u/skitek

Source link: https://www.instagram.com/reel/DZnjGmcOnsX/?igsh=ZHYwbHp6bnZ5YzNz

Made with a homemade chilli sauce (made from dried Guajillo, Pasilla, Ancho & Arbol chillies with garlic, onion, tomatoes and apple cider vinegar), 1Kg brisket, & slow cooked in oven for 4hrs @ 140 C. Served with lime, cheddar, fresh Corriander, & raw white onion.

ETA: wow really wasn’t expecting this level of engagement, you guys are awesome!!
So this isn’t only my first time making Birria but also first time eating it, and yeah they were really good!!

Some take aways from your advice- yeah I had kind of thought that the sauce had thickened too much, I added around 400ml of stock about half way through the cooking process but it evidently wasn’t enough with the reduction taking place and there wasn’t even enough left for dipping by the end. I’ll make it as more of a broth style for the next batch, as well as sourcing a fattier cut of beef.

The tortillas were flour as I’m not able to source corn tortillas, but I’ve a press and Maseca on order to make my own.

Thanks for all the great advice, I’ll be back soon

Just finished up this bad boy. Probably the best and most flavourful one made to date (with much trail and error).

Everything used is in the pictures but will happily write out the recipe if there’s enough interest.

ETA: wow you guys really like goldfish never mind that I’m literally eating a baby sheep.
I thank you all for your concern over said fishy’s living quarters (you should see where I keep the kids). Unfortunately I don’t have very much space in my house, and so I will have to find another solution…

Does anyone a recipe for pan fried Goldfish?

Another ETA:
Recipe in comments

https://www.reddit.com/r/UK_Food/s/EmXk7s4kBM

Another ETA update on Trevor (the fish):

Ok my fishies (that’s what I’m calling you lovely bunch of goldfish enthusiasts) I really can’t be arsed to reply to you all individually so this will have to do. I have to sincerely apologise for my completely uncalled for attitude today. It was abundantly clear to me after the very first fishie commented that the fish tank is too small that I would have to do something, but you guys were trying to attempt some sort of modern day fish lynching- a flynching if you like, and I was bored.
I will be doing some proper research (thank you to the genuinely helpful people) and getting a larger tank, I’m honestly amazed that these tanks are available if they’re not fit for purpose (I do actually care despite what some of you may think, it’s not an intentional thing).

As for now, the Mrs has left and taken the kids along with Trevor (the fish), to keep him (or her) away from my “evil” (someone had said) ways. I’m now going to sit in the dark and cry myself to sleep. But rest assured I will be back, and I will update you fishies when Trevor (the fish) has his (or her) new tank.

Probably the best one I’ve made to date. Everything used is in the pictures.

I’ll write out the recipe & method if there’s enough interest.

ETA: recipe is in comments

https://www.reddit.com/r/castiron/s/ICus0ZIEhO

Could only get cured unfortunately, but they were still good

Will upload recipe and method if enough interest.

ETA - recipe in comments

https://www.reddit.com/r/UK_Food/s/sq6aQ1l8K

Other food:

Enchiladas

https://www.reddit.com/r/UK_Food/s/DWq3HuY9hf

Slow cooked chilli con carne

https://www.reddit.com/r/UK\_Food/s/gC8OoPWj3I

With home made chilli sauce with dried Guajillo, Pasilla, Ancho, & Arbol’s

They were fucking incredible, and the bonus is the chilli base I made has enough to freeze for another 2- 3 rounds

Will share the recipe if there enough of a call for it

ETA - Enchilada Recipe in comments - https://www.reddit.com/r/UK_Food/s/hoQE4o5YRa

&

Slow cooked Chilli Con Carne I made recently -
https://www.reddit.com/r/UK\_Food/s/V2eohIDzG2

Recipe:

1.5 kg Beef - 1 inch Cubes

3 med/ 2 large red & yellow/brown onions - finely chopped

3 celery sticks - finely chopped

2 red bell peppers - 1-2cm chunks

2 green bell peppers - 1-2cm chunks

140g Tomorrow purée

500ml Bone broth

500ml Lager

2 Tins chopped tomatoes

2 Tins Black Beans

Chilli Paste -

5 or 6 garlic cloves

2 Ancho Dried

2 Arbol Dried

6 Guajillo Dried

4 Pasilla Dried

Spice Mix -

2 Tbsp Ground Cumin

2 Tbsp Smoked Paprika

1 Tsp Ground Cinnamon

Salt & Black Pepper to taste

Bunch of Fresh Coriander

Method

I prep all my veg first so I don’t waste time/heat during the cooking.

Chop onions and celery nice and finely, combine and put to one side in a bowl.

Start to preheat dutch oven on low.

Chop the tops off the chillies then split and deseed. In a dry frying pan toast chillies on med-high heat for 30 seconds each side until fragrant.

Place all chillies in bowl of just boiled water for 10-mins to rehydrate.

Dice the Beef into 1 inch cubes and add salt & crushed black pepper.

Fry Beef in batches in heated Dutch oven until browned, then place to one side.

While browning meat blend 5-6 garlic gloves and the rehydrated chillies with a ladle or 2 of the chilli water to make a smooth paste / slop

With the meat out of the pan turn off the heat put the onions & celery in the pan and cover for 2-3 mins. This is for condensation from the veg to help loosen the fond from the bottom of the pan.

Heat up to medium add a large pinch of salt and caramelise for 10 mins or so. Making sure nothing sticks.

Pre-heat oven to 130 degrees C

Add the cumin, paprika & cinnamon and toast for a few mins. Stirring constantly.

Add tomatoe purée and caramelise. Stirring constantly.

Add lager and reduce by half. Scraping the fond from bottom of pan.

Add chilli paste, and the tins of chopped tomatoes. Bring to boil and simmer for 10-15 mins.

Add the meat and juices back into pan with the beef broth and thicken a little.

Add the black beans and 2-3 Tbsp of Worcestershire sauce and pop in the oven for 4 hours with lid on pot.

Remove lid and add bell peppers and taste for salt and add a little more if needed.

Pop back in oven (lid off) for another 3 - 4 hours stirring occasionally.

Remove from oven when meat tender and sauce has desired consistency. Stir through a bunch of very finely chopped coriander.

Enjoyo

First time using dried chilli’s this way. The taste difference is world apart. I think I’ll add an extra Ancho and Arbol in the next batch.

Edit to add : recipe is in comments

https://www.reddit.com/r/castiron/s/PUiM1VkIf6

Glad you all like the look of it. It was properly banging!!!