Birria with Wild Game - What? - We Cook!

Birria is a chili/chile close cousin to Chile Colorado which we made in a previous video. The main difference being Birria is a marinated applied to your choice of meat and left to sit overnight in the fridge then baked in the oven while Chile Colorado is applied to meat which has been browned. Two distinct flavors. The key ingredient here is MEAT people, this is no vegetarian/vegan/raw food trend. Your going to need meat and LOTS of IT!

Ingredients:
6-6 1/2 pounds of meat (preferably with some bones for good flavor)
3 tsp or so of salt to rub on meat (see above)

Chiles: (These are a guide, get what you can in your area)
10 Ancho Chiles
10 Guajilo Chiles
12 Morita Chiles
2 Chipotle Chiles
1/2-2 cups of water

Spices:
20 all spice berries
8 whole cloves
1 tsp ground cumin
1 tsp dried mexican oregano or marjoram
2 tsp oregano
1/2 tsp powdered ginger
6-10 leaves of fresh sage
14 cloves of garlic
1 med onion quartered
6 bay leaves
1 5" piece of a cinnamon stick
1 cup apple cider or white vinegar
water used to steep the chiles in

Sauce:
7-8 Roma Tomatoes
1 tsp mexican oregano

This is the basic framework, obviously if you don't like an ingredient don't add it. If your only making 3 pounds or 1.5 pounds then divide accordingly. Make sure your sauce is not too thick, add water to get it to the consistency as we demonstrate in the video. This works very well with fattier cuts of meat by the way, but wild game, especially old tough mature male animals will work splendidly.

The biggest thing is to EAT MEAT. It's good for you and it's what humans were designed to eat, not grass.
Animals eat the grass we eat the anim...well you get the picture.

This goes very well with tacos or bread but carbs are evil.