Hatch Chile Queso w/ Barbacoa

Barbacoa:

1. Thoroughly season the short-ribs with salt and pepper.
2. Heat oil on high heat until smoking and brown beef on all sides.
3. Add back beef to a pot and add in the rest of the ingredients (beef stock, garlic, guajillo chiles, canned chipotle peppers, cumin, Mexican oregano, cinnamon stick, bay leaves).
4. Cover with parchment paper and the lid and place in an oven at 300 degrees Fahrenheit for 5 hours.
5. Remove beef from pot and shred.

Queso:

1. Roast hatch chiles on fire until skin is blackened.
2. Let rest on a tray (20 min) and cover with foil to let steam.
3. Peel skin, deseed, and dice hatch chiles.
4. In a large pot, sauté onion and garlic with butter until translucent.
5. Add hatch chiles and tomatoes and sauté for a couple of minutes.
6. Add in the cheeses (American, cheddar, pepper jack) and milk and melt together on low heat (turn off heat once melted to prevent sauce from breaking).
7. Add pickled jalapeños and cilantro.

Serve the queso in a bowl with the barbacoa on top and garnish with pickled onion, pickled jalapeños, and cilantro. Enjoy with homemade or store-bought tortilla chips.