Used the Serious Eats recipe (upped recipe by 50 percent since I had 6 pounds of nicely marbled chuck roast). Will finish cook and shred tomorrow evening and serve with homemade pinto beans, rice, Oaxaca cheese and a Mexican blend, corn tortillas, mashed avocado, radishes, and lime.
Part of a 4-course meal of no-theme dishes—beyond that they’re all something I’ve been wanting to eat to pair with wines I’ve been wanting to drink.
The birria will go with a 2009 Vieux-Télégraphe La Crau Châteauneuf-du-Päpe and another red TBD.
Other courses include a chilled corn soup with crispy pancetta and basil oil (Bollinger Champagne); roasted portobellos with a sausage and mushroom stuffing (2 Pinot Noirs); and chili crisp-honey glazed boneless chicken thighs (off-dry Chenin Blanc and another TBD).
https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004
by Steven1789