The video demonstrates the process of preparing a traditional Mexican dish, Beef Birria. The chef begins by preparing the meat, using 14 pounds of beef backbone and 7 pounds of beef tail. The meat is left to bleed in cold water, which helps to remove excess blood and improve the flavor of the final dish.
The chef then proceeds to prepare the chili, using an 8-ounce package of California chili, half a cup of vinegar, salt to taste, 4 tomatoes, 2 whole heads of garlic, a whole onion, and various spices including dry ginger, bay leaves, ground garlic, dry oregano, cumin, large and small pepper, and cloves. The chili is soaked in cold water before being ground and added to the pot.
The chef adds tomatoes and onions to the pot to enhance the flavor of the broth. The meat is then added to the pot and covered with the tomatoes and onions. The pot is left on the fire to simmer for about three hours.
After the meat has cooked, the chef uses a meat tenderizer to break down the meat. The bones are then removed and the meat is served with two types of salsa: a spicy chili salsa and a milder tomatillo salsa.
The chef also prepares rice and tortillas, which are served alongside the birria. The rice is cooked in the broth from the birria, while the tortillas are heated and served with the salsa. The final dish is a hearty and flavorful Mexican feast.
1. The dish being prepared is beef birria, which requires 14 pounds of beef backbone and 7 pounds of 10,000.
2. The beef is being prepared by bleeding it in cold water to keep it white.
3. The recipe calls for an 8-ounce package of California chili, half a cup of vinegar, salt to taste, 4 tomatoes, 2 whole heads of garlic, a whole onion, and various seasonings including 3 pieces of dry ginger, 4 bay leaves, a tablespoon of dry oregano, half a tablespoon of cumin, half a tablespoon of large pepper, half a tablespoon of small pepper, and half a tablespoon of cloves.
4. The chiles are soaked in cold water, then ground.
5. The pot is prepared by adding water and ensuring the firewood does not leave ash in the pot.
6. The mixture of chili and meat is placed in the pot, which is then covered to cook.
7. The cooking process takes about three hours.
8. The dish also includes a chilito of pure chile de arbol, to which 2 californias are added to enhance color.
9. Another chili is prepared with tomatillo, chile de arbol, and chile california, along with a little piece of onion and cilantro, and salt.
10. Rice is prepared with 4 cups of rice, 3 tomatoes, 3 garlic cloves, half a small onion, and two tablespoons of powdered chicken broth.
11. The rice is cooked slowly, first covered to boil, then covered again to cook evenly.
12. The dish can be served with tortillas, which are heated to make them easier to fold.
13. The final dish is a Jamaican water, which is described as soft and delicious.