Everyday Home Magazine Page 32

l Spring 2015

Serves 6

Makes 2 Quarts

BIRRIA

(MEXICAN STEW)

1. Heat a large, deep heavy pot or Dutch oven over medi-

um heat. Pour in the olive oil, and working in batches
to avoid crowding your pan, brown the beef and ribs
on all sides, transferring the meat to a plate as it's
browned.

2. Pour in the stock and stir in the onion and garlic, scrap-

ing the browned bits from the pan with a wooden
spoon. Return all the meat to the pot, bring to a boil,
then reduce the heat and cook at a gentle simmer for
1 hour, until the meats are almost tender.

3. Stir in the Chile Colorado Sauce, bay leaves, thyme,

oregano, and salt and pepper to taste. Simmer until
the meat is tender, about 30 minutes or more. Add
more salt if necessary.

4. Serve the stew in big bowls with lime wedges on the

side for squeezing.

1. Preheat the broiler.
2. Put the onion, tomatillos, tomatoes and garlic on a bak-

ing pan and drizzle them with olive oil. Put the baking
sheet under the broiler and cook without turning until
the vegetables start to get charred, about 7 minutes.
Remove, set aside, and let cool to room temperature.

3. In a large dry skillet over medium-low heat, toast the

guajillos, turning them over halfway through, just until
they smell great, about 1 minute. Transfer them to a
bowl, cover them with hot water and let them soak
until they're soft, about 30 minutes. Drain the chiles
and discard the soaking water.

4. Combine the vegetables and chiles in a blender with

the chicken stock (you'll have to work in batches) and
puree until the mixture is very smooth. Transfer each
batch to a bowl as it's done, and stir the batches to-
gether well. Season with salt and pepper to taste.

5. Store it in an airtight container in the refrigerator for up

to a week or in the freezer for up to a month.

DIRECTIONS

INGREDIENTS

2 tablespoons olive oil
1 pound beef top round, cubed for stew
1 pound baby back pork ribs, cut into 1-inch piec-

es by your butcher

2 ½ quarts beef or chicken stock (low-sodium

store-bought is fine)

1 medium white or yellow onion, coarsely

chopped

6 whole garlic cloves, peeled
1 cup Chile Colorado Sauce
2 fresh or dried bay leaves
Finely chopped leaves of 6 sprigs fresh thyme
1 tablespoon dried whole oregano (preferably

Mexican)

Salt and freshly ground black pepper
2 limes, cut into wedges, for serving

3 medium Spanish or white onions, quartered
8 medium fresh tomatillos, husked and washed
4 plum tomatoes, cored and quartered
8 whole garlic cloves, peeled
Olive oil, for drizzling
1 ancho chile (½ ounce), stemmed, seeded, and deveined
2 guajillo chiles (½ ounce), stemmed, seeded, and deveined
1 quart chicken stock (low-sodium store-bought is fine)
Salt and freshly ground black pepper

Aarón Sánchez Recipes

CHILE COLORADO SAUCE