Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix, bulk -- 1 3/4 cups
Onion, chopped -- 3 1/2 cups
Garlic, minced -- 2 Tbsp
Beef base -- 1 Tbsp
Tomato paste -- 7 Tbsp
Cherries, dried, chopped -- 1 3/4 cups
Chipotle in adobo -- 5 Tbsp
Oregano, dried -- 3 1/2 Tsp
Paprika, smoked -- 1 3/4 Tsp
Water, hot -- 5 1/4 cups
Oil, canola -- 7 Tbsp
Beef, short ribs, english style, 2 inches long -- 8 3/4 lbs
Vinegar, apple cider -- 9 oz
Wine, red -- 38 oz
Tortillas, white corn, grilled -- 30 ea
Preheat oven to 300 degrees Fahrenheit.
Combine Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix, onion, garlic, beef base, tomato paste, dried cherries, chipotle in adobo, oregano, paprika, and hot water in blender.
Blend until smooth and set aside.
Heat canola oil in a large dutch oven over medium high heat. Season beef ribs with salt and pepper.
Working in two batches, sear beef on all sides for about two minutes. Transfer them to a plate.
When all the beef is seared, add them back to the dutch oven, covering them with the mole sauce, apple cider vinegar, and wine.
Braise the beef in the oven for about 2-2 1/2 hours, or until the short ribs are tender and have fallen off the bone.
Remove ribs from sauce and discard the bones and fat. Shred the meat into a bowl, adding sauce and mixing thoroughly.
To assemble tacos, lay out 3 grilled tortillas, spoon 2.5oz (1/4 cup) of meat and sauce onto each tortilla, and serve with a wedge of lime.
Garnish with toppings such as: pickled red onion, cilantro sprigs, avocado crema, or thinly sliced radishes.