Mexican Birria-Style Spaghetti Squash

Ingredients

• 3 lbs Beef short ribs, bone-in
• 2 units Spaghetti squash, large
• 5 units Dried Guajillo chiles, stemmed and seeded
• 3 units Dried Ancho chiles, stemmed and seeded
• 4 cups Beef bone broth
• 1 medium White onion, chopped
• 6 units Garlic cloves, peeled
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 unit Cinnamon stick
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, remove seeds, brush with oil, and roast face down for 45-50 minutes until tender. Set aside to cool slightly.

2. 2

   While squash roasts, toast the dried chiles in a dry skillet over medium heat for 2 minutes until fragrant. Submerge them in hot water for 15 minutes to soften.

3. 3

   In a blender, combine the softened chiles, 1 cup of soaking liquid, onion, garlic, vinegar, cumin, and oregano. Blend until a smooth paste forms.

4. 4

   Season short ribs generously with salt and pepper. In a large Dutch oven, sear the ribs on all sides until browned. Remove ribs and discard excess fat.

5. 5

   Pour the chile paste into the Dutch oven and cook for 3 minutes. Return the ribs to the pot, add the beef broth and cinnamon stick. Bring to a boil, then cover and reduce heat to low.

6. 6

   Simmer the beef for 2.5 to 3 hours until the meat is falling off the bone. Remove the meat, shred it with two forks, and discard bones and the cinnamon stick.

7. 7

   Use a fork to scrape the spaghetti squash into long strands. Place the squash in bowls.

8. 8

   Top the squash with the shredded beef and a generous ladle of the hot birria consommé. Garnish with fresh cilantro and serve immediately.