Birria-Style Tequila-Braised Short Rib Tacos

This one is for the reaal food lovers. One of my favorite things about cooking at home is that you can be as indulgent and ridiculous as you want, when you want. I love tacos and I think short ribs are absolutely heavenly - the tenderness, the marbling, the flavor. Braising them in tequila added a really beautiful flavor to the short ribs.

The short ribs are braised until fall-apart tender in a smoky, punchy blend of green aromatics, tomato paste, and tequila. The tortillas (corn tortillas are superior - PLEASE don’t use flour tortillas!) get toasted in that rich birria-style sauce, then layered with melty cheese, juicy shredded beef, and a fire-roasted salsa. Messy, rich, a little fancy, and completely unforgettable.

This recipe is very long but the steps really do go by very fast so don’t be disheartened! Get some friends together this weekend and make it a fun group activity.

Ingredients

For the green marinade

• 8–10 scallions, chopped

• 8–10 cloves garlic (never too much, in my opinion)

• 1-inch piece of ginger, peeled and chopped

• 2–3 dried Mexican chilies (guajillo, pasilla, ancho—or sub jalapeños or your favorite spicy chili)

• 1 tsp dried rosemary

• 1 tsp dried anise seed

• Optional: a handful of cilantro (I usually include it but skipped it this time)

• Splash of water to blend

Note: This is my go-to marinade for meats. It’s bold, green, and deeply flavorful. Every culture has a version—Haitian épis, Ghanaian sauce bases, sofrito. Feel free to double the batch and use it on everything from chicken to fish to lamb.

For the short ribs

• 2.5–3 lbs bone-in beef short ribs

• Salt and pepper

• Optional: bouillon paste, MSG, or seasoning salt like Aromat or Better Than Bouillon (recommended for extra umami)

• 1 tbsp neutral oil

• 3 tbsp tomato paste

• ½ cup tequila (I used Casamigos)

• 1–3 cups water or beef stock (see method below)

For the charred salsa

• 1 cup cherry tomatoes

• 1 small red onion, quartered

• 1–2 jalapeños

• Reserved marinade (2–3 tablespoons)

• Salt to taste

To serve

• Corn tortillas

• Cheddar / Oaxaca / queso fresco / mozzarella (I used cheddar, but prefer something more neutral and melty like Oaxaca or mozzarella)

• Fresh cilantro, chopped

Make the Marinade

1. Blend scallions, garlic, ginger, dried chilies, rosemary, anise seed, and (if using) cilantro with a small splash of water.

2. Blend until smooth and thick.

3. Scoop out 2–3 tablespoons and set aside for the salsa later.

Cook the Short Ribs

Option A: Pressure Cooker (Instant Pot)

1. Pat short ribs dry and season with salt and pepper .

2. Set Instant Pot to sauté. Add oil and sear short ribs until browned on all sides. Remove and set aside.

3. Add tomato paste and cook for about 1–2 minutes until it deepens in color and caramelizes.

4. Deglaze the pot with ½ cup of tequila, scraping up all the browned bits.

5. Stir in the green marinade (and/or bouillon paste or seasoning salt) and cook for another 2–3 minutes until fragrant.

6. Pour in 1 cup of water or beef stock and return the ribs to the pot.

7. Seal and cook on high pressure for 45 minutes. Let it naturally release for 10 minutes, then vent.

8. Shred the meat—it should fall apart easily.

Option B: Low & Slow (Oven or Stovetop)

1. Pat short ribs dry and season with salt and pepper

2. In a Dutch oven, heat oil and sear short ribs until golden. Remove and set aside

3. Add tomato paste and cook for about 1–2 minutes until caramelized

4. Deglaze with ½ cup tequila, scraping up any bits at the bottom

5. Stir in the marinade (and/or bouillon paste or seasoning salt) and cook for 2–3 minutes until fragrant

6. Pour in 2–3 cups of beef stock, enough to mostly submerge the ribs

7. Bring to a simmer, then cover and cook at 325°F in the oven (or on the stovetop on low heat) for 2.5–3 hours.

8. Shred and set aside

Make the Charred Salsa

1. Char cherry tomatoes, red onion, and jalapeños in a dry skillet or with a blowtorch until blistered and blackened.

2. Add to a blender with the reserved marinade and a big pinch of salt.

3. Blend until chunky but pourable. Taste and adjust seasoning.

Assemble the Tacos

1. Heat a bit of neutral oil in a skillet or frying pan over medium heat.

2. Add your corn tortillas and toast lightly on both sides.

3. Once warmed, spoon a bit of the birria sauce (the braising liquid) over the tortilla in the pan and let it crisp up gently on both sides. Don’t burn—just until slightly golden and textured.

4. Remove the tortillas from the pan.

5a. If you have a blowtorch, sprinkle shredded cheese onto the tortilla and torch until melted.

5b. If you don’t have a torch:

• Return the tortilla to the pan with the cheese and let it melt gently over low heat, or

• Place the tortilla on a tray and warm in the oven just until the cheese melts.

6. Once the cheese is melted and the tortillas are off the heat, layer on the shredded short rib, a spoonful of charred salsa, and finish with fresh chopped cilantro.

Serve hot and enjoy every last bit of it!