Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed those juices with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a super-flavorful, spicy dipping sauce. If you are a purist, you can skip the purée, strain the broth, and serve it on the side instead.
from Latest Recipes https://ift.tt/2OIqoys
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