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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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.


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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.
