[bbqjoe]

I saw this on a food channel, and sort of put my own interpretation on it.
 I bought a bunch of fresh peppers, red, green, Anaheims, and a few others. Then I hit the dried section for chillis, such as guajillos, and red chillis, just about every variety I could find.
I took a smoked brisket, packer cut (I'm sure pork would work just as well) removed most of the fat, cut it into a few chunks, and tossed it in a pot with some chopped onions, water, a little vinegar, and a mess of the chillis broken up, and the chopped fresh peppers, along with some fresh garlic, and some salt.

I let this simmer for a day, and removed the meat. I then strained out the chillis and peppers, and pulled the brisket. The pulled brisket went back into the broth, adding water as necessary, then added some chopped up cilantro, and some more new peppers, and let it simmer another day.
In the meantime I made some picodegallo. (Chopped onions and tomatoes with cilantro) and let that sit to mingle.

I offered it as a taco or burrito, self made at the table with Mexican white cheese, lettuce, pico and sour cream. The meat was served in a small bowl along with the broth.

I must say it smelled awesome cooking, tasted fantastic, and went over quite well.
Give it a try, and tell me what you think.

Sorry no pics on this one.

[Mark]

A word of caution if you see it in a Mexican restaurant: birria is usually made with goat, so this stew may not be your cup of tea.

[SmoknAZ]

Sounds good Joe. I might have to give that one a try. 

[revgodless]

Goat is good eatin... I like taking a leg of it ( much like a leg of lamb, just a little gamy) rub it with a good jerk rub and smoking it with a little oak and pecan. It's great stuff. Never tried to make birria- but it's great.