Colorado Chile Short Ribs

Rinse the short ribs under a thin stream of cold water. Pat dry and place in a container.

To make the marinade, heat a comal, griddle, or cast-iron skillet over medium heat. Toast the chiles for a few minutes, flipping, until they darken slightly and smell fragrant. Transfer to a medium saucepan, cover with water, and add the garlic cloves. Bring to a boil over medium-high heat and simmer for about 10 minutes, until the chiles have rehydrated.

Using a slotted spoon, transfer the chiles and garlic to a blender, along with ½ cup of their cooking liquid. Add the oregano and salt and puree until smooth. Once the marinade has cooled to room temperature, pour it over the meat, making sure it is entirely covered. Cover with a lid or plastic wrap and refrigerate for at least 2 hours or up to 48 hours. When you’re ready to grill, remove the meat from the refrigerator.

Preheat your grill or a grill pan over medium-high heat. If cooking on the grill, using tongs, rub a quarter of a white onion over the grill to clean and season it. Dab a bit of vegetable oil on the onion and rub the grill again with it.

Place the ribs, in batches if necessary, on the grill or grill pan and cook (covered if on a grill), for 3-4 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices start to bubble. Flip and grill the other side for 2-4 minutes for medium. Transfer to a plate or platter. Cover and keep warm if you have more meat to grill.

Remove the bones and cut the meat into ½-inch dice. Serve with warm corn tortillas to tuck in to tacos, or use as the topping for Colorado Chile Short Rib Volcanes.