Ingredients

• 2 tablespoons vegetable oil
• 8 English cut beef short ribs
• 2 tablespoons light brown sugar
• 1 tablespoon chipotle chili powder
• 1 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 12-ounce can sparkling water or club soda
• 1 recipe pineapple salsa
• 12 street taco flour tortillas

Cooking

1. Preheat oven to 325 degrees F.
2. In an oven-safe, heavy bottomed pot (with a lid), heat the oil over medium heat. Add the short ribs and brown on all sides.
3. Whisk together the brown sugar, chipotle chili powder, salt, smoked paprika and garlic powder. Sprinkle the seasonings over the browned short ribs.
4. Pour the sparkling water into the pot and scrape up any browned bits stuck to the bottom. Put the lid on the pot and place the pot into the oven.
5. Cook the short ribs for 2 1/2 - 3 hours, until they are fall off the bone tender.
6. Shred the meat, removing any large pieces of fat and discard the bones.
7. Stir in a little of the cooking liquid to the shredded beef. Top each tortilla with the beef and the pineapple salsa.