Beef braised in Spanish Sherry and Mediterranean herbs, served in crispy corn shells.
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Season the short ribs generously with salt and sear in a heavy Dutch oven with olive oil until a deep mahogany crust forms on all sides.
Remove beef and sauté onions and garlic in the rendered fat until translucent, then deglaze the pan with the Spanish Sherry, scraping all browned bits from the bottom.
Add the beef broth, dried chilies, rosemary, pimentón, and saffron; return the beef to the pot ensuring it is submerged.
Cover and braise in a 300°F (150°C) oven for 3.5 to 4 hours until the meat is completely tender and falling off the bone.
Remove the meat to shred it, discarding bones; strain the braising liquid (consomé) into a bowl, skimming off the orange-tinted fat from the surface into a separate small dish.
Heat a flat griddle; dip a corn tortilla into the reserved fat, place on the griddle, and top with shredded Manchego and a portion of the shredded beef.
Fold the tortilla over and fry until the exterior is crispy and the cheese is melted, repeating for all tortillas.
Serve the crispy tacos immediately with a side of the hot, strained Sherry-infused consomé for dipping.
