This dish can be served in many different styles. The short ribs can be cut into large pieces and plated with a starch such as rice, mashed potatoes, or polenta, or served in the braising pot family style. They can also be shredded and served in a taco, burrito or enchilada (for enchiladas, remove and shred the meat for the filling, use the sauce on top, and garnish with cotija cheese).
4 lbs. boneless short ribs
3 dried chipolte chilis, stems and seeds removed
5 dried pasilla chilis, stems and seeds removed
1 t. cumin seeds
1 t. dried Mexican oregano
1 28 oz. can diced tomatoes
4 cloves garlic, peeled
1/3 c. cider or white vinegar
2 T. vegetable oil
3 white onions, diced
2 quarts water
Remove seeds and stems from chilis.
Heat a saute pan for 30 seconds. Add the chilis and cumin and heat for 1 minute. Add the oregano, tomatoes, garlic and enough water to cover the chilis (about 1 1/2cups)...
...and simmer for 30 minutes.
Spoon chili mixture into a blender with the 1/3 cup vinegar.
In a large dutch oven, saute the onions in oil until translucent and brown. Season the short ribs with salt and brown slightly with the onions as well.
Pour in the chili mixture and add about two quarts water.
Simmer the tinga for 5 hours on low heat, adjusting the liquid (water) if necessary. Periodically stir the bottom to prevent burning. However, don't over-stir.
5 hours later...