Short Rib Quesabirria Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 10–30 seconds per side until fragrant but not burned. Remove, let cool, then tear open and discard seeds and stems.

Rehydrate chiles and blend sauce

Place toasted chiles in a bowl and cover with 1 cup of hot water. Let soak 15 minutes until softened. In a blender, combine soaked chiles with the soaking liquid, quartered tomato, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin and 1/2 teaspoon salt. Blend until very smooth, adding a little additional stock if needed to purée. Strain through a fine-mesh sieve into a bowl to remove any large fibers.

Sear short ribs

Season short ribs with 1 teaspoon salt and 1 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Simmer birria

Reduce heat to medium. Add the blended chile-tomato sauce to the pot and cook 2–3 minutes to deepen flavor. Return short ribs to the pot, add bay leaves and remaining stock (about 3 cups). Bring to a simmer, then cover and reduce to low. Simmer gently until meat is very tender and falling off the bone, about 2.5–3 hours (or pressure cook on high for 45 minutes, natural release). Skim fat if desired. Once done, remove meat and shred with two forks. Reserve the braising liquid; skim and keep warm as consomé for dipping.

Adjust seasoning

Taste the consomé and adjust salt and vinegar as needed (add up to 1 tablespoon additional vinegar and salt to taste) so it is bright and balanced for dipping.

Warm tortillas and prepare cheese

Keep tortillas covered with a clean towel to remain pliable. Shred cheese and portion into 12 equal piles (about 1/3 cup each).

Assemble quesabirria

Heat a large cast-iron skillet over medium heat and add about 1 teaspoon neutral oil. Place one tortilla in the skillet, sprinkle 1/3 cup shredded cheese over the entire tortilla, then add about 2–3 tablespoons shredded short rib (well-drained of excess consomé) on one half of the tortilla. Fold the tortilla in half to create a semicircle sealed with cheese. Repeat to make as many as will fit in the pan without overcrowding (work in batches).

Crisp and melt

Cook each folded quesabirria 2–3 minutes per side until the cheese is fully melted and the exterior is crisp and golden-brown. Add a little more oil between batches as needed. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F / 95°C).

Finish

If desired, quickly dip each quesabirria edge into the warm consomé before crisping for extra flavor (optional step commonly used).

Roast tomatillos and serranos on a dry skillet or comal over medium-high heat, turning until charred and softened, about 6–8 minutes. Transfer to a blender with the half onion, cilantro, lime juice and 1/2 teaspoon salt. Blend until smooth or slightly chunky, then taste and adjust salt or lime as desired. Chill briefly or serve at room temperature.

Arrange quesabirria on a platter. Serve with a small bowl of warm consomé for dipping, the Jalisco salsa, guacamole, thinly sliced radishes, chopped cilantro and lime wedges. To eat: dip a crisp edge into the consomé, add salsa and guacamole as desired, garnish with radish and cilantro, squeeze lime over and enjoy.