Step 1

Preheat oven to 325F

Step 2

Heat a comal or cast iron skillet over medium heat until hot, then toast the guajillo peppers in the pan, stirring contantly, 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.

Step 3

Salt your short ribs on all sides. Heat the vegetable oil in the Dutch oven until hot but not smoking, and, working in batches, brown the ribs until they are nice and caramelized on both sides. This will take at least 10 minutes for each batch. Remmove the ribs to a plate.

Step 4

In the same pot (do not clean it out) brown the onions for about 7 minutes until they start to soften, stirring often. The moisture of the onions will help release some of the browning (and flavor!) from the bottom of the pot. Add the garlic for the last 2 minutes of cooking.

Step 5

Add the peppers back to the pan, along with the beer and stir well. Bring to a simmer, then lower heat and gently simmer for a few minutes, until the peppers are softened.

Step 6

Put the beer and peppers into a blender or food processor, along with the cumin, oregano, salt, pepper, and water. I like to let it cool for a few minutes before blending until completely smooth. Note: use caution, hot liquids tend to 'explode' upwards in a blender, so make sure you have the top on. I like to cover the top with a dish towel just in case.

Step 7

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

Step 8

Cover the pot and bake in the oven for 3-4 hours, or until the meat is fork tender and shreds easily. You will need to give the pot a stir about once an hour. My ribs took 3 1/2 hours. If your sauce seems to be getting too thick you can add a bit more beer or water to thin it as it cooks. Note: I like to use a silicone spatula to scrape the sides of the pan down because the chili sauce has a tendency to burn towards the end of the cooking if it is splattered on the pan.

Step 9

Remove the ribs and shred them with two forks. Taste the sauce to adjust any of the seasonings. I found mine needed a touch of sugar bring out the flavor of the chilis. Re-combine the meat and sauce.

Step 10

Seve on warmed corn tortillas topped with your favoite toppings...I used minced red onion, cilantro, and crumbled cojita cheese. Homemade slaw and salsa are great sides.