Birria Pasta
Directions
- 1Season meat with salt and pepper.
- 2Sear the meat in a hot pot.
- 3Remove the meat from the pot.
- 4Slice the onions.
- 5Chop the garlic cloves.
- 6Slice the cherry tomatoes.
- 7Sauté the onions, garlic, and tomatoes in the same pot until soft.
- 8Add tomato paste and cook for 3-4 minutes.
- 9In a separate pan, add guajillo chili, ancho chili, bay leaves, cinnamon sticks, coriander seeds, peppercorns, and cloves.
- 10Lightly toast the chilies and spices until fragrant.
- 11Add the toasted chilies and spices back into the pot with the beef and beef stock.
- 12Allow the mixture to simmer for 45 minutes or until the beef is tender.
- 13Remove the chilies and spices from the pot along with some of the liquid.
- 14Blend the chilies, spices, and liquid until smooth.
- 15Shred the meat.
- 16Add paprika to the pot.
- 17Add cumin to the pot.
- 18Add oregano to the pot.
- 19Add the blended sauce back to the pot.
- 20Add cooked pasta to the pot.
- 21Add pasta water to the pot.
- 22Add butter to the pot.
- 23Stir everything together until well combined.
- 24Serve the birria pasta on a plate.
- 25Garnish with parmesan cheese.
- 26Garnish with chopped onions.
- 27Garnish with cilantro.
Ingredients
- 1 kg beef chuck roast
- Salt
- Pepper
- 1 slice onions
- 10 chopped garlic cloves
- 250 g cherry tomato
- 2 tbsp tomato paste
- Beef stock
- Guajillo chili, deseeded
- Ancho chili, deseeded
- 3 Bayleaves
- 2 Sticks of cinnamon
- 1 tbsp Coriander seed
- 1 tbsp Peppercorn
- 1 tbsp Cloves
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp oregano
- Pasta
- parmesan cheese
- Cilantro
- Onions
- butter
Equipment
potcutting boardknifestrainerpanblender
Tips
- Measurements are just estimates; season and adjust with your heart.