Barbacoa Tacos

Barbacoa:

1. Season short ribs with salt and pepper and brown them in a pot with neutral oil.
2. Once all of the beef is browned, add the rest of the ingredients (beef stock, 10 cloves garlic, guajillo chiles, canned chipotle peppers, cumin, Mexican oregano, cinnamon stick, bay leaves) and place in the oven at 325 degrees Fahrenheit with the lid on for 4 to 5 hours.
3. Shred the beef and add some of the braising liquid.

Salsa Verde:

1. Liberally coat the tomatillos, chopped onion, jalapeños, and 8 cloves garlic with olive oil and salt.
2. Broil in the oven for 10-15 minutes or until slightly charred.
3. Place the broiled contents in a food processor along with 1/2 bunch cilantro.
4. Add salt and lime juice to your liking.

Tacos:

1. Warm corn tortillas.
2. Fill each tortilla with shredded barbacoa.
3. Top with chopped cilantro and onions.
4. Drizzle with Salsa Verde.