Venison Birria

This spicy stew from Jalisco, Mexico, can be served in a bowl or with the meat shredded into tacos with a cup of the broth for dipping.

12 guajillo or ancho chilies,

about 4 ounces 1white onion, peeled and

sliced in half

6 cloves garlic, peeled 2 pounds Roma tomatoes,

sliced in half

2 teaspoons cumin seeds 2 tablespoons black

peppercorns

4-6 whole cloves 1 tablespoon salt

3 bay leaves

1 tablespoon dried Mexican

oregano

1 cup Mexican beer such as

Negra Modelo or Bohemia

1⁄ cup apple cider vinegar

4

2 tablespoons olive oil 4 ounces loose chorizo

sausage

4 pounds venison shoulder or neck roast, in several large chunks Chopped cilantro, for

garnish

Diced white onion, for

garnish

Lime wedges, for garnish Corn tortillas, for serving, if

desired

Instructions: Stem and seed the dried chiles, then pour boiling water over them. Let them soften while you chop the other vegetables.

Heat a comal or cast-iron skillet over a medium-high flame and lay the onion and tomatoes in it, cut-side down. Scatter the garlic cloves around the edge of the pan. Let them blacken a bit. Turn the vegetables, scraping all the blackened and browned bits, until they are evenly blackened on all sides.

While this is happening, toast the cumin, black peppercorns and cloves in a dry pan until you can smell them. Take them off the heat and let them cool enough to be handled. Grind them in a spice grinder or in a mortar and pestle and put the powder into a blender. Put the tablespoon of salt, bay leaves and oregano into the blender, too.

When the vegetables are nicely charred, put them in the blender. Tear the chilies into pieces and add them to the blender, along with 1⁄ cup

2 of their soaking water. Purée this, adding the beer and vinegar as you go. You want it pretty smooth.

Heat the olive oil in an ovenproof pot. Add the chorizo and sauté until fully rendered and browned, about 10 minutes. Remove the chorizo but leave all the oil in the pan. Place the venison in the pot and brown on all sides, about 6-8 minutes per side. Return the browned chorizo to the pot. Coat the meat with the chili sauce, cover and place in a 275degree oven.

Let the birria cook for at least 4 hours before checking. It can cook for up to 8 hours. You want the meat to be falling apart.

When you are ready to serve, place a chunk of meat in a bowl and pour some of the broth over it. Garnish with the cilantro, onions and lime wedges and serve with tortillas, if desired.