Birria Lasagna

Destem and deseed the dried chiles, then rehydrate them in a bowl of hot water for 20-30 minutes.

Meanwhile, quarter the tomato and onion, and peel the garlic cloves. Place them on a foil-lined tray and char with a kitchen torch or under a broiler until lightly blackened.

Add the rehydrated chiles, charred aromatics, tomato paste, oregano, cumin, apple cider vinegar, and about a cup of beef broth or chile soaking water to a high-speed blender. Blend until completely smooth.

Pat the chuck roast chunks dry and season generously on all sides with salt and pepper.

In a large, heavy-bottomed pot or skillet over high heat, add oil and sear the beef chunks in batches until deeply browned on all sides.

Transfer the seared beef to a pressure cooker. Pour the blended chile sauce over the meat, add the remaining beef broth, and season with more salt. Secure the lid and cook on high pressure for 75 minutes.

While the birria cooks, prepare the pasta. On a clean surface, make a well with the '00' flour. Crack the eggs and egg yolks into the center. Whisk with a fork, gradually incorporating the flour, then knead for 8-10 minutes until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.

Roll out the pasta dough into thin sheets using a pasta roller. Cut the sheets to fit your baking dish. Cook the fresh pasta in boiling salted water for 1-2 minutes until al dente, then drain.

Prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for one minute to form a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat, season with paprika and pepper, and stir in about 1 cup of the mixed shredded cheeses until melted.

Once the birria is done, carefully release the pressure. Remove the beef from the pot and shred it with two forks. Skim any excess fat from the remaining consommé.

To avoid a soupy lasagna, pour about 1-2 cups of the consommé into a separate saucepan and reduce it over medium heat until it has thickened slightly. Pour some of this reduced sauce over the shredded beef and mix to combine.

Preheat your oven to 375°F (190°C). Begin assembling the lasagna. Spread a thin layer of béchamel on the bottom of your baking dish. Top with a layer of pasta sheets.

Continue layering: add another layer of béchamel, followed by a layer of the shredded birria meat, a generous sprinkle of the cheese blend, some chopped cilantro, and sliced jalapeños.

Repeat the layers until you run out of ingredients, finishing with a top layer of pasta, a final coating of béchamel, the remaining cheese, cilantro, and jalapeños.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for at least 10 minutes before slicing. Garnish with additional fresh cilantro and serve.