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1
Heat oven to 325 degrees.
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2
Season short ribs with 3 teaspoons salt and the black pepper.
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3
Let rest while you prepare sauce.
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4
Place a large, dry Dutch oven over high heat.
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5
Add garlic, peppers and onion to the dry pan.
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6
Cook, turning occasionally, until lightly charred all over, about 10 minutes.
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7
Transfer garlic, peppers and onion to a blender.
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8
Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt.
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9
Puree until smooth.
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10
Return Dutch oven to medium-high heat.
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11
Add olive oil.
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12
Sear short ribs in batches, until well-browned all over, about 20 minutes.
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13
Transfer browned ribs to a bowl.
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14
Stir chile powder, cumin and coriander into pot and cook until fragrant, about 30 seconds.
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15
Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes.
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16
Stir in tomato-pepper puree and beer and bring to a simmer.
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17
Return short ribs to pot, cover and transfer to oven.
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18
Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours.
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19
(If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.)
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20
Once ribs are cool enough to handle, remove from pot, reserving sauce.
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21
Shred meat and discard bones and gristle.
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22
If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon.
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23
Return meat to pot.
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24
Heat broiler.
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25
Spread tortilla chips on a rimmed baking sheet.
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26
Top evenly with meat and sauce.
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27
Sprinkle cheese over the top.
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28
Broil until hot and cheese is melted, 1 to 2 minutes.
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29
In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste.
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30
Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired.
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31
Scatter the chopped cilantro leaves over top.
