2lbs beef short ribs
5 ancho chilies
5 guajillo chilies
2 chilies de arbol
2.5 quarts rich beef stock or chicken
6 bay leaves
1 Tbsp 5g toasted coriander
1 Tbsp 8g toasted black peppercorns
2 Tbsp fresh oregano, chopped
1 yellow onion
6 cloves garlic (minced)
Salt to taste
Mozzarella or Oaxaca cheese
Chopped red onion
Low carb whole wheat Mission Tortillas (45 Cal each/2 net carbs)
Short Ribs Method: Start by removing the stems and seeds of ancho and guajillo chilies, as well as chilies de Arbol.
Put in a bowl with warm beef/chicken stock enough to fill chiles so they soften
Season all the meat generously with salt. In a large oiled pot or Dutch oven heated over medium heat, add the meat in batches and sear 3-4 minutes on all sides then remove and set aside.
Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened.
Once softened, add minced garlic and saute until fragrant and add rich beef/chicken stock.
In a blender put in all chiles and stock and blend until smooth. Put mixture into pot and mix.
Add meat back into pot and make sure all meat is covered with the stock mixture. You can add water or more stock if need be.
Separately in cheesecloth, add black pepper corns, toasted coriander, star anise, and bay leaves. Fold together and tie tightly.
Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1hour 45 minutes stirring occasionally.
Remove the meat (and any bones) and shred using a fork.
Season the rest of the broth with salt and place to the side.
Assembly Method: Take a tortilla and dunk in the broth completely.
Place tortilla in a cast iron skillet set over medium heat.
Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.
On one side add the braised shredded meat with a drizzle of consomme.
Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.
Serve with a ramekin filled with consomme topped with diced onions and chopped cilantro.