Instrucciones
1. Coloca la carne para guisar en bandejas para horno o bandejas tipo hotel previamente rociadas con aceite en aerosol.
2. Retira los tallos y las semillas de los chiles. Tuéstalos ligeramente a fuego medio, asegurándote de no quemarlos (los chiles quemados harán que el platillo tenga un sabor amargo). Remoja los chiles en una taza de agua caliente durante 20 minutos.
3. Precalienta el horno a 400 °F. Asa las cebollas hasta que estén bien doradas o ligeramente quemadas, aproximadamente de 6 a 10 minutos, y luego colócalas en un recipiente alto y delgado, como un recipiente para baño María.
4. Tuesta los clavos de olor enteros, las semillas de comino y los granos de pimienta negra en una sartén a fuego medio (este paso es rápido y solo toma unos segundos). Colócalos en el recipiente con las cebollas asadas, junto con los tomates asados, la mejorana, el ajo, la canela y el vinagre.
5. Una vez que los chiles estén suaves, escúrrelos y agrégalos al recipiente con la cebolla asada. Haz un puré con una licuadora de inmersión hasta obtener una salsa suave. Agrega unas cucharadas del agua utilizada para remojar los chiles solo si la licuadora tiene dificultad para procesarlos. Sazona la salsa con sal, si es necesario.
6. Coloca la carne de res en bandejas para horno o bandejas tipo hotel previamente rociadas con aceite en aerosol. Vierte la salsa sobre la carne, asegurándote de que quede bien cubierta. Cubre las bandejas con papel para hornear y luego con papel de aluminio. Refrigera durante toda la noche o al menos 4 horas para marinar.
7. Precalienta el horno a 350 °F. Hornea la carne en las bandejas cubiertas durante aproximadamente 4 horas o hasta que esté tan tierna que se pueda desmenuzar fácilmente con un tenedor. Cuela y GUARDA el jugo (si vas a usar la carne para preparar tacos, calienta las tortillas en el jugo y sirve un poco a un lado de los tacos). Desmenuza la carne a mano o usando una batidora.
8. Usa el líquido de cocción de la carne para calentar las tortillas de maíz en una plancha o sartén y cúbrelas con birria.
9. Combina la cebolla y el cilantro para usar como topping y sirve.

Rinde: 6 porciones

Ingredients
3 ⅓ lb beef stew meat
2 dried ancho peppers
4 dried guajillo peppers
11 tsp yellow onion
⅔ whole cloves
⅓ tsp cumin seed, whole
⅓ tsp pepper, black, whole
2 ⅔ cup fire-roasted tomato
1 tsp marjoram, dried
2 ⅝ tsp chopped garlic
¼ cinnamon stick
⅓ cup white distilled vinegar
⅔ tsp kosher salt
8, 6-inch corn tortillas
¼ cup yellow onion
¼ cup fresh cilantro
Fresh lime juice to taste

Instructions
1. Place stew meat in sprayed hotel or roasting pans.
2. Clean stems & seeds from peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes.
3. Preheat oven to 400F. Roast the onions until charred, about 6-10 minutes, then put in a tall thin container like a bain marie.
4. Toast the whole cloves, cumin seeds, and black peppercorns in a saute pan over medium heat (this is a quick step that only takes a few seconds). Place them in the container with the charred onions, along with the roasted tomatoes, marjoram, garlic, cinnamon & vinegar.
5. Once peppers are soft, drain, add to the container with the charred onion; puree using an immersion blender until you have a smooth sauce. Add a few tablespoons of water used to soak peppers, only if your blender is having a hard time processing it. Season the sauce with salt, if needed.
6. Add beef to sprayed roasting pans or hotel pans. Pour the sauce over the meat, making sure meat is well coated. Cover the pans with parchment paper then aluminum foil and refrigerate overnight or for at least 4 hours to marinate.
7. Preheat the oven to 350º F. Bake the meat in the covered pans for about 4 hours or until it is fork-tender. Strain & SAVE the juice (if you’re using the beef to make tacos, you want to heat the tortillas in the juice, and serve a little on the side of the tacos). Shred by hand or using a mixer.
8. Use the cooking liquid from braising the beef to heat corn tortillas on the flat top grill or in a skillet and top with birria.
9. Combine the onion & cilantro as a topping and serve.

Serves 6

A James Beard Award–winning chef, restaurateur, and longtime judge on Chopped, she continues to bring global influence and creativity to everything she does. She’s also made history as the only Indian woman chef to compete on Iron Chef America and The Next Iron Chef.

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“Indian cuisine cannot be put under one blanket statement because each and every state in India has a very distinct cuisine of its own; what you get in northern India is completely different from what you get in southern India. What I tell people is that what it boils down to is spices. I think that’s what makes Indian cuisine so distinct.”

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Her story shows how far the industry has come and how much stronger it becomes when more voices and experiences are welcomed at the table.

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Ria Paz Montes was born in the Philippines and moved to the United States at just six years old, bringing her heritage and passion for food to everything she creates.

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“Because we were immigrants, our family meals were moments for us to hold onto our culture. It is a way to stay connected to not only my culture but also my parents and grandparents, it is ingrained in everything I do, but especially in my food.”

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