pulling out the bone and cutting away any visible gristle or fat. Use a slotted spoon to scoop the potatoes onto the plate with the meat. Keep warm in a low oven.  Spoon off the fat that has risen to the top of the broth.     Set a medium (3 to 4-quart) saucepan over medium-high heat and pour in the tomatoes with their juice. Cook, stirring frequently, until the juice has reduced to the consistency of tomato paste. Tip or ladle the broth from the slow-cooker into the pan. Add the oregano and bring to a boil. Taste and season with salt, usually about 1 teaspoons.    Divide the potatoes between 6 deep dinner plates (or wide bowls).  Coarsely shred the meat and distribute between the plates.  Ladle a portion of broth over each one, then sprinkle generously with chopped onion and cilantro.  Pass the lime wedges separately for each person to squeeze on to his or her own likingan essential part of great birria. 

Sincerely,
Rick

Skarz

Thanks for the kudos and the support! That's funny you should say that. I do the same thing when it's a recipe I haven't made in awhile. My family loves it. Thanks for watching,

Rick

Betty some might call us adventurers for enjoying pig's feet; I just call it delicious! - Rick

Tostadas de Manitas de Puerco (Pigs Feet Tostadas): This classic Mexican dish, especially beloved in West Central and Central Mexico, can be made by replacing the chicken in the traditional recipe with pickled pigs feet, either purchased or homemade; you may omit the beans, as most cooks do when building pigs feet tostadas, and use a vinegary Mexican bottled hot sauce (like Tamazula) for the salsa. To prepare 1 pounds (2 medium) pigs feet (ask the butcher to split them), simmer them slowly in water to cover in a large pot (add salt, bay leaves, garlic and chopped onion for flavor) until theyre very tender, about 4 hours. Remove and cool, then cut out all the bones and knuckles. Chop what remains into rough half-inch pieces. Make an escabeche of sliced onion, halved garlic cloves, sliced carrot and sliced jalapeos, first frying them in olive oil until crunchy-tender, then simmering briefly in half cider vinegar and half waternot even enough liquid to cover. Cool, season with salt, mix in the pigs feet and let stand at least several hours before assembling your pigs feet tostadas.

Sincerely,
Rick