The Fat Pastor’s Birria Benedict

INGREDIENTS

Garnish & Assembly

• 8-10 English Muffins
• Toasted Poached Eggs
• Pickled Red Onions
• Crumbled Cotija Cheese
• Avocado Hollandaise (see recipe)

Birria

• 1 Large White Onion, Rough Chopped
• 12 Cloves Garlic
• 1 Large Carrot, Peeled & Rough Chopped
• 1 Dried Morita or Chipotle Chili Pepper
• 6 Dried Guajillo Chilis, Stemmed & Seeded
• 3 Dried Bay Leaves
• 2 Lbs. Bone-In Short Ribs
• 1 1/2 Lbs. Bone-in Chuck
• 5 Cups Hot Water
• 2 1/2 Cups Mexican Cerveza (like Corona)
• 1/4 Cup Better Than Bouillon Roasted Chicken Base
• 1 Tbl. Chili Powder
• 1 Tbl. Dried Oregano
• 1 Tbl. Ground Cumin
• Salt To Taste

DIRECTIONS
Heat a cast iron skillet over medium heat. When very hot, add the onion, garlic, carrots and dried peppers. Allow to char but not until completely black. But lots of dark spots are perfect! In a large dutch oven, add the water and the beer. Add in the charred vegetables, peppers and the bay leaves. Add the short ribs and chuck. Add remaining ingredients, stir well and bring to a boil. Reduce heat to a strong simmer, and allow to cook for 30 minutes. After 30 minutes, remove the vegetables, dried peppers and add to a blender or food processor. Blend until smooth, adding broth if necessary. Add the blended ingredients back into the pot, and stir well. Bring back to boil, and then reduce to simmer. Simmer for 3 hours until the bones from the short ribs are easily removed and the meat can be shredded. Stir occasionally. Taste and adjust seasonings as needed. 

Avocado Hollandaise

• 1 Ripe Avocado
• 3 Tbl. Lemon Juice
• 1 Tbl. olive oil
• 3 Tbl. Water
• 1 Tsp. Ground Cumin
• Salt To Taste

Add all ingredients to a blender and process until smooth.

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