Wagyu Short Rib Birria Tacos with Infused Consommé, Quesillo, and Charred Habanero Salsa

Wagyu Short Rib Birria Tacos with Infused Consommé, Quesillo, and Charred Habanero Salsa

This is the taco that ends all arguments about what “the best taco” is. Japanese A5 wagyu short ribs get rubbed with a dark, smoky chile paste, seared hard, then braised for eight hours in a consommé that’s been infused with 15 mg of clean THC per serving. The meat becomes spoon-tender, almost liquid, and tastes like beef distilled to its purest form. You dip warm tortillas in the shimmering red fat on top, stuff them with the shredded meat and melted Oaxacan quesillo, fry them crisp on the plancha, and serve with tiny cups of the hot consommé for dunking. One bite and you’re speaking fluent Spanish whether you know it or not.

Serves 8 people (3 tacos each + consommé)  

Active time: 3 hours | Total time: 12 hours + 10-day infusion  

Dosage: 15 mg THC per person (120 mg total in the consommé)

Infusion (start 10 days ahead)  

Decarboxylation  

3.43 g cannabis flower testing 22 % THC  

240 °F for 40 minutes, cool in oven.

Infused beef tallow (makes 2 cups, exactly 120 mg usable THC)  

2 lb rendered wagyu or beef tallow  

3.43 g decarbed flower  

1 tsp sunflower lecithin granules

Melt tallow, combine with weed and lecithin in a mason jar, water-bath at 185 °F for 2 hours, shaking every 20 minutes. Strain hot through cheesecloth + coffee filter. Chill solid.

Birria  

5 lb bone-in wagyu (or prime) short ribs, cut English-style  

½ cup guajillo paste (toasted and rehydrated dried chiles, blended smooth)  

¼ cup ancho paste  

¼ cup chipotle in adobo  

10 cloves garlic  

2 tbsp Mexican oregano  

2 tbsp ground cumin  

1 tbsp ground coriander  

1 cinnamon stick  

4 bay leaves  

1 large white onion, charred  

6 Roma tomatoes, charred  

1 qt beef bone stock  

All the infused tallow, melted

Rub ribs aggressively with the chile pastes and spices. Sear hard in a ripping-hot Dutch oven. Add charred onion, tomatoes, cinnamon, bay, and stock. Bring to a simmer, cover, 300 °F oven for 7–8 hours until the meat completely surrenders.

Remove ribs, shred meat (discard bones or save for more stock). Strain braising liquid, skim the red fat cap, return meat to liquid. Stir in the infused tallow until it melts and the consommé turns glossy and dangerous.

Charred habanero salsa  

12 habaneros, charred black  

6 cloves garlic, charred  

Juice of 4 limes  

½ cup cilantro stems  

Salt

Blend rough, keep it stupid hot.

Assembly  

24 small (4–5 inch) fresh corn tortillas  

1.5 lb Oaxacan quesillo or mozzarella, shredded  

Lime wedges, diced white onion, cilantro

Heat a cast-iron comal or plancha. Dip tortillas in the red fat floating on the consommé, lay on the hot surface, top with meat and cheese, fold, fry until crisp and blistered on both sides.

Serve three tacos per person with a small cup of steaming consommé on the side. Garnish plate with onion, cilantro, lime, and the salsa that will make you cry.

15 mg THC per person.  

You’ll want to drink the consommé straight from the cup. Do it. Nobody’s judging.