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My new grandson, Luka Sage Gonzalez-Fischer, was born a couple of days after Thanksgiving 2022, and he has a rich heritage that I am very proud of. His beautiful mother taught my son Roger how to make her family's recipe for the marinade to make Birria Tacos, and he shared it with me about a year ago. After trying them twice I am an absolute believer and am eager to share them with you all.
This marinade is rich, complex, beautifully balanced and rather addicting - the best thing about it is how easy it is, in spite of the very long ingredients list. I put off the project because I was worried that it would be difficult, but it wasn't diffidult at all, by any means.
I'll post more when I can, including a few photos, if possible - although they probably won't be of the best quality. For now, I will leave you with the ingredients list and measurements for my adaptation of the marinade, which tones back a bit on the hot chiles in deference to The Beautiful Mrs. Tas. If you want to be more traditional, increase the peppers by as much as double, and omit the chili powder. The long, slow cooking will tone the peppers down, but the flavor will all be there.
Ingredients and Measurements for Birria Marinade
2 cups of beef stock 4 Roma tomatoes, chopped 1 medium yellow onion, chopped 4 good-sized cloves of garlic, chopped 2 Anaheim chiles, chopped 2 dried Guajillo chiles, chopped 6 cloves 3 bay leaves 1 cinnamon stick 1 tablespoon of allspice berries 1 tablespoon of cumin 1 tablespoon of paprika 1 tablespoon of fine sea salt 1 tablespoon of oil 1 teaspoon of oregano 1 teaspoon of chili powder 1/2 teaspoon of black pepper 1/2 teaspoon of thyme
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