Imagine if Birria Tacos and a Cheese Quesadilla had a baby - that's precisely what we have going on here. These babies take a little bit more time to make; however, the cost is totally worth the reward.
2lbsShort Ribs, Beef Roast, or Beef ShankYou can use one or a combination of two meats - whichever you prefer
3Dried Pasilla PeppersGuajillo or Anaheim will work as well
17oz canChipotle Peppers in Adobo
1/4cupWhite Wine Vinegar
2tspSaltDivided, plus more, as needed
1White OnionMedium in size, chopped
1 tbspOlive Oil
Birria Taco Assembly
4TortillasYour preference. I like Siete Foods grain free
1cupQueso Blanco CheeseGrated
Minced White Onion
Add dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard.
Add softened peppers to food processor with the rest of the marinade ingredients and 1 tsp salt and process until smooth. Liberally salt meat with remaining 1 tsp salt (plus more, as neded) and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.
Heat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 - 4 hours.
Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.
Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids.
Ladle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.
Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.
Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden.
Serve tacos with consome on the side for dipping.
Short Rib Quesabirria Tacos
Amount Per Serving
Calories 176Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Vitamin A 167IU3%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.