Birria Beef Blaa Recipe

INGREDIENTS:

FOR THE MARINADE
45g fresh chilli peppers
90g chipotle chilli paste
150ml red wine vinegar
1.2kg tin chopped tomatoes
12 garlic cloves
15g dried oregano
1/2tbsp smoked paprika
15g cumin
1.5kg short ribs
1.5kg beef shank
Salt and black pepper

FOR THE SAUCE
90g olive oil
3 onions, chopped
3 cinnamon sticks
12 cloves
7lt beef stock, enough to cover the meat

FOR THE SALSA
18 ripe tomatoes, diced
3 white onions, finely chopped
6 spring onions, sliced (optional)
3 green chilli, finely chopped
Fresh coriander, roughly chopped
3 limes, juiced
Salt and black pepper

TO ASSEMBLE
Blaa buns, sliced in half
240g cheddar cheese, grated
240g mozzarella, grated
Extra fresh coriander, chopped

METHOD:

1. Season the meat with salt and pepper. Set aside.
2. Discard the stem and seeds from the chilli’s and add them to a blender along with the remaining marinade ingredients.
3. Blend the marinade into a smooth paste. Marinate the meat for minimum two hours, or overnight if possible.
4. For the sauce, heat a large pot over a medium heat. Add the oil, then sauté the onions until soft.
5. Add the cinnamon stick, cloves, the meat and any excess marinade to the pot. Increase the heat, cover with stock and bring to the boil. Leave to bubble away on high for 30 minutes, then reduce the heat and cook over a low heat for 4 hours.
6. Leave to cool slightly, then transfer the meat to a chopping board and use two forks to shred it into chunks. Set the meat aside and discard the bones.
7. To make the salsa, stir all the ingredients together in a bowl and season with salt and black pepper. Taste and adjust the seasoning or add more lime juice if needed.
8. For service, dip the cut side of the blaa buns in the birria sauce left from cooking and lay them flat. Top the bottom buns with the shredded beef and a mix of cheddar and mozzarella. Transfer to a pre heated grill or broiler for two minutes or until the cheese is melted.
9. Top with salsa, chopped coriander and the other halves of the blaa buns, then serve with extra Birria sauce for dipping.
   
   

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