Recipe and photo by Zoe Adelstein, The Undiscovered Taste, LLC., Providence, R.I.; courtesy of the California Milk Advisory Board
Makes 8 4-oz. servings
The Birria:
3 lbs. chuck roast (or stew meat), cut into large cubes
3 T. canola oil
Kosher salt and freshly ground black pepper, to taste
2 t. garlic powder
2 t. Mexican chili powder
1 large white onion, peeled and roughly chopped
1 head of garlic, cloves peeled and roughly chopped
2 c. beef broth
1 c. water
28 oz. canned fire-roasted diced tomatoes
2 T. Mexican oregano
2 T. Szechuan peppercorns, ground
2 t. ground cumin
½ t. ground cayenne pepper (or more to taste)
1 T. dried, toasted, and ground ancho chilies
1 T. dried, toasted, and ground chiles de árbol
The Cheese & Mac:
1 lb. medium pasta shells (or rotini)
¼ c. salted Real California butter
¼ c. flour
3 to 4 c. birria broth (add water to broth, if needed)
½ t. kosher salt
½ t. freshly ground black pepper
¼ t. paprika
1 t. + 3 T. lime zest (about 4 limes, zested)
12 oz. Real California Oaxaca cheese, ripped into chunks and divided
6 oz. Real California Cotija cheese, crumbled
3 oz. Real California Monterey Jack cheese, shredded
½ c. sliced green onions, for topping if desired
Preheat oven to 350°F.
To prepare the Birria: Cut the meat into large cubes. Season with salt, pepper, garlic powder, and Mexican chili powder. In a large heavy bottom pot, heat 1 T. of the oil. In batches, sear the outside of the meat. Do not cook all the way through. Use 1 T. of oil per batch as necessary.
Add all the beef back to the pot with the onion, garlic, tomatoes, water, and broth. Bring to a boil. Add the oregano, cumin, cayenne, Szechuan peppercorns, ancho chilies, and chile de árbol. Reduce to a simmer and cover. Simmer 2 to 3 hours, until the meat is tender. Strain the birria broth. With a fork, shred the birria meat. Add a small amount of the broth to the shredded meat to keep it moist. Set remaining broth aside.
To prepare the Cheese & Mac: Cook the pasta in salted water according to the box’s directions, until al dente. Drain and set aside.
In a large pot, melt the butter. Add the flour and whisk to make a roux. Cook until the roux is “blonde” and smells a bit nutty, about 5 minutes. Slowly add the birria broth while whisking. Simmer about 10 minutes, until slightly thickened. Whisk in the Monterey Jack cheese. Add the salt, pepper, paprika, and 1 teaspoon. of the lime zest and mix. Add half of the Oaxaca cheese chunks to the cheese sauce and mix. Combine the cheese sauce and pasta. Add in the birria meat and mix.
To assemble: Butter a casserole dish. Layer ⅓ of the Cheese & Mac mixture in the dish. Sprinkle with ⅓ of the remaining Oaxaca and 1 T. of the lime zest. Add another ⅓ of the Cheese & Mac mixture, another ⅓ of the Oaxaca, and 1 T. of the lime zest. Add the remaining Cheese & Mac mixture, Oaxaca, and lime zest. Top with the crumbled Cotija. Bake 15 to 18 minutes uncovered until the cheese is melty. Garnish with green onions, if desired.
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