A short rib will need slow and long cooking to get it to a stage where it can be stripped from the bone or eaten off it with ease. Perfect Sunday afternoon cooking!
Heat the oil in a casserole over medium-high heat and brown ribs (5-7 minutes). Add cumin and stir until toasted (1 minute), then add chillies, vinegar, garlic, oregano and 100ml water. Bring to the boil, season, cover and braise over low heat until beef is falling off the bone (3 hours). Uncover and cook until beef starts to caramelize (30 minutes). Keep warm, then pull the meat from the bones to serve.
For coriander and lime sauce, process ingredients in a blender until smooth.
Heat a frying pan over high heat, add the tortillas one at a time and cook, turning once, until brown (2-4 minutes). Wrap in a tea towel to steam.
Serve beef with tortillas and top with cheese, onion, tomato and the remaining coriander or your favourite toppings and with coriander and lime sauce to the side.
1 Tablespoon olive oil
1.8kg Beef short ribs, cut in half through the bone
1 Tablespoon cumin seeds, coarsely chopped
175g La Morina Chipotle chillies in abodo sauce , coarsely chopped
1 Tablespoon red wine vinegar
2 Garlic cloves, crushed
1 Tablespoon oregano leaves
White corn tortillas or your favourite wrap
CORIANDER AND LIME SAUCE
60ml Olive oil
1 Bunch coriander, plus extra leaves to serve
½ Bunch Italian parsley
1 Garlic clove, finely chopped
1 Green jalapeno chilli, coarsely chopped or more to taste
Juice of 6-8 limes
Salt and pepper to taste