Toast the chiles and remove the seeds, soak the chiles in the chicken stock.
Rast the roma tomatos at 350 degrees until blistered.
Season the oxtail and short ribs dust in flour and sear on all sides.
Add tomatoes, garlic, cumin, pepper, clove, oregano, onion and vinegar to the chicken stock and blend smooth using a stick blender and then transfer to a blender to puree fine.
Pour mixture into the pot with the oxtail and short ribs add the cinnamon stick and braise at 350F for 3 hours or until tender.
Remove the short ribs and place in the center of the plate and top with the oxtail; reduce the liquid in a small pot for 10 minute on high heat until a thick sauce is forms.
Pour the sauce over the oxtail and garnish with the popcorn shoots, watermelon radish and lime wedge.
Keyword Ancho Peppers, Beef, Guajillo Peppers, Oxtail, Roma Tomatos
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