CREAMY BIRRIA SHORTRIB PENNE

INGREDIENTS

• 16 oz Barilla Penne Rigate
• 4 lb short rib
• 4 each ancho chillies
• 6 each guajillo chillies
• 2 each arbol chilies
• 4 each bay leaves
• 4 each cloves
• 6 each medium tomatoes, quartered
• 2 each medium yellow onions
• 8 cups water
• 2 tbsp beef base
• 4 each garlic cloves
• 4 cups heavy cream
• 2 cups grated parmesan cheese

PREPARATION

1. 1.Cook pasta according to recommendation and set aside.
2. 2.Sear short ribs on a sautéed pan with salt and pepper.
3. 3.Remove seeds from all chillies and place in the sauté pan from short rib and sauté for 2 minutes.
4. 4.Cut onions and tomatoes and place in a dutch oven pan. Add seared meat, chillies, beef base and water.
5. 5.Cover pan and cook in an oven for 3 1/2 to 4 hours until meat is tender and easy pull apart. Remove meat from liquid and set aside.
6. 6.Place liquid and everything from pan in a blender and blend until smooth, reserve some liquid for later. Strain mixture and place 4 cups of strained liquid into another small pot.
7. 7.Bring mixture to a boil, add heavy cream and grated parmesan cheese and mix until it thickens. Once creamy Birria mixture has thickened, remove from heat.
8. 8.Mix and tossed 1 cup of creamy birria and 6 oz of pasta until evenly covered.
9. 9.Place penne pasta mixed with creamy birria in a bowl, add 4 - 6 oz. of short rib on top of mixture. Add 2 oz. of birria mixture around the bowl.
10. 10.Garnish with chopped onions and chopped cilantro all over bowl. Squeeze lime juice all over the dish.