Spicy Birria-Style Spaghetti Squash Consommé

Ingredients

• 3 lbs Beef Chuck Roast
• 1 large Spaghetti Squash
• 5 pieces Dried Guajillo Chiles
• 3 pieces Dried Ancho Chiles
• 4 pieces Dried Chiles de Arbol
• 4 cups Beef Bone Broth
• 2 tablespoons Apple Cider Vinegar
• 6 cloves Garlic Cloves
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1 piece Cinnamon Stick
• 0.25 cup Fresh Cilantro
• 0.5 cup White Onion

Instructions

1. 1

   Remove seeds and stems from all dried chiles. Toast them in a dry pan for 2 minutes until fragrant, then soak in hot water for 20 minutes.

2. 2

   Blend the soaked chiles with garlic, vinegar, cumin, oregano, and 1 cup of beef broth until a smooth paste forms.

3. 3

   Season the beef chuck roast generously with salt. In a large heavy-bottomed pot, sear the beef on all sides until browned.

4. 4

   Pour the chili paste and remaining beef broth over the meat. Add the cinnamon stick. Cover and simmer on very low heat for 5.5 hours until the beef is falling apart.

5. 5

   While the beef finishes, cut the spaghetti squash in half and remove seeds. Place in a pressure cooker with 1 cup of water and cook on high pressure for 7 minutes. Quick release and shred into strands.

6. 6

   Remove the beef from the pot and shred with two forks. Skim the excess fat from the top of the consommé broth.

7. 7

   Divide the spaghetti squash strands into four bowls. Top with shredded beef and ladle the rich consommé over the top.

8. 8

   Garnish with diced onions and fresh cilantro. Serve hot with a side bowl of extra consommé for dipping.