WHY THIS RECIPE WORKS: Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultratender and then shredding the meat and tossing it with a flavorful rojo sauce made with tomatoes and/or dried chiles. We started out by choosing the beefiest braising cut we could find: boneless short ribs. Although ribs are a bit nontraditional, their meaty flavor made them an excellent choice for this dish. To achieve flavorful browning without having to sear the short ribs, we raised the beef up out of the braising liquid by resting it on onion rounds. The ambient heat browned the short ribs just enough. Next, we created a braising liquid that would infuse the beef with flavor and later act as a base for our rojo sauce. Beer and cider vinegar provided depth and brightness, and tomato paste boosted savory flavor. Smoky-sweet ancho chiles gave the sauce a rounder flavor and a gentle, spicy kick. Cumin, cinnamon, cloves, oregano, and bay leaves added warmth and complexity. Once the beef had finished cooking, we pureed the braising liquid into a sauce with a smooth, luxurious consistency. A bright, tangy slaw provided a nice counterbalance to the rich meat. Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada. If your Dutch oven does not have a tight-fitting lid, cover the pot tightly with a sheet of heavy-duty aluminum foil and then replace the lid. This filling also tastes great as a topping for Tostadas, Sopes, Gorditas, and Panuchos or as a filling for Tamales.

Serves 6

INGREDIENTS

• 1½ cups beer
• ½ cup cider vinegar
• 4 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
• 2 tablespoons tomato paste
• 6 garlic cloves, lightly crushed and peeled
• 3 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• Salt and pepper
• 1 large onion, sliced into ½-inch-thick rounds
• 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
• 18 (6-inch) corn tortillas, warmed
• 4 ounces queso fresco, crumbled (1 cup)
• 1 recipe Cabbage-Carrot Slaw
• Lime wedges

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, cloves, cinnamon, 2 teaspoons salt, and ½ teaspoon pepper in Dutch oven.
3. Arrange onion rounds in single layer on bottom of pot. Place beef on top of onion rounds in single layer. Cover and cook until meat is well browned and tender, 2½ to 3 hours.
4. Using slotted spoon, transfer beef to large bowl and cover. Strain liquid through fine-mesh strainer into 2-cup liquid measuring cup (do not wash pot).
5. Discard onion rounds and bay leaves, then transfer remaining solids to blender.
6. Let strained liquid settle for 5 minutes, then skim any fat off surface and add water as needed to equal 1 cup. Add liquid to blender with solids and process until smooth, about 2 minutes; transfer to now-empty pot.
7. Using 2 forks, shred beef into bite-size pieces.
8. Bring sauce to simmer over medium heat. Stir in shredded beef and season with salt to taste.
9. Serve with warm tortillas, queso fresco, slaw, and lime wedges.