Layer consommé lightly to avoid excess moisture. Let lasagna rest before slicing. Birria can be prepared ahead for deeper flavor.
Tender birria beef layered with pasta sheets, creamy ricotta, and melted cheeses for the ultimate fusion comfort dish.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) dried oregano
1 teaspoon (5 g) smoked paprika
3 dried guajillo chilies
2 dried ancho chilies
3 cloves garlic
1 cup (150 g) chopped onion
1 cup (240 ml) crushed tomatoes
2 cups (480 ml) beef broth
1 tablespoon (15 ml) apple cider vinegar
12 lasagna noodles
2 ½ cups (250 g) shredded mozzarella
1 ½ cups (150 g) shredded Monterey Jack
1 cup (100 g) shredded cheddar
1 cup (240 g) ricotta cheese
1 large egg
¼ cup (15 g) chopped cilantro
Instructions
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Sear seasoned beef.
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Blend chilies with spices and broth.
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Simmer beef until tender and shred.
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Cook noodles until al dente.
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Layer noodles, beef, ricotta mixture, cheese, and consommé.
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Bake at 375°F (190°C) for 40 minutes total.
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Rest before slicing and serving.