Quesabirria Recipe

Prepare chiles

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove and place in a bowl. Cover with hot water and soak 15 minutes until softened. Drain, reserving soaking liquid.

Make chile puree

In a blender, combine soaked chiles, the soaked chile liquid (about 1/2 cup), roasted tomato (char skin in a skillet or broiler), half of the onion, and 3 garlic cloves. Blend to a smooth paste. If too thick, add up to 2–3 tablespoons of water to reach a sauce consistency.

Sear short ribs

Season short ribs with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Sear short ribs 3–4 minutes per side until browned. Remove and set aside.

Build braise

Add remaining onion (chopped) and remaining garlic to the pot; cook 3 minutes until translucent. Pour in chile puree and cook 2–3 minutes to deepen flavors. Return short ribs to pot, add beef broth, apple cider vinegar, oregano, cumin, bay leaves, remaining salt and pepper. If needed, add reserved chile soaking liquid to reach about 3–4 cups of braising liquid total.

Braise

Bring to a simmer, then cover and braise on low heat for 2.5–3 hours (or 3–3.5 hours in a 300°F/150°C oven) until short ribs are fall-apart tender. Skim fat as needed. When done, remove ribs and shred meat, discarding excess fat and bones. Strain braising liquid through a fine sieve into a bowl; reserve 3 cups for consommé and taco dipping.

Taste reserved consommé and adjust seasoning with salt and a squeeze of lime to brighten. Keep warm. If too thin, simmer to reduce and concentrate; if too intense, add up to 1/2 cup beef broth or water.

Warm a small skillet over medium heat and add 1 tsp lard or oil. Add prepared refried beans and cook, stirring, until warmed through and slightly loose; add 1–2 tablespoons water if too thick. Season with 1/2 tsp salt to taste and keep warm.

Rinse rice until water runs clear. Heat 1 tbs oil in a medium saucepan over medium heat. Add rice and cook, stirring, until grains become slightly translucent at the edges, 3–4 minutes. Add minced garlic and chopped onion; cook 1 minute. Stir in blended tomato and chicken broth, add 3/4 tsp salt, bring to a boil. Cover, reduce heat to low and simmer 15–18 minutes until liquid is absorbed. Fluff with fork and keep covered for 5 minutes before serving.

Heat a large skillet or griddle over medium. Lightly dip one side of a corn tortilla into the warm consommé (just enough to color it). Place tortilla onto skillet, dipped-side down. Sprinkle a thin layer (about 1/4 cup) of shredded asadero/Jack cheese across half the tortilla. Add a generous mound (about 3–4 tablespoons) of shredded short rib on top of the cheese. Optionally spread about 1 tablespoon refried beans near the meat for texture.

Fold the tortilla over to form a half-moon and press gently. Cook 1.5–2 minutes per side, brushing the top side with a little oil, until the tortilla is crisped and the cheese is melted and golden. Repeat to make 4 quesadillas (8 tacos total); for the menu item, serve 2 tacos per order (use 2 assembled folded tortillas).

After cooking, keep assembled quesabirrias on a cutting board, slice each in half if desired, and serve with a ramekin of warm consommé for dipping.

Top tacos with chopped cilantro and finely chopped onion, and serve with lime wedges.