Short Rib Quesadilla Recipe

Season and sear

Pat short ribs dry and season both sides with kosher salt and black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add vegetable oil. When shimmering, sear short ribs 3-4 minutes per side until well-browned. Remove ribs and set aside.

Sauté aromatics

Reduce heat to medium, add sliced onion to the pot and cook 5-7 minutes until soft and beginning to brown. Add smashed garlic and cook 30-60 seconds until fragrant.

Deglaze and build braising liquid

Stir in tomato paste and cook 1 minute. Add soy sauce and brown sugar, scraping up browned bits from the bottom of the pot. Add chopped chipotle, dried oregano and bay leaf, then pour in beef broth to cover about half to two-thirds of the ribs (approximately 2 cups). Return short ribs to the pot, bringing liquid to a simmer.

Braise

Cover and transfer the pot to a 325°F (160°C) oven, or reduce heat to low on the stovetop and simmer gently. Cook until short ribs are fork-tender, about 2 to 2.5 hours. Check once or twice and add a splash of water or broth if liquid reduces too much.

Shred

Remove short ribs from the braising liquid. When cool enough to handle, shred meat using two forks, discarding any large pieces of fat. Skim fat from the braising liquid and reserve 1/2 cup of the reduced sauce; mix a few tablespoons into the shredded meat to keep it moist and flavorful. Keep warm.

Preheat and assemble

Heat a large skillet or griddle over medium heat. Have tortillas, shredded cheeses, shredded short rib and garnishes ready. Lay one tortilla flat, sprinkle a thin, even layer (about 1/3 cup) of the mixed cheeses over half of the tortilla, top with 1/3 to 1/2 cup of shredded short rib, a few tablespoons of reserved sauce, some chopped cilantro and a scattering of green onions. Add another 1/4 cup cheese on top of the meat, fold the tortilla in half to enclose the filling.

Cook quesadillas

Melt about 1/2 tablespoon of butter in the preheated skillet. Place assembled folded quesadilla seam-side down. Cook 2-3 minutes until golden brown and the cheese starts to melt, press gently with a spatula. Flip and cook another 2 minutes until the second side is golden and cheese is fully melted. Repeat with remaining tortillas, adding more butter as needed. Keep finished quesadillas in a low 200°F (95°C) oven to stay warm.

Slice and serve

Transfer each quesadilla to a cutting board and let rest 1 minute, then slice into 3-4 wedges. Serve topped or plated with pickled red onions, sour cream or crema, salsa verde, avocado or guacamole and lime wedges on the side. Provide extra chopped cilantro and green onions if desired.

Arrange optional toppings in small bowls. Pickled red onions add brightness and acidity; dollop sour cream or crema on the side; warm or room-temperature salsa verde and avocado/guacamole complement the rich short rib. Squeeze a lime wedge over each quesadilla just before eating.