Charles Gifford wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > And the German as well. Then of course the Scot could have Norse
> > ancestry in there too, as could most of the Irish side.
>
> Well yes. Rape and pillage and all that. However the Normans were Norse by
> definition. You and I are probably some degree of cousins! ;-)
>
> Charlie

No doubt. Since more than one of my Dutch ancestors was a ship's
captain, we know what that means. Given the rest of my family history,
we could be cousins more than once LOL!
>
> For being patient with me, here is a really wonderful recipe for birria that
> was posted to rec.food.cooking 5 years ago. I really enjoy it.

TY! Sounds good! Since we don't eat beef, will try it with pork. Would
need to go down to a carniceria to get goat otherwise, and mutton is
even harder to get
>
> BIRRIA
>
> Posted by: Richard Thead, rfc, 16MAR98
> Recipe by: A lady who ran a burrito truck in Tucson, AZ; translated by
> Richard
> Gently rewritten by Charlie
>
> 2 lbs. chuck roast
> 2 bay leaves
> 1 onion, peeled and quartered
> 1/2 head garlic, peeled
> black peppercorns
> water as needed
> 3 tsp. chili powder or powdered red chile
> 1 tsp. ground cumin
> 1 tsp. oregano
> salt and pepper to taste
>
> Place first five ingredients in a Dutch oven and add water just to cover.
> Bring to a boil, cover, and place in a 325F oven for 2 hours, or until very
> tender. Remove the meat and strain broth, discarding the solids. Remove the
> excess fat from the broth and return it to the pot. Add the chili powder (or
> powdered chile), cumin, oregano, salt and pepper. Remove any fat on the beef
> and discard. Cut meat into 1-inch or so chunks. It should pull apart easily.
> Return meat to seasoned broth and barely simmer, covered, for an hour. When
> serving, remove meat with tongs.
>
> RICHARD'S NOTES: This is one of those dishes that has a traditional version
> and then the one that is made by everyday cooks. If you look at the standard
> recipe in most books, it calls for mutton and is served more like a soup.
>
> Here in Tucson, only a few restaurants offer it. The best is at the
> "Birrieria Guadalajara", a converted root beer stand on the south side.
> Whenever I eat there, I'm always amazed that it manages to pass health
> inspection.
>
> This recipe came from a lady who ran a burrito truck near where I worked.
> When she wrote it out for me it was entirely in Spanish. It is Jaliscan in
> origin and approachable by any cook. The ingredients are found in just about
> any grocery store.
>
> The result is a very tender meat that is good wrapped in soft corn tortillas
> or in burritos. Toppings can include shredded cabbage, grated carrot, onion,
> tomato and cilantro. To spice it up, the last three toppings can be replaced
> by a good pico de gallo. My favorite salsa for it is a fiery concoction made
> with chile de arbol.