The BEST Mac & Cheese Recipe | Birria Style
We all know that Birria is absolutely delicious. And who does not love mac and cheese? Birria Mac and Cheese: destined to be delicious!
Things to know:
What is Birria Mac and Cheese?
Birria mac and cheese is a popular fusion dish that combines rich, tender, slow-cooked shredded beef (birria) with creamy macaroni and cheese, often incorporating the flavorful, spicy broth (consommé) from the birria into the sauce. The dish typically features a blend of cheeses like pepper jack, sharp white cheddar, Monterey Jack, or Oaxaca.
What kind of cheese is used in birria?
For the best quesabirria, use Oaxaca cheese for its authentic, stretchy melt, but Monterey Jack, Asadero, or low-moisture mozzarella are excellent substitutes, as any good melting cheese that bridges the spicy meat and tortilla works perfectly for that iconic gooey texture. All of these choices would be perfect for Birria Mac and Cheese!
What is birria made of?
Birria is a flavorful Mexican stew or soup featuring slow-braised meat (traditionally goat, but commonly beef, lamb, or chicken) in a rich, spicy chili-infused broth, made from a marinade of rehydrated dried chiles (like guajillo and ancho), garlic, tomatoes, onions, vinegar, and spices such as cumin, oregano, and cinnamon, creating a deeply savory, slightly tangy, and complex flavor profile for shredding and serving.
What is the birria sauce made of?
Birria sauce is a rich, flavorful chili-based sauce featuring dried Guajillo and Ancho chiles, aromatics like onion and garlic, tomatoes, and warm spices such as cumin, oregano, cinnamon, and cloves, blended with broth and vinegar for a deep, savory base for the stewed meat (beef, lamb, or goat). Key components include dried chiles, fresh aromatics, spices, vinegar, and beef broth, creating the signature red consommé. For this recipe, we cheat and use a pre-made (but still delicious) birria sauce.
Ingredients
For the Birria:
2 lbs beef short ribs
1 marrow bone
2 T beef tallow
1 bottle Cholula Birria Cooking and Simmering Sauce
1 box La Molisana Pasta Fusilli Bucati Cort
1/2 cup butter (1 full stick, cut into 8 1 T pieces)
1/2 cup milk
1/2 cup heavy cream
1 1/2 cup shredded white cheddar cheese
1 1/2 cup Chihuahua cheese
1. In a large cast iron skillet on medium heat, melt the tallow, then add the sort ribs and brown on all sides.
2. Remove the short ribs and add them to a gallon sized vacuum seal bag (or Freezer Ziplock bag). I added 2 pounds to each bag.
3. Add a marrow bone and 1 bottle of Cholula Birria Sauce to each bag. Shake the bag to ensure the short ribs are totally covered.
4. Seal the bags, then add to a Sous Vide bath at 185F for 24 hours.
5. The day of Mac, remove the short ribs from the bag. Reserve the sauce. Discard the short ribs bones and the marrow bone. Thread the meat and mix in 1/4 cup of the barrio sauce.
6. Prepare the pasta per box directions to al dente, but after reserving 1 cup of the consommé, add the remainder to the pasta water before boiling.
7. Drain the water then add the butter and stir until melted, then add the milk and heavy cream and slowly stir in the cheese.
8. Once all the cheese has melted, add 1 pound of the birria meat and 1 cup of the consume. Stir to mix.
9. Serve and ENJOY!
Equipment used:
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