Sunday, November 18, 2012

Yesterday, Laura produced a stellar pot of birria. Laura uses pork or beef—rather than the lamb or goat generally specified in traditional Mexican recipes. She began by searing a beef roast on all sides in a large sauté pan. She then transferred the roast to a large pot, set the burner on the first setting past Low, added a chopped white onion, a large quantity of various peppers, three large habanero peppers, the peeled cloves from ten heads of garlic, two large tomatoes, ground cumin, ground oregano, ground black pepper, and some "secret ingredients," and tended the pot for several hours—stirring each 20 minutes. The meat shredded nicely as she stirred, and the ingredients became one with the meat. Tonight, we shall feast upon this wonderful birria. We shall warm small flour tortillas, spread the birria onto the tortillas, add shredded cheeses and fresh salsa, and roll the tortillas into burritos. I am drooling uncontrollably as I recall the sampling of the birria Laura gave me last evening and envision delighting upon it tonight.