Nuestros Ranchos Site

hmmm, is that right!



I wonder what these volumes have to say about the Diaz/Dias and
Castañeda's? I would say how about the Rodriguez, but that is in volume
3 I would think.



How much did these books cost? How many pages are given on a typical
entry for some of the names?



thanks for volunteering to do lookups? Or am I getting you mixed up
with the other volunteer Olivia?



thanks,



joseph





MMG8938@aol.com wrote:

Hello Folks!
 
PSSSSSS  - Where and when can we get the 3rd
volume???
 
I have the first two volumes - purchased in Texas
at our state conference.
 
Mickey

BIRRIA

Serves 6 to 8. You can substitute lamb.

1 baby goat, about 15 pounds dressed weight, cut into large pieces

2 lbs (1,800 grams) of corn masa

16 pepper corns

8 oz. (225 grs.) of chile mora

6 cloves of garlic

5 cloves of allspice

Salt

1 stick of cinnamon

1/2 teaspoon of cumin

Vinegar as necessary

1 pan, large (any large roasting pan works well)

The following are as needed to use as the sauce. While the meat is cooking
prepare the sauce and garnishing, consisting of

Tomatoes

Chiles

Onions, minced

Oregano to taste

Salt

Preheat oven to 375 degrees F. The meat needs to be cooked slowly.

Cut the meat in large pieces, stab with a knife and then put it in a pan
(charola). Put it in the oven. Toast the chiles lightly, then submerge them into
hot water for a few minutes to loosen the skins, peel. In a mortar or a
molcajete* mash the garlic and all the spices, add vinegar to form a sauce that
is neither too watery nor too dry, add salt and cover. Allow it to rest for 24
hours. After it has rested, cover the pan with a layer of paper towels. Add
another layer using the masa until the meat is completely covered. The purpose
is to make sure it can hold the steam (el vapor) that will cook the meat. Cook
in the oven for 3 hours. Break the seal in the pan and check the meat; it should
be very tender. If not, reseal it and cook longer. When you are going to serve
it, uncover and pour  the leftover juice in a pan to cool. Skim the fat and
add  to the sauce. This makes the birria. Serve hot.

I like it in tacos with tortillas de maíz or pan blanco, served as a torta
filling. French bread works great. Because it is greasy, make sure you have
plenty of napkins.

SAUCE:

Cook tomatoes and chiles in enough water just to cover them, then mash and
make the salsa. Add the meat juice left by the cooking of the meat (skim first
if you like), salt, oregano, and minced (picada) onion. Serve with the meat.

*A blender is not recommended because it destroys vitamins by introducing too
much air into the mix and too much frothiness in the marinating sauce. Vitamins
are light and air sensitive.

This is an old recipe I have had for about 30-35 years which I translated
from an old cookbook by Bertha Zelarayan. She skips some of the instructions
that a regular Mexican cook would automatically know, so I had to put them back
in.

Here’s another one, slightly different.

BIRRIA

Serves 6 to 8

1 baby goat, about 15 pounds dressed weight, cut into serving pieces

3 whole cloves

3 whole allspice

2 bay leaves, center spines removed

2 tablespoons dried oregano leaves

1 teaspoon cumin seeds

1 tablespoon salt

2 teaspoons black pepper corns

flour and water for making a paste

2 tablespoons lard or olive oil

8 guajillo chilies

1 tablespoon cumin seeds

salt

Preheat oven to 375 degrees F

In a mortar with a pestle or in a spice grinder, grind together the cloves,
allspice, bay leaves, oregano, cumin, salt, and pepperand rub the mixture into
the meat. Put the meat on a rack over hot water. You can use any sort of pan or
pot you want. The idea is to use a vessel that has a rack for holding the meat
above the water, and has a lid. Make a paste of flour and water to the
consistency of that gooey white glue that used to get all over your clothes in
kindergarten. Arrange the meat on the rack, cover and use the paste to seal the
lid. Place over medium-low heat and cook for 3 hours. Unseal the pan and test
the meat; it should be very tender. If not, reseal it and cook longer.

When the meat is ready, remove to a roasting pan or any pan large enough to
hold it. Pour out the cooking juices into a bowl and let

rest until the fat comes to the top. Skim off the fat and discard. Reserve l
cup of the liquid. Prepare the chilies for the sauce while the meat is cooking.
Heat the lard in a skillet until hot but not smoking. Dip in the chilies, one at
a time, for a few seconds only. Remove the chilies from the fat and let cool.
Wearing rubber gloves, stem and seed the chilies and put into a pot. Add the
reserved 1 cup cooking liquid and simmer over medium-low heat about 10 minutes.
Meanwhile, in a small, dry skillet over medium heat, toast the cumin seeds until
they "dance." In a mortar with a pestle, grind them to a thick paste with a
little water. Toward the end of the cooking time for the chilies, stir in the
cumin paste, and add salt to taste. Pour the chili mixture into a blender. Puree
until smooth. Pour the puree the sauce and pour over the meat. Put it in the
oven and bake for about 30 minutes. Serve hot.

