In a small pot, bring water to a boil and add guajillo chiles. Remove from heat and let them soak for about 15 minutes until softened. Drain and blend with a little beef broth until smooth.

Braised Short Ribs

In a heavy pot or Dutch oven, heat a bit of oil over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

Cook the Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until translucent, about 5 minutes.

Combine Ingredients

Add the seared short ribs back to the pot, along with the guajillo sauce and beef broth. Bring to a simmer.

Braise the Ribs

Cover the pot and reduce heat to low. Let it cook for 2-3 hours, or until the beef is tender and falling off the bone.

Prepare the Lime Crème Fraîche

In a bowl, mix crème fraîche with lime juice and a pinch of salt. Adjust to taste.

Assemble the Tacos

Warm the corn tortillas on a skillet. Fill each tortilla with shredded short rib, a dollop of lime crème fraîche, crumbled queso fresco, and fresh cilantro.