Step 1

Start by cutting your short ribs into bite sized pieces

Step 2

In a sauce pan sauté short ribs, seasoning with 1 tea spoon of the following, salt, pepper, onion and garlic powder and oregano. Let sauté for about 5-10 minutes until they start to brown.

Step 3

Once they are browned add in 1 cup of water and cover. Let simmer on medium for about another 10 minutes or until the water has evaporated. Mix every couple of minutes.

Step 4

Set a pot to boil. Add 1 lb of peeled and rinsed tomatillos and 2 jalapeños. Let boil for about 10 minutes or until the tomatillos are not bright green anymore. Remove from water and add to blender

Step 5

In the same pot of water and in your seeded dry peppers to hydrate. (About 5 min until soften). Add to blender

Step 6

Add 5 garlic cloves and half an onion to the blender

Step 7

Season with a teaspoon of salt, pepper and tomato bouillon. Add 1 cup of the water from the pot and blend well until you have a smooth sauce

Step 8

Add the sauce to your pan of short ribs and 1 extra cup of water. Season to taste if needed.

Step 9

cover and let simmer on medium low for about 20 minutes.

Step 10

serve and enjoy!