The Short Ribs Beef

1. Preheat oven to 350F





2. Remove the seeds and strings from all the guajillo peppers.





3. Heat a Dutch oven enamel cast iron pot over medium heat until hot, then toast the guajillo peppers in the pan, stirring constantly, until they darken. This will only take about 30–45 seconds. Try not to let them get black, which can make them bitter. Remove to a plate.





4. Season the ribs with salt and pepper and place them in the hot pot to brown. Do it in parts, all the ribs do not fit in the pot. Remove a plate.





5. When you have finished browning the ribs. In the same pot, place the onion with the crushed garlic cloves and fry for about 5 minutes or until the onion crystallizes. Don’t let the garlic burn





6. Add the chile guajillo back to the pot with the onion, and garlic. Stir well. Add a bottle of Mexican beer. Bring to a simmer for 7 minutes or until everything is softened.





7. Put the mix in a blender or food processor. Add the cumin, the teaspoon of salt, black pepper, and water. Blending until completely smooth.





8. Pour the pureed sauce back into your dutch oven pot. Add the ribs and any accumulated juices into the sauce and give it a stir to combine.





9. Cover the pot and bake in the oven for 2–3 hours, or until the meat is tender and shreds easily. If the bone comes off on its own before this time, it is a sign that your ribs are ready.





10. You will need to give the pot a stir about once an hour.





11. Taste the sauce to adjust any of the seasonings. Re–combine the meat and sauce.





12. Remove all bones from ribs, and shred the meat.





13. The ribs are ready for tacos.

Assemble your Tacos

1. Heat the tortillas.





2. First, put some of the Colored Cabbage slaw salad for Tacos. 





3. Then, add a portion of Short Ribs.





4. Add a little of the cut vegetables on top of the meat.





5. Add the grated cheese.





6. Garnish with cilantro and a few drops of lemon.