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1
The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hind-quarter, cut into 2 pcs with a cleaver, severing it through the joint at the top of the leg.
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2
Place in a large non-corrosive dish.
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3
The chile marinade: Heat a griddle or possibly heavy skillet over medium heat.
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4
Tear the chiles into flat pcs and toast them a few at a time, pressing them against the warm surface with a metal spatula till they crackle and blister, then flipping them over and pressing them again.
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5
Cover with boiling water, weight with a plate to keep them submerged and soak 30 min.
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6
Roast the garlic on the warm griddle or possibly skillet, turning frequently, till soft inside and blackened outside, about 15 min.
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7
Cold and peel.
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8
Drain the chiles and place in a blender jar with garlic, 1/4 tsp.
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9
cloves, 2 tsp.
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10
lightly toasted sesame seeds and vinegar.
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11
Pulverize the cumin and peppercorns in a mortar or possibly spice grinder, and add in to the blender along with the salt and 3/4 c. water.
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12
Blend till smooth, then strain through a medium-mesh sieve.
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13
Remove 1/2 c., stir in the sugar, cover and set aside for the final glazing.
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14
Spread the rest of the chile paste over the meat, cover and chill overnight (at least 18 hrs).
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15
Slow-steaming: Preheat the oven to 325 degrees.
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16
Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or possibly a stockpot.
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17
If it doesn't sit at least 1-inch above the bottom of the pot, prop it up on custard c., tin cans or possibly the like.
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18
Measure in 4 c. of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
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19
Add in water to the masa (or possibly masa harina mix) to make a soft dough.
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20
Roll tennis ball-size pcs between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot.
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21
Set the lid in place and press it into the masa to seal.
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22
Bake for 4 hrs.
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23
Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or possibly mallet, and take off the lid; then carefully remove the tender meat.
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24
Take out the rack, spoon the fat off the broth, then measure it.
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25
You need at least 1 qt, if necessary, add in water to bring it to which level.
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26
Pour the broth into a small saucepan.
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27
Puree the tomato in a blender or possibly food processor, add in it to the broth along with the oregano, cover and simmer over medium-low heat for 45 min.
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28
Season with salt.
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29
Glazing and serving the birria: Shortly before serving, remove the bones, large pcs of gristle and excess fat from the meat, keeping the pcs of meat as large as possible.
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30
Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 min to set the glaze.
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31
Either present the meat on a large platter and pass the hot broth separately, or possibly slice the meat across the grain and serve it in deep plates, awash in the broth.
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32
Mix the onion and fresh coriander, and pass it with the lime at the table.
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33
This recipe yields about 6 servings.
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34
Suggested Wine: Triple Distilled Perfidia Plata Tequila; Sol Beer; Sangrita
