Birria Wings with Consome

★Ingredients

For the Birria Marinade:

3 dried guajillo chilies

2 dried ancho chilies

1 cup hot water

1 small onion, chopped

2 dried pasilla chilies

4 garlic cloves, chopped

1 tablespoon vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 cup orange juice

Salt to taste

For the Wings:

2 pounds chicken wings

Olive oil for brushing

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Consomé:

2 tablespoons olive oil

3 garlic cloves, minced

1 small onion, finely chopped

2 tomatoes, chopped

4 cups beef broth

2 bay leaves

Salt and pepper to taste

Borek recipes

Banana pudding recipe ever

★Instructions

Preparing the Birria Marinade:

1. Toast the Chilies: In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes until they become fragrant. Be careful not to burn them.
2. Soak the Chilies: Remove the chilies from the skillet and place them in a bowl with hot water. Let them soak for about 15 minutes until they soften.
3. Blend the Marinade: Remove the chilies from the water (reserve the soaking water). Remove stems and seeds from the chilies. In a blender, add the softened chilies, chopped onion, garlic, vinegar, oregano, cumin, smoked paprika, black pepper, cinnamon, cloves, orange juice, and salt. Add a little of the reserved soaking water if needed to blend smoothly. Blend until you get a smooth paste.

Marinating the Wings:

4. Marinate: Place the chicken wings in a large bowl or a ziplock bag. Pour the birria marinade over the wings, making sure they are well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.

Cooking the Wings:

5. Preheat the Oven: Preheat your oven to 400°F (200°C).
6. Bake the Wings: Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated wings on the rack and brush them lightly with olive oil. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

Preparing the Consomé:

7. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and chopped tomatoes, and cook for a few minutes until the tomatoes soften.
8. Simmer the Consomé: Add the beef broth, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-30 minutes. Remove the bay leaves before serving.

Serving:

9. Garnish and Serve: Serve the birria wings hot, garnished with fresh cilantro and lime wedges on the side. Pour the consomé into bowls for dipping the wings.

Enjoy!