Instructions

1. 1

   In a large bowl, combine the chuck roast, beef short ribs, and oxtail. Season thoroughly with 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon smoked paprika, and 1 tablespoon chili powder. Mix well to ensure all meat is coated.

   ⏱️ 10 min

   
2. 2

   Heat 2 tablespoons avocado oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned meat in batches until it is nicely browned on all sides. Remove the seared meat from the pot and set it aside.

   ⏱️ 15 min

   
3. 3

   Stem and deseed the 10 Guajillo chiles, 5 Ancho chiles, and 5 Chile de Arbol.

   ⏱️ 5 min

   
4. 4

   In the same pot with the remaining oil and meat drippings, add the quartered yellow onion and halved garlic bulb. Sauté until the onion is softened and lightly browned.

   ⏱️ 8 min

   
5. 5

   Add the prepared chiles to the pot with the sautéed aromatics. Toast them for 1-2 minutes until fragrant, being careful not to burn them.

   ⏱️ 2 min

   
6. 6

   Transfer the sautéed onion, garlic, and toasted chiles to a blender. Add 1/2 cup beef broth, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Blend until a smooth paste is formed. Add more beef broth if necessary to achieve the desired consistency.

   ⏱️ 10 min

   
7. 7

   Pour the blended chile paste back into the pot. Return the seared meat to the pot. Add 3 bay leaves, 1 cinnamon stick, 5 whole cloves, and 1 tablespoon apple cider vinegar. Place the halved orange into the pot. Add enough water to completely cover the meat.

   ⏱️ 5 min

   
8. 8

   Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the meat is extremely tender and easily falls apart with a fork.

   ⏱️ 180 min

   
9. 9

   Carefully remove the cooked meat from the consomé. Shred the meat using two forks, discarding any bones or large pieces of fat. Strain the consomé through a fine-mesh sieve to remove any solids, resulting in a smooth broth. Set aside both the shredded meat and the strained consomé.

   ⏱️ 15 min

   
10. 10

    Preheat your oven to 375°F. In a medium bowl, combine the ricotta cheese, sour cream, grated Parmesan cheese, chopped fresh parsley, 1 teaspoon salt, 1 teaspoon black pepper, and 1 beaten egg. Mix thoroughly until all ingredients are well combined.

    ⏱️ 5 min•🌡️ 375

    
11. 11

    Spread a thin layer of the prepared birria consomé at the bottom of a baking dish. Arrange a layer of oven-ready lasagna noodles over the consomé. Spread half of the ricotta cheese mixture evenly over the noodles. Place a generous layer of the shredded birria meat on top of the ricotta mixture. Sprinkle a substantial amount of the mixed shredded cheeses (Oaxaca, Monterey Jack, and Colby Jack) over the birria.

    ⏱️ 10 min

    
12. 12

    Repeat the layering process: another layer of consomé, followed by noodles, the remaining half of the ricotta mixture, more shredded birria meat, and another layer of mixed cheeses. Finish the lasagna with a top layer of noodles, a final pour of consomé, and a thick layer of the mixed shredded cheeses.

    ⏱️ 10 min

    
13. 13

    Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 375°F for 30 minutes.

    ⏱️ 30 min•🌡️ 375

    
14. 14

    After 30 minutes, remove the foil. Broil the lasagna for an additional 5-10 minutes, or until the cheese on top is melted, bubbly, and golden brown. Monitor closely to prevent burning.

    ⏱️ 10 min

    
15. 15

    Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set.

    ⏱️ 15 min

    
16. 16

    Garnish the finished lasagna with fresh chopped cilantro and diced white onion. Serve with lime wedges and a side of the reserved birria consomé for dipping.

    ⏱️ 5 min

    

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