Claudette Zepeda: Birria! Birria! Birria!

两种肉类的结合可以使柔软的质地（来自Chuck Roast）和多肉（来自短肋骨）的最佳平衡。这个Birria从Adobo酱中获得了深慢的味道，由干辣椒，洋葱，大蒜和香料制成。

供应：10
活跃时间：40 mins
总时间：10hrs

Adobo:

• 6条干瓜吉洛智利，茎和播种
• 4 dried ancho chiles, stemmed and seeded
• 4个干cascabel辣椒，茎和播种
• 1 large white onion, cut into 1-inch wedges
• 10garlic cloves
• 2tablespoons roughly chopped, peeled fresh ginger
• 8杯水, divided
• 2tablespoons white vinegar
• 1汤匙犹太盐
• 1½茶匙黑胡椒粉
• 1½茶匙干牛至
• ½ teaspoon ground cumin
• ½茶匙地面肉桂
• ¼ teaspoon ground cloves
• 6个百里香小树枝
• 3 dried bay leaves

birria:

• 1（2磅）无骨Chuck烤，大约2¼英寸厚
• 2pounds English-cut-bone-in beef short ribs (about 3 ribs)
• 2tablespoons plus ¼ teaspoon kosher salt, divided, plus more to taste
• 8杯水

1. Make the adobo: Heat a large cast-iron skillet over medium heat. Add the chiles to the skillet and cook, stirring occasionally, until fragrant, 4 to 5 minutes. Transfer the chiles to a large saucepan; add the onion, garlic, ginger, and 6 cups of water. Bring to a boil over medium-high. Cook uncovered, stirring occasionally, until the chiles are softened, about 8 minutes. Drain the chile mixture; discard cooking liquid.
   
2. 将辣椒混合物转移到搅拌机中，并加入醋，盐，黑胡椒，牛至，小茴香，肉桂，丁香，百里香，贝叶，叶子和剩余的2杯水。将盖子固定在搅拌机上，然后从盖子上取出中心片，以使蒸汽逸出。在开口上放一条干净的毛巾。处理智利混合物直至光滑，约45秒。转移到一个大型非反应性碗中，使其冷却至室温，约1小时。如果不立即使用，请盖上并冷藏，直到准备使用，最多2天。
   
3. 制作birria：撒上卡盘烤肉，并用2汤匙盐撒上短肋骨。将烤肉和肋骨加入Adobo；折腾。盖上至少4小时或最多24小时。
   
4. 将烤箱预热至300°F。将Adobo混合物转移到大的（9½夸脱）的荷兰烤箱中；加8杯水。逐渐磨损，偶尔搅拌。盖上并烘烤，直到肉是叉子，大约4个小时。
   
5. 从烤肉汤中取出烤烤肉和短肋骨，然后转移到一个大碗中；用铝箔覆盖以保持温暖。用中火在荷兰烤箱中加热肉汤，并根据需要煮熟，掠过脂肪，直到减少到约8杯，15至20分钟。用盐调味汤调味。切碎肉；丢弃骨头。用1½杯肉汤扔肉。

The filling for these baos may be unexpected, but Birria, a chile-rich savory shredded beef, is a delicious match for the chewy and slightly sweet dough. If you are lucky enough to come across some cilantro blossoms at the farmers market, pick some up. They add a serious garnish upgrade to the baos. Be sure to line the bottom of your steamer with parchment paper so the bao dough sticks to the paper and not the steamer.

供应：8
活跃时间：1 hr
总时间：2hrs

***
原料:

• 2½ cups (340 grams) pastry flour or all-purpose flour
• 1汤匙干酵母
• ¼ cup sugar
• ½ teaspoon baking powder
• 2tablespoons canola oil
• ½杯温暖的牛奶（110°F至115°F）
• ⅓ cup warm water (110°F to 115°F)
• ¼茶匙犹太盐
• 2cups drained Birria, warmed
• Thinly sliced red onion, thinly sliced chiles, thinly sliced avocado, cilantro sprigs, and lime wedges, for garnish

1. 在带有面团钩的立式搅拌机中，加入面粉，酵母，糖，发酵粉，然后再加油。将搅拌机保持在低速时，将牛奶逐渐混合，然后将水和盐混合，直至合并。将速度提高到中等，直到面团非常柔软和弹性，但不粘在手指或4至5分钟的搅拌碗上。
   
2. Lightly grease a medium bowl. On a work surface, form the dough into a smooth round ball. Transfer the dough to the bowl. Cover with a damp cloth or plastic wrap and let rest in a warm, draft-free place for 30 minutes.
   
3. Line a bamboo steamer with a parchment paper round. Set another parchment paper round nearby. On a lightly floured surface, roll out the dough to about ¼ inch thick. Using a 3 ½ inch round biscuit cutter, cut out 10 rounds. Fold the rounds over, forming half moons (do not press together). Place 5 bao buns in the steamer, spacing apart, and cover with the lid. Place the remaining 5 baos on the other parchment paper round and cover with an inverted bowl. Let the bao buns rest for 30 minutes.
   
4. 将2英寸的水带到炒锅或大煎锅中。将竹蒸锅放在顶部，然后将鲍面包蒸至面包，直到面包煮熟，大约12分钟。重复剩余的鲍面包，在需要时向炒锅加更多水。当鲍面包凉爽到足以处理时，用洋葱，辣椒，鳄梨和香菜装饰温暖的birria和装饰。与石灰楔子一起食用。

这也许听起来疯狂添加辣牛肉汤有限公司cktail, but trust us— this drink is fantastic. Think of it as a new version of a Michelada. Be sure to remove all of the fat from the top of the birria broth before adding it to the cocktail shaker to prevent it from forming a layer on the top of the cocktail.

供应：2
活跃时间：10分钟
总时间：10分钟

• 1 orange wedge
• Chili limon (such as Tajin)
• 1杯Birria肉汤，脱脂，紧张
• 2ounces fresh lime juice
• 1盎司新鲜的橙汁
• 1 ounce tequila blanco (such as Fortaleza)
• Hot sauch (such as Valentina or Tapatio), to taste
• Salsa Maggi (or Worcestershire sauce), to taste
• 红酒醋或vwin德赢ac米兰其他水果醋，品尝
• Cold beer (such as Pacifico, or a saison or sour), for topping off
• 2个石灰楔子，用于装饰

1. 将辣椒柠檬的薄层放在小板上。将橙色楔子围绕2品脱玻璃杯的边缘，然后浸入辣椒石灰中的玻璃杯上涂上涂层。在鸡尾酒摇床中，加入birria汤，柠檬汁，橙汁和龙舌兰酒。加入辣酱，莎莎mag和醋调味。用冰填充鸡尾酒振动器，并仔细固定盖子。
   
2. Shake the contents vigorously for at least 30 seconds. Strain the contents of the shaker into the glasses, dividing equally between them. Top off with the beer and stir to blend with a cocktail spoon. Garnish with the lime wedges.