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BRAISED BEEF - JALISCO STYLE
Serves; 6
Ingredients
- 2 ancho chilies, stemmed and seeded
- 1 cascabel Chile, stemmed and seeded
- 2 guajillo chilies, stemmed and seeded
- 1 1/2 lbs beef brisket or beef ribs, cut into 2” pieces
(most fat trimmed but not all)
- 1 small white onion, halved - 3 garlic cloves, chopped
- 1 bay leaf - 3 fresh thyme sprigs
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1/4 cup red wine vinegar
- 1/4 cup chopped cilantro, for garnish
- 1 lime, cut into wedges, for serving
- salt to taste - corn tortillas
- fresh ground black pepper to taste
Preparation
1. Bring 2 cups of water to a boil. In a dry cast-iron skillet, toast
the chilies over medium low heat for 2 minutes, or until fragrant. Turn
them and shake the pan so they don't scorch. Put the toasted chilies in
a bowl, cover with the boiling water, and let them soak until softened
and reconstituted, about 20 minutes. Put the chilies, along with their
soaking water, in a blender and purée until completely smooth. Work in
batches if necessary.
2. Put the beef in a large, deep Dutch oven. Add the onion, garlic,
herbs, spices and vinegar. Then add 3 quarts of water and the Chile
purée. Cover and simmer over medium-low heat for 2 hours, or until the
meat is very tender and falling off the bone. Simmer uncovered, for 10
more minutes or so to reduce the liquid slightly. Ladle the birria into
large serving bowls and garnish with the cilantro and lime. Serve with
warm tortillas.
CREAMY CHEDDAR - GRITS
Yield: Makes 8 -1/2 cups
Ingredients
- 4 tablespoons butter
- 5 cups milk
- 2 teaspoons salt
- 1/2 teaspoon hot sauce
- garlic clove, pressed
- 1 1/2 cups uncooked stone-ground white grits
- (10-oz.) block sharp white Cheddar cheese, grated
Preparation
Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in
a medium-size Dutch oven over medium-high heat. Gradually whisk in
grits, and bring to a boil. Reduce heat to medium-low, and simmer,
stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese
and remaining 2 Tbsp. butter until melted. Serve immediately.
Larry O'Sullivan, CEC, CCA, AAC
Chef Instructor
The Louisiana Culinary Institute
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