A fusion twist using cilantro and chicha de jora base for the beef, served with melted cheese.
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Season the beef short ribs generously with salt and pepper, then sear them in a heavy-bottomed pot until a deep brown crust forms on all sides.
Remove the beef and in the same fat, sauté the onions, garlic, aji amarillo, and aji panca until the mixture is fragrant and the onions are translucent.
Blend the cilantro with a splash of chicha de jora until it forms a smooth, vibrant green paste and add it to the pot, cooking for 5 minutes to remove the raw herb taste.
Deglaze the pot with the remaining chicha de jora and beef stock, return the ribs to the liquid, and braise on low heat for 3 to 4 hours until the meat is falling off the bone.
Remove the meat, shred it finely, and strain the braising liquid (consomé) into a bowl, skimming off the bright green oil that rises to the top.
Dip a corn tortilla into the top layer of the consomé to coat it in the flavored oil and place it on a hot flat griddle or comal.
Top the tortilla with a generous amount of Oaxaca cheese and the shredded 'Seco' beef, folding it over until the cheese is melted and the exterior is crispy.
Serve the quesabirrias hot with a side of the strained cilantro-infused consomé for dipping and a squeeze of lime.
