Jalisco style Birria

for the sauce:
all the chilies are ground together with the garlic, pepper, oregano, salt and half of the pulque.

all the pieces of meat are spread with a little coarse salt and they are bathed with the sauce until they are all covered. covered and left in a cool place or refrigerator overnight.

The next day a few maguey stalks are put in the casserole and pot and the rest of the pulque is poured on top, the pieces of meat are placed, covered with another maguey stalk, the pot is covered, sealing with the dough and left over low heat, 3 hours minimum, or until meat falls off the bone.

If you use a pressure cooker, it is ready in an hour.

defat and strain the juices that drained from the cooking of the birria.

The juices are mixed with tomatoes and put on low heat for 10 minutes. served very hot over shredded meat, in individual bowls, sprinkled with chopped onion and oregano. It is accompanied with hot tortillas

note:
in popular birrierías the meat is not shredded but is cut into small pieces with bones and everything, as this gives the impression of greater quantity.

variation:
the old way of serving birria is by heating the pieces until toast them on a comal greased with a little butter and serving them with the sauce described above, made with the juice of the meat and the tomatoes.

description:
for 16 to 20 people
prep time 20 minutes plus 1 day
cook time: 3 hours or more (or 1 hour in a pressure cooker)

utensils: large pot with lid or large pressure cooker, skillet, blender, griddle, deep casserole, individual casseroles.