• Pat the short ribs dry and season with salt and pepper. Heat a large skillet to medium heat and spray with cooking oil or add 1 tablespoon olive oil to the pan. Sear the short ribs on each side for about 2 minutes until they have a nice sear.
• Transfer the short ribs to a slow cooker. Top the ribs with the enchilada sauce, canned tomatoes, spices, garlic, onion, beef broth, lime juice, and herbs if using.
• Cook on low for up to 8 hours or on high for up to 4 hours. The ribs are done when they are falling off the bone and fork tender.
• When ready to serve, remove the ribs from the slow cooker and shred, discarding the bones. If desired, spoon a little bit of the sauce remaining in the slow cooker over the meat.

  At this point, you can use the meat for tacos, burritos, bowls, nachos, and more. Below are the directions for the tacos photographed

To make the tacos:

Warning: You need high heat, and this will get smoky. Turn on the exhaust fan in the kitchen before you get started. This process goes quickly, so it is best to prep your ingredients ahead of time.

• Heat a cast iron skillet to high heat. When the skillet is very hot, dip the tortilla in the enchilada sauce, carefully and quickly butter the skillet and place the soaked tortilla in the hot skillet.
• Add the cheese and meat to the tortilla; once the tortilla has begun to brown, fold one-half of the tortilla over. If needed, flip the tortilla to brown the other side until it is crisp. Serve immediately.