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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
72 lines
2.6 KiB
Markdown
72 lines
2.6 KiB
Markdown
---
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title: "Birria"
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slug: "birria"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "meat"
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tags: ["meat"]
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cookTime: 210
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prepTime: 20
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servings: 10
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author: "jake"
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description: "A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos."
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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### Meat Prep
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- 4 to 5 pounds pork, cut into large chunks (Can substitute beef or lamb)
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- ½ tablespoon kosher salt
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- ½ tablespoon black pepper
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- 1 ½ tablespoon olive oil
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### Boiled Ingredients
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- 12 guajillo chiles, rinsed, stemmed, and seeded
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- 5 ancho chiles, rinsed, stemmed, and seeded
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- 5 árbol chiles, rinsed and stemmed
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- 2 large Roma tomatoes
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- ½ medium yellow onion
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- 1 4-inch Mexican cinnamon stick
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- 3 bay leaves
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- ½ teaspoon whole black peppercorns
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### Sauce Ingredients
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- 2 cups beef broth
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- ¼ cup distilled white vinegar
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- 5 cloves garlic
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- 1 teaspoon ground cumin
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- 1 teaspoon dried Mexican oregano
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- ½ teaspoon ground cloves
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:::
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:::instructions
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1. Season the meat with **salt** and **pepper**. Heat **olive oil** in a large pot over medium-high heat and sear the meat on all sides until browned.
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2. In a separate pot, combine **guajillo**, **ancho**, and **árbol chiles**, **tomatoes**, **onion**, **cinnamon stick**, **bay leaves**, and **peppercorns**. Cover with water and boil for 10 minutes.
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3. Transfer the softened ingredients to a blender, add 1 cup of the cooking water, **beef broth**, **vinegar**, **garlic**, **cumin**, **oregano**, and **cloves**. Blend until smooth.
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4. Strain the blended sauce into the pot with the seared meat. Stir to combine and bring to a boil. Reduce heat, cover, and simmer for 3-3.5 hours until the meat is tender.
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5. Shred the meat and store in a new container. Add consumé to the meat as needed to keep moist. Save the remaining consumé for another batch or for making tacos.
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Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
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:::
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:::notes
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### Ingredient Sourcing
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- My local produce store carries bags of dried chilies - whole dried are the best. Purchasing online is a decent alternative for high quality chilies.
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- Also, finding a decently fatty chuck roast is key for a quality consumé.
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### For the best Consumé
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- Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.isabeleats.com/authentic-birria/)**
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:::
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