From the Recipe cottage at http://www.recipecottage.com/mexican/birria04.html

----- Original Message -----
From:
francisco
sevilla
To: ranchos@yahoogroups.com
Sent: Wednesday, March 15, 2006 2:21
PM
Subject: Re: [ranchos] Nuestra Vida


NATALIE:
CHILES RELLENOS always sounds good....Specially if you prepare them
POBLABO style..chiles rellenos enogados huummmmmmricos...

Natalie
<nc_coleman@yahoo.com>
wrote:

A
couple of weeks ago there was a discussion of a "Nuestra Vida
Project".
What is the current status of this project? Is this
something that is
only found on the Nuestros Ranchos site?

I am curious because I am
actually looking for information on the
preparation of Birria (a kind of
goat stew, although I think I would
prefer to use lamb). I had it a few
times in my youth, but that was
DECADES ago. I am also wondering about
preparing lamb on the barbecue
or in a smoker. Does anyone have any
experience with this. Birria was
one of my father's favorites, and I
noticed on one of the Zacatecas
links to municipalities/districts, that
Birria is a specialty of the
Valparaiso area (my father was born in the
rural area part of
Valparaiso district). That is the GENEALOGICAL link.
Anyway, I was
thinking of fixing it for Easter - so if you have any
hints, I would
very much appreciate them. Thanks, or as they say on
Latino USA
(NPR) - "gracias por su atencion" (pardon my
spelling).
Have a good day - take care.

Natalie in VA
PS - If
you have any other suggestions for a Mexican-themed Easter
menu, please
share.   -ncc

My grandma used to say "El que comè y canta, loco se levanta" Marge:)
On Mar 15, 2006, at 3:19 PM, Alicia Carrillo wrote:

> A few weeks ago when the Northern California Nueva Galicia group met
> in Sacramento, I presented a challenge to the group when I introduced
> a few books. One of those books was folk wisdoms of Mexico or in
> Español, Proverbios y dichos Mexicanos. I challenged all members to go
> out and find a book or books on folk wisdoms, customs or traditions of
> Mexico. Here in California it is probably easier to do than in other
> states. You can find them in art museums, gift shops, book stores and
> even at Target and Walmart.
>  
> I will share some of those dichos with you from this book by Jeff M
> Sellers with a foreward by Gary Soto. This is a small pocket size 78
> page book.
>  
> 1) Para tonto no se estudia.
> One needn't study to become a fool
>  
> 2) El que nunca va a tu casa en la suya no te quiere.
> He who never goes to your house does not want you in his.
>  
> 3) El que parte y comparte se queda con la mejor parte.
> He who divides and shares is left with the best share.
>  
> 4) Hay que aprender a perder antes de saber jugar.
> One must learn how to lose before learning how to play.
>  
> Now let's see who can come up with some more dichos or sayings. Who
> can find a small book to share either on-line or at the next meeting.
>  
> Alicia Avelar Olmos de Carrillo
> San Jose, Ca
>
>
>  
>
>
> SPONSORED LINKS
> Aguascalientes
> Zacatecas
> Zacatecas mexico
> Zacatecas hotel
> Fiesta americana aguascalientes
>
> YAHOO! GROUPS LINKS
>
> ▪  Visit your group "ranchos" on the web.
>  
> ▪  To unsubscribe from this group, send an email to:
>  ranchos-unsubscribe@yahoogroups.com
>  
> ▪  Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> Service.
>
>

Well, I appreciated receiving ALL the topics in the past. If there was
something I didn't want to read, I just used my delete button. Now I
don't know who's responding to me or not...mostly not, as witnessed by
my questions on border crossing records, which no one has responded to
but everyone else's are getting answered. :( Marge:)
On Feb 27, 2006, at 8:35 AM, arturoramos2 wrote:

>
> Emilie:
>
> Thanks for the feedback on the new site.  I will see if I can make
> some changes to the current layout of the site.  Others have also
> pointed out to some deficiencies in the style and layout.  If I cannot
> sufficiently address these issues, we may have to go with a more
> simple, perhaps less aesthetic, but more practical layout.  It is in
> fact quite easy to switch between different templates for the site.
>
> Perhaps I will put up one of these basic (and most likely easier to
> read) templates up for a day or two and see what people think.
>
> As far as the forum topics, we are kind of between a rock and a hard
> place.  On YahooGroups, there is only a single mailing list so people
> interested in the cultural historical aspects are forced to receive
> all of the messages related to specific research questions such as how
> to look up a border crossing record (and vice versa)... What we wanted
> to do was let people select the topics in which they had the most
> interest and wanted to get in their mailboxes and which ones they
> could attend to on the website or in digest emails.
>
> We decided that the three divisions would be sufficient to cover most
> of what is currently posted on YahooGroups.  I know that website
> questions does not really fit into any of them, but hopefully we will
> not be sending out website related emails for much longer.  If you
> have suggestions for another forum/mailing list, let us know.  It is
> in fact rather easy to set up.

