Mint Creek Birria Tacos, Asparagus Strawberry salad

June 20, 2011 (CHICAGO)

  • 4 guajillo chiles
  • 4 ancho chiles
  • 1 cup hot water
  • 2 # goat or lamb shoulder
  • 2 1/2 quarts water
  • 1 onion
  • 6 cloves garlic
  • 2 fresh bay leaves
  • 6 sprigs thyme
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 tablespoon allspice
  • Salt and pepper
  • 1/2 cup diced onion
  • 2 limes, cut into wedges
  • 1/2 cup chopped cilantro
  • Corn tortillas, as an accompaniment

On hot griddle or pan toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside. In a deep Dutch oven or heavy pot, add the goat, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the spices, salt, and pepper simmer for 30 minutes. For the sauce, strain and reduce the braising liquid until desired consistency. Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with tortillas and some of the sauce on the side, as well.

Asparagus Strawberry salad

  • 1 bunch asparagus, shaved
  • 1 pint strawberries, cleaned and quartered
  • 1/2 cup yogurt
  • 1 lime, juiced
  • 2 Tbl extra virgin olive oil
  • 10 sprigs cilantro, torn
  • Salt and pepper to taste

Combine all ingredients and use as a garnish for the Birria tacos.

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