Ingredients

Birria

1 onion, diced
4 cloves garlic, minced
4 lbs beef chuck, cubed
2 Tomato paste
6 cups beef broth
6 guajillo chiles
6 ancho chiles
2 canned chipotle peppers
2 Tbsp coriander seeds, toasted
2 Tbsp Black peppercorns, toasted
1 cinnamon stick
2 bay leaves
Salt & pepper

Mac & Cheese
16 oz pasta of choice
2 Tbsp butter
2 Tbsp flour
2 cups milk
¼ tsp nutmeg
4 oz pepper jack cheese
4 oz monterey jack cheese
4 oz sharp cheddar cheese
Salt & pepper

remove the stems and seeds of ancho and guajillo chilies.

Season the meat on both sides generously with salt and pepper. In a large pot over medium heat, add the meat in batches and sear 2-3 minutes on both sides. Once seared, take out the meat and leave on the side.
Add a bit more oil to the pot and add chopped onions. Saute until just softened.
Once softened, add tomato paste and cook down until paste starts to darken.
Next add garlic and saute until fragrant. then add the beef stock and chilies.
Add the meat back in.

in a cheesecloth, add black peppercorns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.

add the spice bag mixture into the stock and bring to a light simmer and cover and Braise for 1 hour.

Then remove the chilies and place into a blender with a little of the cooking liquid and blend until smooth.
Pour back into the pot and bring back to a simmer. Cover and braise for 90 minutes.

Remove the meat to a bowl and shred until very fine, then add it back to the pot. Keep warm.

For the mac, boil your pasta to package directions in salted water.

In a pot over medium heat, melt your butter then add your flour and cook for 1-2 minutes.
Then slowly add the milk while whisking. Once your sauce is thickened add the nutmeg,salt pepper
Then add the cheese in batches while whisking. Season to taste with salt and pepper then add your cooked pasta mix well.

To serve, in a bowl add your mac & cheese then add the birria and garnish with chives.

Enjoy!

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