recipes-to-try

Birria Pasta

Birria Pasta is a bold but balanced fusion dish that combines slow-simmered birria-style beef with classic pasta technique. Beef chuck is deeply seared, then gently braised with toasted dried chiles, warm spices, tomato, and aromatics until fork-tender. The softened chiles and braising liquid are blended into a smooth, brick-red sauce that delivers richness without overpowering heat. Finished with butter, parmesan, and reserved pasta water, the sauce emulsifies into a glossy coating that clings beautifully to the pasta. Fresh onion and cilantro add brightness at the end, making this a comforting yet elevated dish that bridges Mexican and Italian flavors without losing the soul of either.

Servings: Serves 6
Total Time: 115 min

Ingredients

Beef & Base
  • 2.2 lb beef chuck roast, cut into 1–2 inch cubes
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 1–2 large onions, sliced
  • 10–12 garlic cloves, chopped
  • 9 oz cherry tomatoes, sliced (about 1 1/2–2 cups)
  • 2 tbsp tomato paste
  • 5 cups beef stock, plus more as needed
Chiles & Spices
  • 2–3 guajillo chiles, stemmed and deseeded
  • 1–2 ancho chiles, stemmed and deseeded
  • 3–4 bay leaves
  • 2–3 cinnamon sticks
  • 1 tbsp coriander seeds
  • 1 tbsp whole peppercorns
  • 1 tbsp whole cloves
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
Finish & Garnish
  • 1 lb pasta of choice
  • 1–1 1/2 cups finely grated parmesan cheese, plus more to serve
  • 3 tbsp butter
  • 1 1/2 cups reserved pasta water
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
Birria Pasta

Instructions

  1. Season and sear the beef Season 2.2 lb beef chuck roast with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp neutral oil in a Dutch oven over medium-high heat and sear the beef in batches until deeply browned, about 3–4 minutes per side. Transfer browned beef to a plate.
  2. Build the base In the same pot, sauté 1–2 sliced onions until softened, 6–8 minutes. Add 10–12 chopped garlic cloves and cook 1 minute. Add 9 oz cherry tomatoes and cook until broken down, 6–8 minutes. Stir in 2 tbsp tomato paste and cook 3–4 minutes until fragrant.
  3. Toast spices Toast 2–3 guajillo chiles, 1–2 ancho chiles, 1 tbsp coriander seeds, 1 tbsp peppercorns, and 1 tbsp cloves in a dry skillet until fragrant. Add them to the pot with 3–4 bay leaves, 2–3 cinnamon sticks, 1 tbsp paprika, 1 tbsp cumin, and 1 tbsp oregano.
  4. Simmer Return beef to the pot and add 5 cups beef stock, covering most of the meat. Simmer covered for 45–60 minutes until fork-tender.
  5. Blend and shred Remove softened guajillo and ancho chiles with about 2 cups cooking liquid and blend until smooth. Discard bay leaves and cinnamon sticks. Shred the beef with two forks.
  6. Cook pasta Boil 1 lb pasta in salted water until al dente. Reserve 1 1/2 cups pasta water, then drain.
  7. Finish the sauce Return blended sauce and shredded beef to the pot. Add 3 tbsp butter and 1 cup parmesan, stirring until melted. Add pasta and up to 1 1/2 cups pasta water until glossy.
  8. Serve Serve hot, garnished with diced onion, chopped cilantro, and additional parmesan.

Notes

  • Sauce thickens as it rests; loosen with pasta water or beef stock when reheating.
  • Rigatoni and mezzi rigatoni hold the sauce best.
  • Heat level can be adjusted by chile quantity.

Tags

birria pasta fusion beef comfort food