Birria Tortellini En Brodo

Mexican Birria is a unique and amazing dish. Not just because of its delicious flavor but also for its versatility. It can be used in a variety of different forms, including tacos, stews, soups, or even filling for quesadillas. Marination and long stewing times turn rather tough pieces of meat into extremely flavorful and tender bites of gold.

So today we are experimenting with a new form (at least so we think), and what better format to try than the mighty tortellini. Mark grew up with a strong connection to his Italian roots and thinks that Birria may be a perfect pairing for Tortellini en Brodo.

The pasta itself will also be composed of some Mexican elements. Instead of a traditional dough, we’ll be adjusting the recipe to include masa harina, which is a dry corn flour. Any taco aficionado will already know that this is the nixtamalized goodness that’ll let you create amazing corn tortillas at home.

To conclude the dish, our brodo (broth)! We’ll be using the Birria consummé to both cook the tortellini and to serve with them as well. Hopefully, providing that full Birria and brodo experience.

FOLLOW THE DADS:
Instagram: https://www.instagram.com/thegrilldads/?hl=en
Tik Tok: https://www.tiktok.com/@thegrilldads?lang=en
Facebook: https://www.facebook.com/thegrilldads/
—————————————————————

Torellini and broto is the perfect delivery system for tender beef, pasta, and heartwarming broth. And we’re going to infuse it with our favorite flavors from Mexico, birya. A proper birya starts with dried ancho, guajillo chilis, and chili dear arball. Trim the stems and deseed each chili. Next, we’re going to make a spice sache with a coffee filter. In goes coriander, oregano, cumin, cinnamon, peppercorns, and bay leaf. Onto the pot, in goes half a diced onion with some oil and salt. Let that sauté and then add tomato paste and beef bullion. Stir to combine and then add homemade beefto. Add a bit of chicken stock for balance and more liquid. Add your sache, the dried chilies, and simmer it down. While that’s simmering, salt and pepper your beef. We have short rib chuck roast and oxtail. Get those searing on the grill for a little additional mayard and smoky flavor. Now, we’re going to remove the consmé from the grill and blend up all of the solids with a little bit of the liquid. Then add your puree back to the pot with the meat. Put back on the heat until the meat is fork tender. Remove the meat from the consmé, debone, and mash. Strain your consmé for later. Take a bit of the finished beef, fat, consame, and kotilla. And that’s your filling. Time for the pasta sheets. We’re going to be combining AP flour with masa harina. Add the flour into the eggs slowly. Knead and let rest. Roll out with a pin and then into sheets with a sheet. Slice your sheets with a fancy roller and dollop your filling. Begin your fold. Be patient. You’ve come a long way. Heat up the consmate to a boil and cook off those pockets of love like they’re your most prized belongings. Serve them with the center of diced onions, cilantro, and lime. thoroughly enjoyed respectfully.