In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands.
Place a good portion of shredded beef on a tortilla shell. Top with some sweet chile sauce, diced cilantro and onions.
To make sweet chile sauce, mix one-part honey with one-part chile paste, adding a teaspoon of minced garlic to every 1/4 cup of sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Big and Little's, Chicago, IL
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