Birria Mac!!

First, prepare the birria. Remove the stems and seeds from the ancho and guajillo chilies. Generously season the beef chuck with salt and pepper on both sides. In a large pot over medium heat, sear the meat in batches for 2-3 minutes per side. Once seared, remove the meat and set aside. Add a bit more oil to the pot and add the chopped onions, sautéing until just softened. Once softened, add the tomato paste and cook until it starts to darken. Next, add the garlic and sauté until fragrant. Then, add the beef stock and the prepared chilies. Return the seared meat to the pot.

In a cheesecloth, add the black peppercorns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly to form a spice bag. Add the spice bag mixture to the stock, bring to a light simmer, cover, and braise for 1 hour. After 1 hour, remove the chilies and place them into a blender with a little of the cooking liquid, blending until smooth. Pour the blended chili mixture back into the pot, bring back to a simmer, cover, and braise for another 90 minutes.

Remove the meat to a bowl and shred until very fine, then add it back to the pot with the sauce. Keep warm.

Now, prepare the mac & cheese. Boil your pasta according to package directions in salted water until al dente.

In a separate pot over medium heat, melt the butter, then add the flour and cook for 1-2 minutes to form a roux. Slowly add the milk while whisking constantly to prevent lumps. Once your sauce has thickened, add the nutmeg, salt, and pepper. Then, add the cheese in batches, whisking until smooth and melted. Season to taste with additional salt and pepper. Finally, add your cooked pasta to the cheese sauce and mix well.

To serve, place a portion of mac & cheese in a bowl, then top with the warm birria and garnish with fresh chives. Enjoy!