I had some short ribs in the freezer that needed cooking. I decided that I would go Latin flavors. The sauce is spicy (oh, is this spicy!) but had some sweet and chocolate notes as well. The beef is slow cooked to fall-apart tender, then topped with some cheese and sour cream.

2 pounds beef short ribs (from Happy Family Ranch) trimmed of silver skin and grizzle
1 red onion cut in quarters
1 (28- ounce) can crushed tomatoes
2 California chili pods, rehydrated (mild chili)
5 chile arbol rehydrated (hot)
1 teaspoon oregano
1 teaspoon cocoa powder
1 teaspoon chili powder
1 teaspoon garlic powder
2 tablespoons honey
1/4 cup raisins
2 tablespoons olive oil
Salt and pepper to taste
Salt and pepper to taste
4 tortillas
1 cup brick cheese and cheddar cheese, mixed and shredded
1 red onion, pickled
1 jalapeño pepper, sliced
1 bunch cilantro

Red wine for deglazing
3 cups chicken stock

Rehydrates chili peppers in a bowl by pouring boiling water over them.

In a Dutch oven or soup kettle on medium, add olive oil.

Salt and pepper short ribs and add to Dutch oven or kettle.

Brown on all sides about 3-4 minutes per side.

Add wine to deglaze pan for 2 minutes.

Add tomatoes, chilis, oregano, chili powder, and garlic.

Cover, leaving a crack and cook for 1 hour stirring occasionally, then add cocoa powder and add honey.

Cook for another hour and remove chilis.

Cook until the the beef falls off the bone and is shreddable; remove and shred.

Assembly:
Lay out tortilla.
Add beef and onions.
Add cheese and wrap.
Top with sauce from the pan.
Top with cheese.
Bake for 15-18 minutes.

Plating:
Place enchiladas on plate.
Top with sour cream and cilantro.
Place extra sauce on plate.