Short-Rib Birria Tacos

Brown the Meat

1. Pat the meat dry with paper towel and thoroughly season with salt. Heat a large dutch oven over high heat. Once preheated, add a splash of vegetable oil and begin searing the meat in batches. Sear all sides until golden brown, then set aside.

Braise

1. Remove any excess oil from the pot, but leaving about 1 tbsp. Add your chopped onion and cook while scrapping up the fond (brown bits stuck to the pot) for about 3 minutes or until softened. Add the garlic and cook for another 2 minutes. Add the tomato paste, stir to combine, and cook for another 2 minutes.
2. Add beef stock, dried chiles, coriander, and oregano. Stir to incorporate. Add the beef back to the pot.
3. Wrap your black peppercorns, bay leaf, and cinnamon stick in a cheese cloth secured with twine and add to the pot. If you don’t have cheese cloth, just add them to the pot as is, but be sure not to accidentally puree them with your chiles later.
4. Bring to a low boil and immediately reduce to a simmer. Cover and cook for 3- 4 hours stirring occasionally.

Puree the Chilis

1. Once the meat is fall apart tender, turn off the heat. Remove the beef from the pot and transfer to a large bowl.
2. Retrieve and discard your cinnamon stick, bay leaves and peppercorns.
3. Remove the chiles, onions and garlic from the broth and transfer to a blender. Blend into a smooth puree and add back to your braising liquid.
4. Shred the beef, add back to a large bowl, add 2-3 cups of braising liquid and toss to combine.

Assemble the Quesatacos

1. To make the quesatacos: bring your braising liquid back to a simmer. Dip your tortillas in the braising liquid until fully submerged, then place them on a preheated skillet. Top with oaxacan cheese, shredded beef, chopped raw onions and cilantro. With a spatula, flip one side over to form a taco shape. Once the cheese is melted and the tortilla is crispy, remove from the pan and transfer to a plate. Serve with a cup of hot braising liquid, or consomé, for dipping and wedges of lime.