Step 1

Toast the Chile guajillo & Arbol Chile in a dry skillet on medium heat for 3-5 minutes. Make sure not to burn them. Add to a large bowl once toasted & soak in boiling water for 15-20 minutes.

Step 2

Add the onion and garlic to a skillet with 1 tablespoon oil, cook until onion is softened, almost translucent, about 7-10 minutes. Add the tomato paste, cook it for 1 minute, then add in the two tomatoes and cook for another 5-7 minutes. Deglaze the pan with the white vinegar.

Step 3

To blend the sauce, remove the stems from the rehydrated dried Chiles, add to blender along with all the cooked veggies. Add 1 cup of the Chile water, 1 tsp cumin, 1 tsp oregano & blend until smooth.

Step 4

Salt the short ribs and sear them on all sides.

Step 5

Place in a pot with the sauce, cover it and put in a 350°F oven for about 3 hours, until the short ribs are nice and tender.

Step 6

Shred up the short ribs, add as much sauce as you want to them, and make your quesadilla with some Queso Oaxaca.

Step 1

Add the flour, butter and salt to a bowl and mix together until the butter is in small pieces.

Step 2

Pour in the hot water and mix until combined. Knead on the counter for 5-10 minutes until nice and smooth.

Step 3

Divide into 35-40g pieces and roll into balls. Cover and rest for 20-30 minutes.

Step 4

Flour the balls and roll into thin tortillas. Cook on med heat for a minute or so on each side until the tortilla looks cooked. Keep warm in a towel, in a covered pot for best results.