Ingredients:

• 2 lbs bone-in short rib
• Salt and freshly ground black pepper
• 1 Tbsp vegetable oil
• 3/4 cups beef broth
• 1-2 chipotle chilies in adobo
• 2 garlic cloves
• 1 tbsp ground cumin
• 1/2 tbsp dried oregano
• 1/4 tsp ground cloves
• 2 bay leaves
• 2 tbsp lime juice

Directions:

1. Add oil to instant pot and sear on each side for two minutes
2. Set slow cooker setting to high for four hours
3. Remove short rib and shred with fork
4. Add back to liquid and simmer until liquid evaporates
5. Refrigerate overnight and reheat the next day for best flavor
6. When ready to serve, place short rib under a broiler or the top rack of a preheated 450°F toaster oven and cook until the surface is crisped. Roughly 6-8 minutes.
7. Serve on a tortilla with diced onions, Oaxaca cheese and cilantro