Beria is a traditional Mexican dish often made with goat or lamb, but beef, veal, or pork can be used. It can be served as a taco filling or stew.
*What you will need:
+To prepare the chili paste:
°Guajillo Chili's
°3 pcs anchovies
°3 cassabelle peppers
°2 tablespoons of vinegar
+To rub the meat:
°1 teaspoon salt
° teaspoon pepper
°1/4 teaspoon cloves
°1 teaspoon thyme
°1/4 teaspoon cumin
°1/4 teaspoon cinnamon
° 1/2 teaspoon thyme (or 2-3 sprigs fresh thyme)
+Meat:
°3 to 4 pounds goat meat (lamb, beef, veal and/or pork, with or without bones)
°1 cup water
°1 onion (peeled and coarsely chopped)
°2 bay leaves
°6 garlic cloves (peeled and finely chopped)
+For decoration:
°1 c chop fresh coriander
°1 c chop onion
* Methods :
Making chili paste
Roast the hot peppers in a hot skillet or tray over a medium heat until golden without burning.
Remove the seeds and veins, then place the hot peppers in a bowl and cover with very hot water for 15 to 20 minutes.
When the pepper is dry, drain it.
Mix cayenne pepper and vinegar in a blender to make a paste.
Make a meat rub
In a small bowl, combine salt, pepper, cloves, oregano, cumin, cinnamon, and thyme.
Rub the meat well with this mixture.
marinate the meat
Cover the meat with half of the chili paste.
Cover with plastic wrap and leave to marinate overnight in the refrigerator.
cook meat
Pour the water into a Dutch oven or casserole dish and add the chopped onion, bay leaf, chopped garlic, and the remaining chili paste.
Place the meat on a rack just above the water mixture. Place the lid on the pan, making sure it is well covered, and bake for 4 hours at 350°F.
Finish and serve the beeriya
Remove the meat from the Dutch oven and spread it out among six to eight bowls.
Finish off the periya and serve it with broth (like soup) or a saucy taco with tortillas.
Enjoy !
