Try this delicious green birria, a great combination of chiles, tomatillos, cilantro, onion, and roasted garlic, perfect to eat in a tortilla, with chopped onion, cilantro, lime, and, finally, well accompanied by a cold Sidral Mundet® Apple soda.
In a hot comal, roast the tomatillo, poblano pepper, serrano pepper, jalapeño, habanero, onion, and garlic for 10 minutes or until browned. Blend the tomatillo with the poblano pepper, serrano, jalapeño, habanero, onion, garlic, cumin, oregano, and enough salt for 5 minutes. Divide the sauce in two, as you will use one part to cook the meat and the other half at the end.
In a bowl, place the meat and cover with half of the green sauce. Marinate for 1 hour in the refrigerator, covered with plastic wrap.
Transfer the meat along with the marinade sauce to a pot, cover with water, and cook for 1.5 hours over medium heat, covered.
Once the meat is cooked, remove and shred on a cutting board. Place in another pot and cover with half of the reserved sauce. Heat for 10 minutes.
Serve the birria in a bowl, sprinkle with onion, cilantro, accompany with lime, and Sidral Mundet® Apple soda.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?