Tony and Maribel

1. In a large pot, bring water to a boil. Add 1 onion, 1 garlic head, bay leaves, chuck roast, beef shank, and season with salt. Simmer.
2. In a separate pot, boil chiles and 4 tomatoes until soft. Let cool slightly.
3. Blend the boiled chiles and tomatoes with ¼ onion, oregano, cumin, beef bouillon, and 1 cup water. Strain this mixture into the pot with the simmering meat, adjust salt to taste, and continue to simmer.
4. Boil elbow pasta according to package directions, then let cool. In a large bowl, mix the cooled pasta with cubed ham, red bell peppers, celery, corn, pepper jack cheese, mayonnaise, sour cream, and season with salt and pepper. Chill until ready to serve.
5. Cook the birria for 3–4 hours until the meat is fall-apart tender.
6. Serve the birria with the ensalada fresca, beans, rice, and garnish with diced onion, cilantro, lime juice, and your favorite birria salsa.