Birria Tortizza Recipe (with Video)

Making the Birria
1. In a medium size pot, combine, water, beef stock, 2 tomatoes, and the dried chilies and bring to a simmer for 15 minutes
2. Remove and put in a blender with vinegar and half a cup of the cooking liquid and blend until smooth
3. Sear off the lamb shanks in a dutch oven, remove and add the onions and garlic.
4. Deglaze with beer and then add in the cloves, coriander seeds, tomatoes, and bay leaves with the juice and zest of a lime. Let simmer for 30 minutes
5. Blend the entire contents of the pot until smooth.
6. In the dutch oven, add in 3 tbsp of lard and melt.
7. Once melted, add in the adobo you made with the chilies and fry for a minute. Add the other mixture we made, the lamb shanks, and a couple cinnamon sticks. Braise on the stovetop of in the even at 270F for 3-4 hours or until the meat falls off the bone
Making the Tortilla
1. Combine, flour, salt, lard, and warm water in a mixing bowl and combine then knead for about 5 minutes until smooth.
2. Divide the dough into 4 equal balls, cover and let rest for 10-15 minutes.
3. Roll out the dough into a large burrito sized circle. You want it to be a little thicker than a normal tortilla so maintain the pizzas structure
4. In a skillet on medium heat cook the tortilla until you get some brown spots. Flipping every 30-45 seconds or so
Assembly
1. Dip the tortilla in the fat at the top of your braising liquid. Then add a tablespoon of the fat to a large skillet and fry for about 2 minutes per side until a little char develops.
2. Remove from the heat and add the braising liquid to the tortilla as you would pizza sauce then top with meat, oaxaca cheese, and finely diced white onion and bake at 500 for 4-5 minutes or broil for about 3 minutes. Until the cheese is a little browned and melted
3. Garnish with cilantro and a little more braising liquid and ENJOY!!