Yield: about 6 serving


  • 8 dried guajillo chiles, stemmed and seeded
  • 3 dried chipotle chiles, stemmed and seeded
  • 2-4 tbsp. vegetable or canola oil
  • 3 lbs. boneless beef short ribs
  • 1 large yellow onion, chopped
  • 2 cloves garlic, coarsely chopped
  • 1 (12 oz.) bottle dark Mexican beer, such as Negro Modelo
  • 2 tsp. ground cumin
  • 1 tsp. freshly ground black pepper
  • 1½ tbsp. dried Mexican oregano
  • 1½ tbsp. kosher salt
  • ½ cup water
  • Fresh tortilla, for serving
  • Chopped cilantro, for serving
  • Chopped onion, for serving
  • Sliced avocado, for serving
  • Salsa and/or sour cream, for serving
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  • step 1: HideShow Images

    Heat the oven to 325˚ F. Working in batches, in a dry, heavy skillet over medium heat, lightly toast the dried chiles about 30 seconds on each side until fragrant but not blackened. Press down gently with a spatula to help the chile make contact with the pan if necessary. Set aside the toasted chiles.

  • step 2: HideShow Images

    Heat 2 tablespoons of oil in a Dutch oven or other heavy pot with a lid over medium-high heat. Once the oil is hot, add the short ribs in batches to avoid overcrowding. Sear for about 3 minutes on each side, until they have a uniformly browned crust. Add more oil if needed to prevent scorching. Remove the finished pieces to a plate and set aside.

  • step 3: HideShow Images

    Add the onion to the same pot and cook for about 5 minutes, stirring occasionally, until it begins to brown. Add the garlic and cook about 2 minutes more. Pour in the beer, add the toasted chiles, and reduce the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable, about 5 minutes. Remove from the heat and let cool slightly.

  • step 4: HideShow Images

    Transfer the contents of the pot to a blender and reserve the pot. Add the cumin, pepper, oregano, salt, and water to the blender. Blend on high speed until smooth and creamy, adding more water if needed to thin the mixture a bit.

  • step 5: HideShow Images

    Return the seared meat to the pot and pour in the pureed chile mixture. Cover, transfer to the oven, and cook, stirring occasionally, for 3-4 hours, until the meat is fork-tender.

  • step 6: HideShow Images

    Remove the meat from the pot and shred with two forks. Taste and adjust seasoning as needed. Serve with fresh tortillas, cilantro, onion, avocado, salsa and/or sour cream as desired.