Smoked Short Rib Birria Tacos with Charred-Lime Consommé and Quick-Pickled Red Onions

How to Make Smoked Short Rib Birria Tacos with Charred-Lime Consommé and Quick-Pickled Red Onions

1. 1

   Step 1: Make chile-spice paste and prep ribs

   Remove stems and seeds from the dried ancho and guajillo chiles and soak them in hot water until softened, 15–20 minutes. While they soak, toast the cumin, coriander and peppercorns in a dry skillet until fragrant, then pulse to a coarse grind. Blend the rehydrated chiles, toasted spice mix, garlic, juice of 2 limes, 2 tablespoons olive oil and 1½ teaspoons kosher salt to a smooth paste; coat the short ribs thoroughly with the paste, cover and refrigerate 1 hour (or up to overnight) to marinate.

   For this step

   • 4 lbBeef short ribs (bone-in)
   • 6 piecesDried ancho and guajillo chiles (mixed, stems & seeds removed)
   • 1 1/2 tbspToasted spice mix (cumin seeds, coriander seeds, black peppercorns)
   • 6 clovesGarlic cloves
   
2. 2

   Step 2: Quick-pickled red onions

   Thinly slice 1 medium red onion and pack into a bowl. Warm ½ cup rice vinegar with 2 tablespoons granulated sugar, ¼ cup water and 1 teaspoon kosher salt just until the sugar dissolves, then pour over the onions. Let sit at room temperature at least 30 minutes (or refrigerate up to 2 days); drain before serving. Reserve pickles to garnish the tacos.

   For this step

   • 1 batchQuick-pickled red onions (red onion + rice vinegar, sugar, salt) —
   
3. 3

   Step 3: Smoke the short ribs low and slow

   Preheat your backyard smoker to 225°F (107°C) using a mild hardwood like oak or pecan. Place the marinated short ribs on the smoker and smoke 3½–4 hours, until they develop a deep mahogany bark and reach about 160–170°F internally—you want good smoke flavor but they will finish cooking in the braise. While ribs smoke, combine the braising liquid: blend one 14-oz can fire-roasted tomatoes with 4 cups beef stock and a pinch of additional salt; keep warm.

   For this step

   • 5 3/4 cupsBraising liquid (fire-roasted tomatoes + beef stock)
   
4. 4

   Step 4: Braise until tender and reduce to consommé

   Transfer the smoked ribs to a Dutch oven or deep pan and pour the warm braising liquid over to come halfway up the ribs. Cover and braise in the smoker or a 300°F (150°C) oven for about 1½–2 hours until the meat is fork-tender. Remove ribs, skim excess fat from the braising liquid, then strain the liquid into a saucepan. Halve the remaining 2 limes and char the cut sides on a hot griddle or direct flame; add the charred limes to the strained liquid and reduce over medium heat until concentrated and glossy—about 25–35 minutes—to yield a rich charred-lime consommé (aim for roughly 1–1½ cups). Taste and season with salt.
   
5. 5

   Step 5: Shred and finish for crispy edges

   Shred the braised short rib meat off the bones and discard bones; reserve any crisp bark pieces. Preheat a hot grill or cast-iron griddle to high. Toss the shredded meat with a few tablespoons of the reduced consommé (to keep it moist), then spread in a thin layer on the hot surface and let it sear undisturbed 2–3 minutes to crisp the edges, then flip to crisp the other side. Remove when you have golden, slightly charred bits—these textural contrasts make the tacos sing.
   
6. 6

   Step 6: Warm tortillas and assemble tacos

   Heat a griddle or comal over medium-high heat. Warm tortillas, one or two at a time, until pliable and lightly charred, about 20–30 seconds per side; keep warm in a towel. To assemble: place a warm tortilla on the griddle, top with a small handful of shredded meat, a sprinkle of shredded Oaxaca cheese and let the cheese melt for 20–30 seconds; fold the tortilla and press briefly so cheese adheres and meat stays inside. Finish each taco with chopped cilantro and a few quick-pickled red onions.

   For this step

   • 12 piecesSmall corn tortillas
   • 8 ozOaxaca cheese, shredded
   • 1/2 cupFresh cilantro, chopped
   
7. 7

   Step 7: Serve with charred-lime consommé for dunking

   Ladle warm charred-lime consommé into small bowls for dunking. Serve tacos hot—plan on about 2 tacos per person—and encourage diners to dip each taco into the consommé for maximum flavor. Offer extra pickled onions and lime wedges on the side.
   

1. Remove stems and seeds from the dried ancho and guajillo chiles and soak them in hot water until softened, 15–20 minutes. While they soak, toast the cumin, coriander and peppercorns in a dry skillet until fragrant, then pulse to a coarse grind. Blend the rehydrated chiles, toasted spice mix, garlic, juice of 2 limes, 2 tablespoons olive oil and 1½ teaspoons kosher salt to a smooth paste; coat the short ribs thoroughly with the paste, cover and refrigerate 1 hour (or up to overnight) to marinate.
2. Thinly slice 1 medium red onion and pack into a bowl. Warm ½ cup rice vinegar with 2 tablespoons granulated sugar, ¼ cup water and 1 teaspoon kosher salt just until the sugar dissolves, then pour over the onions. Let sit at room temperature at least 30 minutes (or refrigerate up to 2 days); drain before serving. Reserve pickles to garnish the tacos.
3. Preheat your backyard smoker to 225°F (107°C) using a mild hardwood like oak or pecan. Place the marinated short ribs on the smoker and smoke 3½–4 hours, until they develop a deep mahogany bark and reach about 160–170°F internally—you want good smoke flavor but they will finish cooking in the braise. While ribs smoke, combine the braising liquid: blend one 14-oz can fire-roasted tomatoes with 4 cups beef stock and a pinch of additional salt; keep warm.
4. Transfer the smoked ribs to a Dutch oven or deep pan and pour the warm braising liquid over to come halfway up the ribs. Cover and braise in the smoker or a 300°F (150°C) oven for about 1½–2 hours until the meat is fork-tender. Remove ribs, skim excess fat from the braising liquid, then strain the liquid into a saucepan. Halve the remaining 2 limes and char the cut sides on a hot griddle or direct flame; add the charred limes to the strained liquid and reduce over medium heat until concentrated and glossy—about 25–35 minutes—to yield a rich charred-lime consommé (aim for roughly 1–1½ cups). Taste and season with salt.
5. Shred the braised short rib meat off the bones and discard bones; reserve any crisp bark pieces. Preheat a hot grill or cast-iron griddle to high. Toss the shredded meat with a few tablespoons of the reduced consommé (to keep it moist), then spread in a thin layer on the hot surface and let it sear undisturbed 2–3 minutes to crisp the edges, then flip to crisp the other side. Remove when you have golden, slightly charred bits—these textural contrasts make the tacos sing.
6. Heat a griddle or comal over medium-high heat. Warm tortillas, one or two at a time, until pliable and lightly charred, about 20–30 seconds per side; keep warm in a towel. To assemble: place a warm tortilla on the griddle, top with a small handful of shredded meat, a sprinkle of shredded Oaxaca cheese and let the cheese melt for 20–30 seconds; fold the tortilla and press briefly so cheese adheres and meat stays inside. Finish each taco with chopped cilantro and a few quick-pickled red onions.
7. Ladle warm charred-lime consommé into small bowls for dunking. Serve tacos hot—plan on about 2 tacos per person—and encourage diners to dip each taco into the consommé for maximum flavor. Offer extra pickled onions and lime wedges on the side.