Instructions

• Cut the tops from the dried chiles and discard the stems and seeds.
• Place the chiles in a large pot with the water. Bring to a boil, remove from the heat, and soak for 15 minutes.
• Drain the chiles and blend them with the chipotle in adobo and 2 cups of beef broth until smooth.
• Season the short ribs all over with salt.
• Heat 1 tablespoon of oil in the pot over medium heat. Sear the short ribs in batches on all sides, adding the remaining oil as needed. Set the ribs aside.
• Wipe out excess grease. Add the onion, carrots, garlic, blended chiles, and remaining broth.
• Stir in the tomato paste, bay leaves, cinnamon stick, chili powder, cumin, oregano, remaining salt, and pepper.
• Return the short ribs to the pot. Bring to a boil, then cover and simmer for 3½ to 4 hours, stirring occasionally, until tender.
• Remove the ribs and set them aside. Strain the stock, discard the solids, and keep the liquid warm.
• Pull the meat from the bones and shred it, discarding bones and large pieces of fat.
• Dip one tortilla in the warm cooking liquid and let the excess drip off. Place it in a skillet over medium heat.
• Top with about ¼ cup shredded meat and 2 tablespoons cheese. Fold and cook 2 to 3 minutes per side until golden and crisp. Repeat with the remaining tortillas.
• Keep finished tacos on a wire rack over a sheet pan so they stay crisp.
• Serve the tacos immediately with diced onion, cilantro, lime wedges, and bowls of the warm cooking liquid for dipping.