Infusing cannabis into home recipes offers a delightful twist to home cooking while adding the therapeutic benefits of cannabis.
One of the most significant advantages of infusing cannabis into your home cooking is the ability to manage your dosage effectively, ensuring you achieve the desired level of relaxation or relief. Edibles are an appealing choice for those concerned about the potential health risks associated with smoking or vaping and a great way to get creative and experiment with pairings.
In this month’s stop on our infused gastronomic journey, Chef Susy Gonzalez invites us to discover the flavorful world of birria.
Birria, a culinary masterpiece hailing from the heart of Mexico in Jalisco, is a time-honored tradition that tantalizes the taste buds. This iconic dish showcases the art of slow cooking, where tender cuts of lamb, goat, or beef are immersed in a rich, seasoned chili sauce.
Birria stands proudly as one of Mexico’s culinary treasures, celebrated for its irresistible taste and cultural significance. While its origins trace back to Jalisco, this delectable delight has transcended borders and captivated the palates of food enthusiasts in both Mexico and the United States.
Originally crafted with goat meat, birria’s roots are intertwined with the history of Mexico. During the Conquest of Mexico, the Conquistadors bestowed an abundance of goats upon local Mexicans, thus sparking the birth of this legendary dish.
Today, birria continues to delight and inspire, whether savored in a comforting bowl or embraced as the star of birria tacos. Experience the magic of birria for yourself and embark on a culinary journey that pays homage to tradition while igniting your taste buds with its flavorful allure.
Cannabis Infused Mexican Birria
Ingredients
- 5 ancho peppers, stems, and seeds removed
- 5 guajillo peppers, stems, and seeds removed
- 2-3 chiles de arbol (optional, for spicier)
- 1 cup medicated olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon sea salt (or to taste)
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes, chopped
- 4 cups beef stock, separated
- 3.5 pounds lamb shoulder (you can also use beef shank or chuck roast)
Instructions
1. Heat a large pan over medium heat and add the dried peppers. Dry toast them in the hot pan for 1-2 minutes per side until the skins darken. Remove from heat.
2. Place the toasted peppers in a large bowl and cover them with hot water. Let them steep for about 20 minutes or until they have softened.
3. While the peppers are rehydrating, heat the olive oil in the same pan over low/medium heat.
4. Add the chopped onion and tomatoes to the pan and cook for 5 minutes, or until they soften.
5. Stir in the chopped garlic and cook for an additional 1 minute. Remove from heat.
6. Transfer the cooked onion, tomatoes, garlic, and all the medicated olive oil to a food processor or blender.
7. Remove the softened rehydrated chilies from the bowl and add them to the food processor or blender, but be sure to reserve the soaking liquid.
8. Add the Mexican oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, vinegar, and 1 cup of beef stock to the food processor. Process until you achieve a smooth sauce. DON’T FORGET TO STRAIN the sauce for a smoother consistency.
9. Cut the lamb (or beef) into large chunks and place them in a large bowl.
10. Pour the birria sauce over the meat and rub it into the meat thoroughly. Cover and marinate the meat in the refrigerator for a minimum of 2 hours, but overnight is recommended for better flavor.
11. When you’re ready to cook, add the marinated meat along with all of the marinade, the chopped roasted tomatoes, and the remaining 3 cups of beef broth to a large pot.
12. Cover the pot and cook over medium heat for 3 hours or until the meat becomes fork-tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed to achieve your desired consistency for the birria.
13. Serve the braised birria as a soup in bowls, or shred the meat and serve it in tortillas as birria tacos. You can also serve the reserved liquid (consomé) from the pot as a side soup/broth.
Chef Susy Gonzalez
Susy Gonzalez is a classically trained chef with a passion for cannabis. She has used her passion and expertise to develop and create some of the cannabis industry’s most loved edibles and unique marijuana-infused products. Gonzalez shares her recipes with Patients in an effort to help educate about and destigmatize marijuana use. At A Joint Operation, a management group based in St. Louis, Gonzalez focuses on helping Missouri marijuana companies develop brands and products.
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