Beef Birria

Another one for the journal: Link

Thank you Chef John for this little gem. My first time making a birria and it was so therapeutic when the adobo sauce first comes together. The thickness of the stewing liquid, bubbling away while the thick beef short ribs nestle in them. My, my.... 

Served my birria with a lime cilantro basmati rice (still prefer the jasmine variation).  Followed the recipe pretty much to a T. Added 3 thai hot chili peppers, but I think I'd prefer an even spicier stew! I would try it again with lamb, maybe goat. 

Scooped up all the sauce with a tortilla at the end. I think this would be much better served over some corn tacos with fresh salsas, limes, and some sour cream.  10/10 would make again though CC said it's too rich to eat too much of and we low key got into an argument over it.

Still, looking forward to Chef John's taco recipe with the leftover birria oil (I saved it!!!)