30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Taco Casserole
A sophisticated taco casserole featuring slow-braised short ribs in a chipotle sauce, layered with handmade tortillas and artisanal cheeses.
Total Time
240
Yield
6
Calories
700 cal
Difficulty
Medium
Cuisine
Mexican
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What You'll Need
Equipment:
Dutch oven, 9x13 inch baking dish, Large skillet •
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Instructions
Preheat oven to 325°F (160°C).
Season the Short ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides.
Remove short ribs and set aside. Add Onion and Garlic to the Dutch oven and sauté until softened.
Add the Chipotle peppers in adobo sauce and Adobo sauce. Cook for 1 minute.
Deglaze the pot with Red wine, scraping up any browned bits. Add Beef broth. Return Short ribs to the pot.
Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until short ribs are fork-tender.
Remove short ribs and shred the meat. Strain the braising liquid and reduce slightly on the stovetop.
Lightly grease a 9x13 inch baking dish.
Layer 6 Tortillas on the bottom of the dish. Spread half of the shredded Short rib meat over the tortillas. Drizzle with some of the reduced braising liquid.
Sprinkle with 1/2 cup of the Queso Oaxaca and 1/2 cup of the Asadero cheese.
Repeat layers: 6 Tortillas, remaining Short rib meat, braising liquid, and remaining cheeses.
Bake for 15-20 minutes, or until bubbly and cheese is melted.
Top with Mexican crema, Pickled red onions, and Fresh cilantro before serving.
