Short Rib Quesabirria Tacos Recipe

Prepare and sear short ribs

Pat short ribs dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Toast and soften chiles

While ribs sear, heat a dry skillet over medium heat. Toast guajillo and ancho chiles briefly 20–30 seconds per side until fragrant but not burnt. Place toasted chiles in a heatproof bowl and cover with hot water. Let soak 15 minutes until softened, then drain, reserving about 1/4 cup of the soaking liquid.

Make chile-tomato braising sauce

In the blender, combine softened chiles, reserved chile soaking liquid, tomato paste, crushed tomatoes, chipotle in adobo (if using), smashed garlic cloves (reserve 2 cloves whole for the pot if preferred), 1/2 of the chopped onion, ground cumin, dried oregano, and apple cider vinegar. Blend until smooth. If too thick, add up to 1/4 cup of beef stock to help blend.

Braise the short ribs

Return the Dutch oven to medium heat and add the remaining chopped onion. Sauté 4–5 minutes until translucent. Add the blended chile-tomato sauce and cook 2–3 minutes to develop flavor. Stir in beef stock and bay leaf, scraping up any browned bits from the pot. Return seared short ribs to the pot, submerging them partially in the liquid. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2.5–3 hours, or until the meat is fork-tender and pulls easily from the bone.

Shred meat and reduce sauce

Carefully remove short ribs from the pot; let cool slightly and shred the meat, discarding excess fat and bones. Meanwhile, strain the braising liquid through a fine-mesh sieve into a bowl or saucepan to remove solids. Reserve 3 cups of the strained liquid for the consommé (see Consommé section). If the sauce is thin, return strained liquid to the pot and simmer over medium heat 8–12 minutes to reduce slightly and concentrate flavors. Taste and adjust seasoning with salt and pepper as needed.

Combine meat with sauce

Return shredded short rib meat to the reduced sauce and stir to coat thoroughly. Keep warm until assembly. If the mixture is too wet for tacos, simmer briefly to tighten the texture, but keep some braising liquid aside for dipping.

Strain the reserved braising liquid into a saucepan, pressing solids to extract as much liquid as possible. If you have less than 3 cups, add up to 1/2 cup extra beef stock to reach roughly 3 cups. Bring to a gentle simmer and skim any fat from the surface using a spoon or a fat separator. Taste and season with salt and pepper. Keep warm on low heat. Transfer to shallow bowls for serving alongside tacos.

Prep tortillas and toppings

Warm corn tortillas briefly on a hot dry skillet 20–30 seconds per side until pliable. Keep them covered with a clean towel to stay warm. Mix shredded cheese, chopped cilantro, and diced white onion in separate small bowls for easy assembly. Cut limes into wedges.

Build and cook each quesabirria

Heat a large nonstick or cast-iron skillet over medium heat and add about 1 teaspoon of vegetable oil (or a mixture of oil and a little butter for flavor). For each taco: 1) Take one tortilla and lightly dip or brush one side with some of the strained braising sauce (optional) to add color and flavor. 2) Place the tortilla (dipping-brushed side down) in the hot skillet. 3) Sprinkle a thin, even layer (about 2–3 tablespoons) of shredded cheese on the tortilla. 4) Add 2–3 tablespoons of shredded short rib meat evenly over the cheese. 5) Top meat with another light layer of cheese (about 1–2 tbsp) and place a second tortilla on top, pressing gently to sandwich. 6) Cook 2–3 minutes until the bottom tortilla is crisp and cheese begins to melt; carefully flip and cook another 1–2 minutes until both sides are golden and cheese is fully melted. Repeat for remaining tacos, adding more oil or butter to the pan as needed.

Finish and serve

Transfer cooked tacos to a cutting board and slice in half if desired. Serve immediately with small bowls of hot consommé for dipping, and garnish with chopped cilantro, diced onion, and lime wedges. Optionally sprinkle a tiny pinch of salt on tacos. Encourage diners to dip tacos into the consommé before each bite.