The Birria Panini, the Birria taco but as a sandwich

The Birria Panini, the Birria taco but as a sandwich

Turning the birria taco into a panini – instead of using a tortilla, use two slices of white bread, replace Oaxaca cheese with mozzarella, and use parsley.

Note: Yes, I slightly burnt the bread. Completely worth it since I dipped the bread in the consommé.

Ingredients:
– 1 pound of beef chuck
– 0.5 pounds of short ribs
– 2 dried guajillo peppers
– 2 bay leaves
– 2 tbsp of peppercorns
– Half a can of chipotle peppers in adobo sauce
– 1 tbsp of oregano
– 1 tbsp of chili powder
– 1 tbsp of ground cumin
– 2 cinnamon sticks
– 2 slices of white bread
– Mozzarella
– Parsley
– 1 white onion
– 3 cloves of garlic

Recipe:
1. Hydrate the guajillo peppers in boiling water for 20 minutes
2. Add the peppers, spices (except peppercorns, bay leaves, and cinnamon sticks) to a blender with half a white onion and 3 cloves of garlic.
3. Marinade the beef chuck and short ribs in the blended mixture.
4. In a pot, toast the spices, then sear the marinated beef chuck and short ribs. Add water to cover then cook for an hour.
5. Dip the bread in the consommé and fry in a pan. Add mozzarella, the shredded beef, parsley, and white onion.
6. Serve.