3 cups (24 fl. oz./750 ml) low-sodium beef broth, plus more as needed
4 dried ancho chiles
2 Tbs. olive oil
5 lb. (2.5 kg) bone-in beef short ribs
Kosher salt and freshly ground pepper
1 yellow onion, finely chopped
4 garlic cloves, minced
1 cup (8 fl. oz./250 ml) dry red wine
16 to 20 flour or corn tortillas, warmed
1 cup (8 oz./250 g) Mexican crema, sour cream or crème fraîche
Fresh cilantro leaves for serving
Directions
To make the preserved onions, in an exceedingly nonreactive bowl, whisk along the vinegar, sugar and salt till the sugar and salt area unit dissolved. Add the onion slices and toss to coat. Let stand at temperature, stirring sometimes, for half-hour. Use now or store in AN airtight instrumentality within the icebox for up to a pair of weeks.
Preheat AN kitchen appliance to 350°F (180°C). in an exceedingly cooking pan over high heat, bring the broth to a boil, then take away from the warmth and add the chiles. put aside to steep.
In a significant ovenproof pot over medium-high heat, heat the vegetable oil. Season the cut of beef everywhere with salt and pepper. operating in batches, add the ribs to the pot and sear till tanned on all sides, regarding four minutes per facet. Transfer to a plate and put aside. Add the onion to the pot and cook, stirring typically, till golden, regarding four minutes. Add the garlic, season with salt and pepper, and cook simply till the garlic is soft, regarding one minute. Add the broth, chiles and wine, stirring to accumulate any tanned bits on all-time low of the pot. Nestle the ribs within the liquid, cowl the pot and transfer to the kitchen appliance. Bake till the meat falls off the bones, a pair of 1/2 to three hours. Check the pot each forty five minutes some to form positive there's enough liquid, adding additional broth as needed; it ought to reach regarding simple fraction of the far the perimeters of the ribs.
Using device, transfer the ribs and therefore the chiles to a plate to cool down. Set the pot with the change of state liquid aside to cool down. once cool enough to handle, exploitation your hands or a pair of forks, shred the meat and put aside. Discard the bones. employing a giant spoon, skim the fat off the highest of the cooled liquid within the pot. Transfer the contents of the pot and one of the chiles to a liquidiser and method to a swish puree. come back the pureed sauce to the pot and convey to a overboil high heat. Cook till the sauce reduces by 0.5, regarding five minutes. Add the sliced meat and cook simply till warm through, regarding four minutes.
To assemble, fill the tortillas with the meat and high with some drained preserved onions, a small indefinite quantity of crema and a few cilantro. Serve now. Serves six to eight.
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