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1
The Meat: Trim most of the fat from the meat.
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2
If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg.
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3
Place in a large, noncorrosive dish.
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4
The Chile Marinade: Heat a griddle or heavy skillet over medium heat.
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5
tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat.
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6
Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes.
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7
Roast the garlic on the hot griddle until black on the outside, soft in the middle.
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8
Cool and peel.
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9
Drain the chiles and place in a blender jar with the garlic and vinegar.
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10
Add the cumin, pepper and salt and 3/4 cup water.
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11
Blend until smooth-then strain.
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12
Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing.
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13
spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight.
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14
Slow steaming: Preheat the oven to 325.
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15
Ser a roasting rack into a deep, wide stockpot.
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16
Make sure the rack is 1 inch off the bottom.
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17
Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it.
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18
Add water to the masa harina to make a soft dough.
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19
Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot.
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20
Set the lid in place and press it into the masa to seal.
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21
Bake for 3 hours.
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22
Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat.
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23
Take out the rack, spoon the fat off the broth and then measure it.
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24
You need at least 1 quart-if necessary, add water to bring it to that level.
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25
Pour the broth into a small saucepan.
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26
Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes.
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27
Season with salt.
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28
Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible.
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29
Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze.
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30
Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth.
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31
Mix the onion and cilantro, and pass the lime at the table.
