Modes

Ingredients

• 8 cups beef stock
• 4 ancho chiles, seeds and stems removed
• 4 guajillo chiles, seeds and stems removed
• 4 cloves garlic
• 2 Roma tomatoes, chunked
• 2 white onions, 1 quartered for cooking, and 1 diced for serving
• 2-3 Tablespoons avocado oil
• 4 pounds chuck roast
• 2 pounds bone-in, short ribs
• Kosher salt and freshly ground black pepper
• 2 teaspoons Mexican oregano
• 1 1/2 teaspoons ground cumin
• 1 bay leaf
• 20-30 yellow corn tortillas, warmed so they are pliable
• 4 to 5 cups shredded Cheddar Jack or Mexican Cheese
• 1 cup chopped cilantro
• lime wedges, for serving

Instructions

Preheat the Wolf Oven on Convection Mode to 325°F.

In a large sauce pot, bring 8 cups of beef stock to a boil. Add quartered onion, garlic, ancho chiles, guajillo chiles, tomatoes. Simmer for 5 minutes, then remove from heat.

Heat your Wolf Griddle. Season all sides of the chuck roast and short ribs with salt and pepper. Working in batches, add a little oil to the Wolf Griddle and sear the chuck roast on all sides until golden brown, about 4 to 5 minutes per side. Transfer to a plate. Repeat the process with the short ribs, then transfer them to a tray and set aside.

Using a slotted spoon, remove all the chiles and vegetables and transfer them to a blender. Blend until smooth, then set aside the purée. Save the cooking liquid, as it will be used for braising the beef.

Heat Dutch oven on low and add cumin, oregano, bay leaf. Add puree to the mixture and add 1 more cup of braising liquid to the Dutch oven. Add short ribs and the roast the Dutch oven. Put temperature probe in to the pot roast. Plug in the probe and set it to the desired internal temperature of 210°F. Place the pot in the center of the oven, loosely covered with the lid, and braise until the meat is very tender, about 3 to 3 1/2 hours.

Transfer the meats to a platter and let them cool. Remove the bones from the short ribs, and using your fingers, tongs, or BBQ claws, shred the meat. Discard any gristly or undesirable pieces. Taste and adjust the seasoning with a little salt if needed.

Let the braising liquid cool slightly but keep it warm. Use a large metal spoon to skim off the beautiful orange fat from the top and reserve it in a medium bowl. Keep the braising liquid warm on a simmer.

Heat the Wolf Griddle to 350°F, or a cast-iron/nonstick skillet over medium heat. Brush with some of the reserved fat if desired.

Dip one side of a warmed tortilla into the reserved orange fat (or brush it on) and place the dipped side down on a cutting board. Turn the tortillas over. Top the undipped side of the tortilla with 1/4 cup of shredded cheese and 1/4 cup of shredded beef. Repeat with the remaining tortillas, cheese, and meat.

Place the tacos on the heated Wolf Griddle. Fold the tacos once they start to get warm on the Wolf Griddle. Continue to cook until golden brown. You can hold the prepared tacos in a warm oven on a sheet tray.

Ladle some of the braising liquid into ramekins or small bowls. Add some of the remaining diced onion to the ramekins and top with cilantro. Serve the quesabirria with the braising liquid for dipping!