Venison Birria

This spicy stew fromJalisco 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 tablespoons black peppercorns 4-6 whole cloves

2 teaspoons cumin seeds 1 tablespoon salt

3 bay leaves

1 tablespoon dried Mexican oregano 4 pounds venison shoulder or neck

roast, in several large chunks 2 tablespoons olive oil

4 ounces loose chorizo sausage 1 cup Mexican beer such as Negra

Modelo or Bohemia

1⁄ cup apple cider vinegar

4

Chopped cilantro, for garnish

Diced white onion, for garnish

Lime wedges, for garnish

Corn tortillas, for serving, if desired

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

Heat a comal or cast-iron skillet over amedium-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 of

2 their soaking water. Puree 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 saute 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.

Makes 8 servings

Adapted from honest-food.net

Photos by Paul Stephen / Staff