Charles Gifford wrote:
> BIRRIA
>

This sounds good, though completely different than the old post I have -
possibly north of the border versus south of the border which isn't
worth getting into. It sounds like a good way to make meat for a
variety of purposes.
Paul

"Paul Covey" > wrote in message
.. .
>
>
> Charles Gifford wrote:
> > BIRRIA
> >
>
> This sounds good, though completely different than the old post I have -
> possibly north of the border versus south of the border which isn't
> worth getting into. It sounds like a good way to make meat for a
> variety of purposes.
> Paul

Birria is more of a process than a particular dish IMO. This is very, very
good. I use it mostly for taco filling but it is also excellent for
burritos, enchiladas, taquitos, etc. Add to some frijoles olla with some
bean juice and you have a really nice soup! You hit it on the nose Paul, it
is good for a variety of purposes.

Charlie

On Thu, 24 Mar 2005 22:58:11 GMT, "Charles Gifford"
> wrote:

>
>"Paul Covey" > wrote in message
. ..

>> Charles Gifford wrote:
>> > BIRRIA
>> >
>>
>> This sounds good, though completely different than the old post I have -
>> possibly north of the border versus south of the border which isn't
>> worth getting into. It sounds like a good way to make meat for a
>> variety of purposes.
>> Paul
>
>Birria is more of a process than a particular dish IMO. This is very, very
>good. I use it mostly for taco filling but it is also excellent for
>burritos, enchiladas, taquitos, etc. Add to some frijoles olla with some
>bean juice and you have a really nice soup! You hit it on the nose Paul, it
>is good for a variety of purposes.
>
>Charlie

Yes, Charlie! Our favorite interior Mexican restaurant in San Antonio
uses lamb for their birria, and they serve it in such large portions
that we ask for extra corn tortillas to go with our take-out box.

We make it sometimes at home with pork shoulder, but it misses
something in the spices that we haven't quite yet matched. Not that
we've stopped trying. ;-)

David

"Charles Gifford" > wrote in message news:8sK%
Snip> 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.
>

I agree... that place is the best.