Add birria Recipe

recipes/docs/meat/birria.mdx

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+---
+sidebar_position: 4
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Birria
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A rich and flavorful Mexican stew that can be enjoyed as a comforting dish or in delicious tacos.
+    
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Birria"
+    4 to 5 pounds chuck roast, cut into large chunks
+    ½ tablespoon kosher salt
+    ½ tablespoon black pepper
+    1 ½ tablespoon olive oil
+    12 guajillo chiles, rinsed, stemmed, and seeded
+    5 ancho chiles, rinsed, stemmed, and seeded
+    5 árbol chiles, rinsed and stemmed
+    2 large Roma tomatoes
+    ½ medium yellow onion
+    1 4-inch Mexican cinnamon stick
+    3 bay leaves
+    ½ teaspoon whole black peppercorns
+    2 cups beef broth
+    ¼ cup distilled white vinegar
+    5 cloves garlic
+    1 teaspoon ground cumin
+    1 teaspoon dried Mexican oregano
+    ½ teaspoon ground cloves
+    ```
+
+    <Admonition type="info" title="Ingredient Sourcing">
+      <p>
+        My local produce store carries bags of dried chilies - whole dried are the best. 
+        Purchasing online is a decent alternative for high quality chilies.
+      </p>
+      <p>
+        Also, finding a decently fatty chuck roast is key for a quality consumé. 
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    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.
+    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.
+    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.
+    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.
+    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.
+
+    <Admonition type="info" title="For the best Consumé">
+      <p>
+        Straining after blending is important for a smooth texture in the consumé. However, leaving it lightly chunky is not a bad thing.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="uses" label="Birria Uses">
+    <p>Tips for Quesabirra Tacos</p>
+    <ul>
+      <li>Use corn tortillas for a traditional flavor. Dip both sides in the consomé before hitting the stove.</li>
+      <li>Right after the tortilla is placed on the stove, immediately add birria and toppings (cheese, onions, cilantro, etc.)</li>
+      <li>Don't fold the tortilla until it naturally releases from the stove - this yields the best crunch.</li>
+    </ul>
+    <p>Tips for Birria Ramen</p>
+    <ul>
+      <li>It's crazy how much a little bit of birria can elevate a bowl of ramen.</li>
+    </ul>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Authentic Birria Recipe](https://www.isabeleats.com/authentic-birria/)
+  </TabItem>
+</Tabs>