Name: Birria with Esquites
Prep time: 170 min
Cook time: 100 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 guajillo chiles, rehydrated, seedless and veinless; 1 ancho chile, rehydrated, seedless and veinless; 4 árbol chiles, rehydrated, seedless and veinless; 2 cascabel chiles, rehydrated, seedless and veinless; 1/4 cups Salsa Huichol® hot sauce; 4 tomatoes, roasted; 1/2 onions, roasted; 2 cloves garlic, roasted; 1/2 cups water; 1/2 teaspoons ground cumin; 2 cloves; 1 teaspoon oregano; 1 kilo beef shank; 1 kilo beef chump, In medium pieces; salt; water; 2 tablespoons butter; 1/2 cups onion, finely chopped; 1 clove garlic, finely chopped; 4 cups corn kernel; 4 cups water, to cook the corn; 1 sprig epazote; salt; Salsa Huichol® hot sauce, for accompanying; onion, finely chopped, for garnish; cilantro, finely chopped, for garnish; lime, for accompanying

Preparation

1h 10 mins

1h 40 mins

Low

Blend the guajillo pepper, ancho pepper, árbol pepper, cascabel pepper, Salsa Huichol® Picante, roasted tomato, roasted onion, garlic, water, cumin, clove, and oregano for 5 minutes or until a smooth sauce is obtained. Place the spine in a bowl and cover with the previously blended sauce and salt. Let marinate for 1 hour.