Ingredients
- 1 lb goat or pork meat, like shoulder
- 1/2 lb goat or pork fore shank
- 1/2 lb goat or pork ribs
- Kosher salt, as needed
- 2 pasilla chiles, veins and seeds removed
- 3 ancho chiles, veins and seeds removed
- 2 guajillo chiles, veins and seeds removed
- 3 chiles de árbol or Cascabel
- 3 cloves garlic
- 2 allspice berries
- 1 teaspoon dried oregano
- 1/2 teaspoon minced thyme
- 1/2 teaspoon grated fresh ginger
- 1/2 cup freshly squeezed orange juice
- 1/2 cup cider vinegar
- 1/2 cup rice vinegar
- 2 teaspoons dried marjoram
Caldillo
- 1 1/2 lb Roma tomatoes
- 1/2 white onion
- 1 clove garlic, skin on
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil or lard
- 2 quarts chicken broth or water
For serving
- 1 white onion, small diced
- 1/4 cup dried oregano
- 2 limes, sliced into wedges
- 1/2 cup salsa of your choice
- 18 corn tortillas
Directions
- In a large bowl or baking sheet, season the meat with salt all over. Cover and refrigerate while you prepare the remaining ingredients.
- Place the pasilla, ancho, guajillo, and de árbol chiles in a large heat-safe bowl. Cover with boiling water and set aside to soak until soft, about 15 minutes. Strain and transfer the chiles to a blender.
- To the blender, add the garlic, allspice, oregano, thyme, ginger, orange juice, cider vinegar, and rice vinegar. Blend until smooth, then strain through a fine mesh strainer.
- Pour the chile mixture over the reserved meat. Cover and refrigerate for at least 12 hours.
- Preheat the oven to 325°F. Transfer the meat and marinade to a Dutch oven. Add the marjoram. Cook, covered, until the meat is tender, 4 to 5 hours.
- Meanwhile, prepare the caldillo. Heat a heavy skillet or plancha over medium-high heat. Add the tomatoes, onion, and garlic, and cook, turning occasionally, until deeply browned and lightly charred all over, about 1 minute for the garlic, 3 minutes for the onion, and about 8 minutes for the tomatoes.
- Peel the garlic and place in a blender with the onion and tomatoes. Blend until smooth.
- Heat the oil in a large skillet and add the tomato mixture. Cook, stirring frequently, until the mixture darkens in color and thickens slightly, about 8 minutes. Add the chicken broth and season with salt, to taste. Set aside.
- To serve the birria, shred the meat and place it in a bowl. Ladle the caldillo over the meat, and serve with the garnishes on the side.
