6Low Carb Small Taco size Tortillas - or corn tortillas if not low carb
1cupsShredded Cheese
1Bunch Cilantro
Instructions
Cut the short ribs apart. Coat with olive oil and salt and pepper.
Heat your dutch oven to high - or set your Instant Pot to Saute.
Add the short ribs and brown on each side for a few minutes. Remove and set aside.
Remove the stems and seeds from the chilies and add them and the tomatoes to a pan. Add stock to cover. Bring to a boil and cook for 15 minutes. You can just leave the Instant Pot running on Saute to accomplish this.
If you like a lot of heat, scoop the the chilies and tomatoes out of the stock and add them to a blender and pulse until smooth. If not, just remove the peppers. Adding them to the sauce adds quite a bit more heat.
To the blender, add spices, apple cider vinegar, 1/2 onion, chipotle pepper, garlic, and 1 cup of the cooking liquid. Pulse again until smooth to make the sauce. Add more of the cooking liquid to thin if necessary.
In an Instant pot saute the meat on both sides. Add the sauce on top and stir to coat. Then add the cinnamon and bay leaves. Cook for 4-8 hours until tender. Adding beef stock as needed. You want it thick but not too thick.
Scoop out the meat and use forks or claws to shred the meat. Discard the bones. Add sauce to the meat just enough to coat. You don't want it soupy.
Preheat a frying pan on high. Scoop out one cup of the sauce and put it in a dish big enough for the tortilla to lay flat.
Dip the tortilla in the sauce and let it drip. Fry the tortilla in the pan on both sides until browned. After the flip, add the meat and the cheese. Fold over and remove when the cheese is melted. Top with fresh chopped cilantro.
Serve with a small bowl of the leftover sauce for dipping!