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1
Put the short ribs in a large heavy pot.
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2
Season with 3 teaspoons salt and cover with water by about 1 inch.
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3
Bring to a boil over medium heat, skimming any foam from the surface.
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4
Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours.
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5
Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone.
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6
Skim the fat off the broth in the pot; reserve the broth.
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7
Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes.
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8
Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.
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9
Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth.
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10
Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes.
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11
Add the shredded meat and simmer 10 more minutes.
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12
Season with salt and pepper.
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13
Use tongs to divide the meat among the tortillas.
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14
Top with pickled onions; serve with the remaining cooking liquid and lime wedges.
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15
Pickled Red Onions
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16
Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours.
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17
Photograph by Andrew McCaul
