Tony and Maribel

1. In a large pot bring water to a boil. Add onion, garlic, bay leaves, chuck roast, beef shank, and season with salt. Simmer.

2. Boil chiles and tomatoes until soft. Let cool slightly.

3. Blend chiles, tomatoes, ¼ onion, oregano, cumin, beef bouillon, and water. Strain into pot, adjust salt, and simmer.

4. Boil pasta, let cool. Mix with ham, bell peppers, celery, corn, cheese, mayo, sour cream, salt & pepper. Chill until ready.

5. Cook birria 3–4 hours until meat is fall-apart tender.

6. Serve with ensalada fresca, beans, rice, and garnish with onion, cilantro, lime juice, and your favorite birria salsa.