Wow Arturo thanks, There appears to be a wealth of bibliographical
references in this document. Enough to keep someone busy for awhile.

are the first two volumes at the Library of Congress?

joseph

arturoramos wrote:

>I have uploaded, in the books and articles files section of the new site, the bibliography of "Diccionario Biografico del Occidente Novohispano Siglo XVI" being published by the Universidad Autonoma de Zacatecas. The series is authored by José Enciso Contreras and Thomas Hillerkuss.
>
>The attached file is the bibliography of published works that they have used as sources to compile their diccionary. It is a rather exhaustive list of authoritative published works on the early history of Nueva Galicia and the people who lived in the region in the 16th Century.
>
>The first two volumes (with names beginning in A-C and D-G) have already been published and the third volume is shortly forthcoming.
>
>

I think I just settled the question in my mind about the credibility of the data.  I found this bit of info on Donald Chipman on the University of North Texas website: 

 "Donald Chipman, UNT Professor Emeritus of history and noted historian, was inducted into Spain's Orden de Isabel la Católica, an exclusive society created in 1815 by Ferdinand VII. The decoration ceremony is Spain's equivalent of a knighting ceremony. Chipman was honored for his research and books on the role of Spain in Texas history. Dallas' honorary consul of Spain decorated him with a heavy pendant of pure gold in June 2003. 

In 1992, Chipman won the Presidio La Bahía Award (First Prize) from the Sons of the Republic of Texas for his book, Spanish Texas, 1519-1821, and in 1994, he became a Lifetime Fellow of the Texas State Historical Association. These are just three of Chipman's professional honors.

Chipman taught at UNT from 1964 until his retirement in 1998."

Maria

--- In ranchos@yahoogroups.com, latina1955@... wrote:
>
> Maria:
>
> Here is another lineage documentation for Moctezuma's descendents:
> _http://hometown.aol.com/rdavidh218/azteckings.html_
> (http://hometown.aol.com/rdavidh218/azteckings.html)
>

Victor,



thank you so much for doing this. I hope that sometime soon I'll have a
break in the action to try some new searches using wildcards. thanks
again,



joseph







wixaritori wrote:

Dear friends and cousins,

I just uploaded a little file that lists all the valid queries you can make when searching the Birth/Christening records in the IGI.

To see the file you have to log-in first and then select "Files" from the top menu.  Next click "Reference Materials" and then select the folder "Searching the IGI".  To open the file click on "Using Wildcards"

I created a Truth Table for all the possible combinations of the first six fields in the IGI Search Form, which are used when searching Birth/Christening records.  If somebody has the time and is willing I could prepare another Table for the all the possible combinations when searching Marriage records and then try each combination and fill the Results and Error columns.

Un Saludo Cordial

Victor

Thank you, Victor. Marge:)
On Mar 11, 2006, at 9:49 PM, wixaritori wrote:

>
> Dear friends and cousins,
>
> I just uploaded a little file that lists all the valid queries you
> can make when searching the Birth/Christening records in the IGI.
>
> To see the file you have to log-in first and then select "Files" from
> the top menu.  Next click "Reference Materials" and then select the
> folder "Searching the IGI".  To open the file click on "Using
> Wildcards"
>
> I created a Truth Table for all the possible combinations of the
> first six fields in the IGI Search Form, which are used when searching
> Birth/Christening records.  If somebody has the time and is willing I
> could prepare another Table for the all the possible combinations when
> searching Marriage records and then try each combination and fill the
> Results and Error columns.
>
> Un Saludo Cordial
>
> Victor
>

Latina (sorry I forgot your real name),
 
Unfortunately there is a gap in records.  I find this in many of the
records.  I guess the books were lost, or pages fell out, or they met with
floods and fire.
 
Emilie Garcia
Port Orchard, WA --

----- Original Message -----
From: latina1955@aol.com
To: ranchos@yahoogroups.com
Sent: Saturday, March 11, 2006 9:22
PM
Subject: Re: [ranchos] MOVING THE PHOTOS
FILE


I have been trying to find records for my grandparents....I have been
able to find records for my father's maternal great grandparent.  When I
typed in my great grandmother's name, hoping to get marriage information, the
baptismal record shows up.  But when I attempted to see about marriage
(actually I am trying to find more information on my paternal grandfather's
side), I am unable to do so. But I did get this:  does it mean there are
no additional records in between that time frame not listed?
 

Title	Registros parroquiales, 1853-1902
Authors	Iglesia Católica (Los Rosales, Coahuila) (Main Author)

Notes

Microfilm de manuscritos en el archivo de la parroquia de Rosales. Contenido: Bautismos 1853-1867,1877-1902 Matrimonios 1877-1895 Parish registers of baptisms, marriages and deaths.

Subjects

México, Coahuila, Los Rosales - Church records