3 lbs. short ribs, trimmed of excess fat
8 cloves garlic
3 jalapeños, remove seeds for a milder flavor
½ tsp. red pepper flakes
1 tsp. cumin
1 tsp. coriander
1 tsp. salt
Pepper to taste
28 oz. can chopped tomato
3 Tbsp. paste
1 bottle beer
Preheat oven to 325 degrees Fahrenheit. Season short ribs generously with salt and pepper and dust with flour. Pat off excess. In a large Dutch oven over medium high heat, heat a good plug of olive oil. Add ribs to the pan and brown on all sides for about 3 minutes a side. The ribs will not be fully cooked.
Remove from pan and set aside in a bowl so that you catch all the juices.
In same pot, add onions and red pepper flakes and stir with wooden spoon scraping up all the bits. Cook for a few minutes until softened. Add garlic and jalapenos. Cook through a couple minutes. Add beer and stir with wooden spoon. Bring to a boil and add tomatoes, paste, cumin, coriander, zest of whole lime, salt and pepper. Stir well.
Add ribs back to pan. Submerging all into the liquid. Cover and cook for 3 hours. Meat should be off the bone. Pull out all bones and break up meat with the wooden spoon or pull with two forks. This can be done ahead and reheated.
Cover an oven-safe tray with nachos. Top with cheese and pulled short ribs. Heat under a broiler. Top with diced avocado (dressed with lime juice), sour cream, cheddar and cilantro.