Birria Bucatini with Creamy Consomé Sauce

Ingredients

• 200 g All-purpose flour (Plus extra for dusting)
• Birria consommé (Used as the liquid for the dough; enough to hydrate the flour)
• Semolina flour (For dusting the tray)
• 2 ladle Birria consommé (For the sauce base)
• Heavy cream (To taste for the sauce)
• Oaxaca cheese (Grated into the sauce)
• Pasta water (Reserved from boiling)
• 1 Lime (For finishing)

Steps

1. 1

   Place 200 grams of flour on a clean work surface and form it into a mountain shape with a well in the center.

2. 2

   Pour birria consommé into the well. Using a fork, slowly begin mixing the flour from the inner edges into the liquid, gradually incorporating more flour until a thick, paste-like consistency forms.

3. 3

   Use a bench scraper to fully incorporate the remaining flour until the dough is shaggy and manageable.

4. 4

   Knead the dough by hand on the counter until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.

5. 5

   After resting, cut the dough in half lengthwise and then into small walnut-sized pieces.

6. 6

   Using a pasta extruder or bucatini attachment, process the dough pieces into bucatini shapes. Place the finished pasta on a tray dusted with semolina flour to prevent sticking.

7. 7

   Bring a large pot of salted water to a boil and cook the pasta until al dente.

8. 8

   While the pasta cooks, add two ladles of birria consommé to a hot pan. Bring to a simmer and let it reduce until it begins to thicken.

9. 9

   Lower the heat and stir in a splash of heavy cream and grated Oaxaca cheese until the sauce is creamy and the cheese is melted.

10. 10

    Transfer the cooked bucatini directly from the water into the sauce pan, adding a splash of pasta water to help the sauce coat the noodles.

11. 11

    Toss the pasta until thoroughly coated in the creamy birria sauce. Plate the pasta and finish with a fresh squeeze of lime juice.

Notes

The creator emphasizes that the dough uses birria consommé instead of the traditional eggs or water. Ensure the consommé is well-strained before using it in the dough to maintain a smooth texture.

Nutrition per serving

• fusion
• birria
• pasta
• dinner
• mexican-italian
• handmade pasta
• main course