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The New York opera scene has been abuzz since the impressive young Bulgarian soprano Sonya Yoncheva took over the role of Gilda on Nov. In “Eugene Onegin,” new singers in all the major roles brought more focus to a muddled production. In “Rigoletto,” the debut of a young artist lifted the level of the entire performance. Two current productions at the Met, Verdi’s “Rigoletto” and Tchaikovsky’s “Eugene Onegin,” showed just how significant cast changes can be. The most dramatic changes, of course, happen when a new singer takes over a major role, which alters everything. This is something my colleague Zachary Woolfe explained in an exhaustive project in The New York Times that involved attending all nine performances of the Metropolitan Opera’s revival of Bellini’s “Norma” this fall. These of course can be served with the stew if desired, but typically just the broth and the meat is served.In opera productions, the overall staging and individual performances tend to settle in and develop during the course of a run. Serve up the stew by spooning up some of the meat and the broth. To serve this as a stew, skim the grease off the top of the broth, SAVE THIS if you will be making tacos, the tortillas are fried in the grease. Taste the broth and adjust seasonings as needed during the cooking process. Remove the lid and stir every 40 minutes or so.
#SONYA SWIRL SKIN#
Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary). Add a small amount of broth if needed to get a nice smooth texture. Blend Peppers: remove the peppers from the broth, they will be softened, add them to a food processor or blender and blend until smooth.
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It will look like little bits of foam on the top of the broth. Skim: After 30 minutes of simmering skim the top of the broth to remove any impurities that have come out of the bones from simmering.Add in the seasonings, except for the chili powder. Simmer: Add all the ingredients to the stock pot and cover with water.Prepare the ingredients: halve the onion, slice the carrots, cut the tip off the garlic bulb, cut off stem of peppers and remove seeds.Grab a very large pot! This recipe fills up my 7 qt dutch oven to the very top.
Homemade Birria de Res in Step by Step Photos:
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Adding the carrots give a bit of sweetness and color to the broth and just adds to the flavoring.