First we hung the short ribs over the fire for about an hour to develop some smoke flavor. In a perforated pan we roasted Ancho peppers, Guajillo peppers, Chili de Arbil peppers, 6 garlic cloves, one white onion, one red pepper, 3 scallions, and a tomato which was then blended with chipotles in adobo. We browned the short ribs down on the grates before cutting them into sections. We added the blended pepper/veggie mix and homemade beef broth (the consommé) to the yeti Ranch Pan. After adding the short ribs we covered the Ranch Pan with a #12 skillet and placed coals on top to create even heat from the top and bottom. After 3 hours of braising we removed and shredded the shorts ribs. We strained some of the fat from the consommé into a bowl to dip the corn tortillas (this allowed for a killer crisp) which we fried on an antique Griswold griddle. Flipped, Oaxaca cheese, cilantro-lime-onion, drizzled consommé, folded, flipped. We made elote as a side, had extra consommé for di...