Ultimate Short Rib Birria Quesatacos

Step 1

Preheat the oven to 325°F.

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Step 2

Season the short ribs with 2 teaspoons of kosher salt.

Step 1

Dice the onion, and peel and smash the garlic cloves. Trim the stem tops off the dried chilis, and shake out as many of the seeds inside as possible (a few left behind is fine).

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Step 2

Heat a large Dutch oven or roasting pan over medium high heat (the pot/pan should be big enough that you can sear all of the short ribs in a single layer).

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Step 3

Drizzle a little oil, then add the short ribs to the pot. Sear on each side, about 3 minutes per side, or until deeply browned. Remove the seared meat from the pot and reserve.

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Step 4

Lower the heat to medium-low, then add the diced onion and smashed garlic to the pot. Sauté for 3-4 minutes, scraping up the browned bits from the bottom.

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Step 5

Stir in the tomato paste, cumin, coriander, and oregano. Cook for 2 minutes, allowing the tomato paste to caramelize and the spices to bloom.

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Step 6

Add the can of tomatoes, stirring it into the pot and craping up any remaining brown bits stuck on the bottom. Add the Guajillio and Ancho chilis, cinnamon stick, and bay leaf. Season with a generous sprinkle of salt.

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Step 7

Nestle the short ribs back into the pot in an even singlelayer.

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Step 8

Pour 1 quart of beef stock over the short ribs, making sure all the meat is submerged in the liquid. Cover the beef with a piece of parchment paper, then place a lid on top (or seal tightly with foil). Braise in the oven until the beef is very tender and easily pierced with a knife, about 3 hours (or longer if needed).

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Step 9

Once cooked, remove the short ribs from the pot and shred the meat.

Consommé:

Step 1

Fish out the bay leaf, cinnamon stick, and any bones that have fallen off of the meat. Blend the braising liquid until smooth using an immersion blender or a blender (work in batches and avoid overfilling). For a silky texture, strain the mixture through a mesh sieve.

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Step 2

Return the liquid to the pot, add the remaining quart of broth, and add apple cider vinegar. Bring to a simmer, and allow to gently bubble for 10-15 minutes. Taste, and adjust the seasoning if needed.

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Step 3

You can immediately serve your shredded birria alongside the consommé, or you can make quesatacos next.

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Quesatacos:

Step 1

Preheat your oven to 200°F if cooking the tacos in batches. Line a baking sheet with parchment to keep the tacos warm.

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Step 2

Heat a large cast iron or nonstick skillet over medium heat. Once hot, drizzle a little oil into the pan. Dip a corn tortilla into the top layer of consommé, so that it collects the fat on top. Lay it into the hot skillet, and add your desired amount of shredded beef and cheese, and fold it over to form a taco. Repeat with a second tortilla.

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Step 3

Add a sprinkle of shredded cheese on top of each taco to form a crispy crust on the outside. Cook for 2-3 minutes, or until browned on the bottom. Flip on to the cheese side and cook for another 2-3 minutes, or until the cheese is crisped and the tortillas are  browned. Transfer the cooked tacos to the prepared baking sheet in the oven to stay warm if needed. Repeat the process with the remaining tortillas.

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Step 4

Serve quesatacos with a cup of hot consommé for dipping, along with the toppings of diced onion, chopped cilantro, and lime.