VERDE VALLE / RECIPES / Birriarice

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Birriarice

More then 60 mins Serve 6 Ingredients: 2 tazas de Habas Verde Valle®, 2 tazas de Garbanzos Verde Valle®, 3 tazas de verdolagas, limpias, 2 dientes de ajo, pelados y picados, ½ cebolla, finamente picada, 4 jitomates, 2 cucharadas de consomé de pollo en polvo, Chile de árbol Verde Valle® frito al gusto, Aceite, cantidad necesaria, Sal al gusto, 500 g (1.1 lb) chicken, preferably thighs, 500 g (1.1 lb) pork belly, 6 beef marrow bones, sliced into medallions, 1 carrot, peeled, 4 potatoes, 10 ripe tomatoes, ½ leek, 2 stalks celery, 2 tablespoons dried oregano, 5 whole cloves, 10 allspice berries, 3 bay leaves, 1 cinnamon stick, 1 cup lard, 2 cups white vinegar, 2 cups white wine, Enough water to cover, 4 tomatoes, 6 guajillo chiles, deveined, roasted, and softened, 3 ancho chiles, deveined, roasted, and softened, 3 árbol chiles, deveined, roasted, and softened, 1 teaspoon dried oregano, 1 teaspoon ground cinnamon, ½ cup agave syrup, 2 cups white vinegar, 1 cup water, 2 cups Verde Valle Super Extra Rice, rinsed, ½ stick butter (approx. 50 g), Salt and pepper, to taste, 4 liters (about 1 gallon) of strained birria broth,
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Birriarice

Birriarice

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ingredients

2 tazas de Habas Verde Valle®

2 tazas de Garbanzos Verde Valle®

3 tazas de verdolagas, limpias

2 dientes de ajo, pelados y picados

½ cebolla, finamente picada

4 jitomates

2 cucharadas de consomé de pollo en polvo

Chile de árbol Verde Valle® frito al gusto

Aceite, cantidad necesaria

Sal al gusto

500 g (1.1 lb) chicken, preferably thighs

500 g (1.1 lb) pork belly

6 beef marrow bones, sliced into medallions

1 carrot, peeled

4 potatoes

10 ripe tomatoes

½ leek

2 stalks celery

2 tablespoons dried oregano

5 whole cloves

10 allspice berries

3 bay leaves

1 cinnamon stick

1 cup lard

2 cups white vinegar

2 cups white wine

Enough water to cover

4 tomatoes

6 guajillo chiles, deveined, roasted, and softened

3 ancho chiles, deveined, roasted, and softened

3 árbol chiles, deveined, roasted, and softened

1 teaspoon dried oregano

1 teaspoon ground cinnamon

½ cup agave syrup

2 cups white vinegar

1 cup water

2 cups Verde Valle Super Extra Rice, rinsed

½ stick butter (approx. 50 g)

Salt and pepper, to taste

4 liters (about 1 gallon) of strained birria broth

PREPARATION

  1. Make the Adobo: Blend all the adobo ingredients until smooth and thick.
  2. Marinate: Place the meats in a baking dish or container and cover with the adobo. Marinate for 24 hours in the refrigerator.
  3. In a pressure cooker, heat the lard.
  4. Add the marinated meats, including all the remaining birria ingredients.
  5. Cook for about 2 hours or until the meat is tender and falls off the bone.
  6. Once cooked, remove the bones. Strain and separate the meat, vegetables, and broth. Shred the meat and set aside.
  7. In a large pot, melt the butter over medium heat. Add the rice and sauté until translucent.
  8. Pour in 4 liters of the strained birria broth. Season with salt and pepper.
  9. Cover and cook over medium-low heat for about 22 minutes, or until the liquid is absorbed and the rice is fluffy.
  10. Spread a generous layer of birriarice on a plate. Top with the reserved shredded meat. Optional garnishes: Chopped onion, fresh cilantro, árbol chili salsa, and lime wedges.
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