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Flavorful Birria Taco Pasta Salad Recipe with Easy Red Chile Consomé Vinaigrette

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A bold and comforting pasta salad combining tender birria meat with a spicy, tangy red chile consomé vinaigrette. Perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast (or short ribs, trimmed and cut)
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup strained birria consomé (reserved from cooking meat)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt to taste

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak them in hot water for 15 minutes to soften.
  2. In a blender, combine soaked chiles, garlic, onion, apple cider vinegar, cumin, oregano, and a pinch of salt. Blend until smooth, adding soaking water if needed to reach sauce consistency.
  3. Season beef with salt and pepper. Place in a large pot or Dutch oven, pour the chile sauce over, and add beef broth. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for 2.5 to 3 hours or until meat is fork-tender, flipping once halfway through.
  4. Remove beef from pot and shred with two forks. Strain the cooking liquid through a fine mesh sieve and reserve 1 cup for the vinaigrette.
  5. Cook pasta in salted boiling water according to package instructions (about 9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool pasta for the salad.
  6. Whisk together the reserved consomé, lime juice, olive oil, honey, and salt until combined and slightly thickened.
  7. In a large bowl, combine pasta, shredded birria meat, cherry tomatoes, cucumber, and cilantro. Toss with the red chile consomé vinaigrette until evenly coated.
  8. Sprinkle shredded Oaxaca or mozzarella cheese over the top and gently fold it in.
  9. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.

Notes

If the vinaigrette is too spicy, add more honey or lime juice to balance. Rinsing pasta with cold water stops cooking and prevents mushiness. For vegetarian version, substitute beef with jackfruit or mushrooms and use vegetable broth. Gluten-free pasta can be used to make the dish gluten-free. The salad can be served at room temperature or slightly chilled. Leftovers keep up to 3 days refrigerated.

Nutrition

Keywords: birria, taco pasta salad, red chile consomé, vinaigrette, Mexican pasta salad, spicy pasta salad, birria meat, easy dinner, weeknight meal

Find it online: https://yumbelle.com/flavorful-birria-taco-pasta-salad-recipe-with-easy-red-chile-consom-e-vinaigrette/