Quesabirria Recipe

Time4h

Serves4

braised short rib, oaxaca cheese, onion, cilantro, corn tortilla, salsa roja, consome dip

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Ingredients

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1
Braise the Short Ribs
In a large pot, season the short ribs with salt and pepper. Sear them on all sides over medium-high heat until browned. Remove and set aside.
2
Add Aromatics
In the same pot, add diced onion and sauté until translucent. Add garlic and cook for another minute.
3
Braise
Return the short ribs to the pot and cover with beef broth. Add bay leaves, cumin, and garlic powder to taste. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours until the meat is tender.

4
Shred the Meat
Once the meat is tender, remove it from the pot and shred it using two forks. Set aside.
5
Prepare the Tortillas
In a pan, lightly toast the corn tortillas until warm and pliable.
6
Assemble the Quesabirria
Place a layer of shredded short rib on one half of a tortilla, top with Oaxaca cheese, and fold the tortilla over. Repeat with the remaining tortillas.

7
Prepare the Consomé Dip
Strain the braising liquid to separate the broth. Serve it warm in small bowls for dipping.
8
Garnish and Serve
Garnish the tacos with chopped cilantro and additional onions if desired. Serve with salsa roja and the consomé dip on the side.