Guajillo-Braised Beef Short Rib Tacos

Directions

1. 1
   Preheat the oven to 325 degrees F. Toast the guajillo chiles in a hot skillet over medium heat, about 30 seconds to a minute per side. Set the chiles aside.
2. 2
   In a large Dutch oven, heat the oil over medium high heat. Sear the meat in batches to brown all sides, about 3 minutes per side. Set the meat aside on a plate.
3. 3
   Add the onion to the same Dutch oven over medium heat, and cook for five minutes, stirring as needed.
4. 4
   Add the garlic and cook for two minutes more.
5. 5
   Add the beer and toasted chiles to the pot, stir, and turn the heat to low. Cook the mixture uncovered for about 5 minutes, stirring occasionally.
6. 6
   Remove the pot from the heat and let the mixture cool.
7. 7
   Pour the contents of the pot to a blender.
8. 8
   Add the cumin, pepper, oregano, salt, and water. Blend on high until smooth.
9. 9
   Pour the mixture back into the pot.
10. 10
    Add the meat back into the pot and turn it to coat it with the sauce. Cover the pot and place it into the preheated oven. Braise the meat in the oven for 3 hours.
11. 11
    Remove the pot from the oven and, using two forks, shred the meat.
12. 12
    Serve with the red onions, pico de gallo, cilantro, limes, and tortillas.