Name: Guajillo-Braised Beef Short Rib Taco
Yield: Makes 16 tacos; serves 4 to 6
Ingredients: 8 guajillo chiles, stemmed and seeded; 3 dried chipotle chiles, stemmed and seeded; 2 to 4 tablespoons vegetable oil; 3 pounds boneless beef short ribs; 1 large yellow onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 1 (12-ounce) bottle Negro Modelo or other dark Mexican beer; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 1/2 tablespoons dried Mexican oregano; 1 1/2 tablespoons kosher salt; 1/2 cup water; Corn tortillas, warmed, for serving; Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges, for serving

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Guajillo-Braised Beef Short Rib TacoAlex Farnum

Everyone has his or her favorite Tacolicious taco, but this is mine, hands down. These short ribs cooked slowly with guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness. You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You'll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat. This dish can be on the spicy side, so if you're really sensitive to heat, cut back a little on the chiles.

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