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Prepare the Birria Sauce

Cook the Clams

To Serve

  • Cilantro leaves, fresh, for garnish 25 g
  1. Prepare the Birria Sauce

    • Toast the chiles on a hot griddle or skillet over medium heat until browned, not burned.
    • Remove the seeds and veins, then place the chilies in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 250 ml of chili rehydration water.
    • Process chiles and vinegar in a blender to make a paste.
    • Add in 250 ml of chile rehydration water along with 250 ml water and Knorr®Chicken base and blend until smooth.
  2. Cook the Clams

    • Over a medium heat in a wide pan, heat olive oil and sauté the shallots until tender.
    • Add in the prepared Birria sauce and prepared Knorr® Brown Sauces and Gravies Brown.
    • Add in clams and simmer until opened.
  3. To Serve

    • Garnish with cilantro and serve.