{"id":13217,"date":"2026-09-05T22:26:34","date_gmt":"2026-09-05T19:26:34","guid":{"rendered":"https:\/\/andrestover.com\/?p=13217"},"modified":"2026-09-05T22:26:37","modified_gmt":"2026-09-05T19:26:37","slug":"birria-meat","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/birria-meat\/","title":{"rendered":"Birria liha"},"content":{"rendered":"\n

Ilmselt \u00fcks levinumaid Mehhiko k\u00f6\u00f6gi lihavalmistamise viise, mida kasutatakse selleks, et teha t\u00e4idiseid tacodele, enchiladadele v\u00f5i quesadilladele. Liha valmistatakse leemes, mis sisaldab rohkelt kuivatatud t\u0161illipipraid, tomatit, puljongit, maitseaineid ja \u00e4\u00e4dikat. Ilmselt on sellel toidul umbes 100 aasta pikkune ajalugu. Hoolimata sellest, et liha hautamise aeg on pikk, tasub seda teha, sest tulemus on t\u00f5eliselt maitsev ja aromaatne, liha on pehme ja mahlane.<\/p>\n\n\n\n

Valmistamise aeg: 30-40 minutit ettevalmistus, 4-5 tundi liha hautamine
Tase: Pigem lihtne
Kogus: Veidi \u00fcle kahe kg birria liha koos leemega<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
1,5 kg veiseliha
4 spl taime\u00f5li
12 guajillo kuivatatud t\u0161illit
5-6 ancho kuivatatud t\u0161illit
Soovi korral v\u00f5ib kasutada ka teravamaid Arbol t\u0161illisid
2 suuremat tomatit
1 keskmine sibul
5-6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt
1 umbes 5 cm pikkune kaneelipulk
4-5 loorberilehte
0,5 tl musta pipra teri
600 g lihapuljongit
50 ml valge veini \u00e4\u00e4dikat
1 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
1 tl kuivatatud oreganot
0,25 tl jahvatatud nelki
1,5 tl meresoola
1 tl jahvatatud musta pipart<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Eemalda kuivatatud t\u0161illidel seemned ja leota t\u0161illisid \u00fcle\u00f6\u00f6 vees<\/li>\n\n\n\n
  2. T\u00fckelda j\u00e4edalt sibul, tomat ja k\u00fc\u00fcslaugud ning vala blenderisse, lisa t\u0161illid ja v\u00e4hemalt pool t\u0161illi leotamise veest.<\/li>\n\n\n\n
  3. Purusta k\u00f5ik \u00fchtlaseks, arimaatseks pastaks. Purusta kindlasti umbes 5 minutit. Vala segu l\u00e4bi s\u00f5ela, et eemaldada t\u0161illinahad ja k\u00f5vad t\u00fckid.<\/li>\n\n\n\n
  4. L\u00f5ika liha umbes 4-5 cm t\u00fckkideks ning pruunista toidu\u00f5lis k\u00f5rgel kuumusel paksup\u00f5hjalises haudepotis osade kaupa, et liha ei hakkaks hauduma vaid pruunistuks h\u00e4sti.<\/li>\n\n\n\n
  5. Lisa t\u0161illide ja aedviljade purustatud segu. Lisa maitseained, oregano, v\u00fcrtsk\u00f6\u00f6mne pulber, nelgipulber, jahvatatyd must pipar ja meresool. Lisa loorberilehed, pipraterad ja kaneelipulk. Vala juurde valge veini \u00e4\u00e4dikas ja puljong.<\/li>\n\n\n\n
  6. Sega ja aseta praeahju 170 kraadi C juurde 4-5 tunniks. Iga 1,5 tunni j\u00e4rel sega liha l\u00e4bi.<\/li>\n\n\n\n
  7. Liha muutub v\u00e4ga pehmeks ja hakkab lagunema. Birrial peab olema korralikult vedelikku. Lisa vett kui vedelikku j\u00e4\u00e4b v\u00e4heks.<\/li>\n\n\n\n
  8. Kui liha on valmis, siis rebi lihat\u00fckid kahvliga t\u00fckkideks.
    Kasuta liha tacode, enchilladade v\u00f5i quesadillade valmistamiseks v\u00f5i serveeri Mehhiko punase riisiga.
    Valmis!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ilmselt \u00fcks levinumaid Mehhiko k\u00f6\u00f6gi lihavalmistamise viise, mida kasutatakse selleks, et teha t\u00e4idiseid tacodele, enchiladadele v\u00f5i quesadilladele. Liha valmistatakse leemes, mis sisaldab rohkelt kuivatatud t\u0161illipipraid, tomatit, puljongit, maitseaineid ja \u00e4\u00e4dikat. Ilmselt on sellel toidul umbes 100 aasta pikkune ajalugu. Hoolimata sellest, et liha hautamise aeg on pikk, tasub seda teha, sest tulemus on t\u00f5eliselt maitsev […]<\/p>\n","protected":false},"author":1,"featured_media":13219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,48,429],"class_list":["post-13217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-tsilli","tag-mexico","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=13217"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13217\/revisions"}],"predecessor-version":[{"id":13237,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13217\/revisions\/13237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13219"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}