1. Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate. 2. Heat 1 tablespoons oil in a skillet over medium-high heat. 3. Add the onion to the skillet and cook, stirring occasionally, until it starts to brown (5 minutes). Add the garlic and cook for an additional 2 minutes. 4. Pour in the beer, add the toasted chiles and turn down the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable (5 minutes). Remove from the heat and let cool. 5. Transfer the contents of the pot to a blender. Add the cumin, pepper, oregano, salt and water to the blender and blend the mixture on high speed until smooth. 6. Add the short rib meat to the crockpot and then pour the sauce over the meat. Cook on low 8-10 hours or high 5-6 hours. 7. Shred meat and serve with warm corn tortillas, chopped white onions, fresh cilantro, salsa and lime wedges. Enjoy! ---------------------------------------------------------------------------
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