• Build the Adobo
• Preheat oven to 350°F. On a sheet tray, combine 8 cloves garlic, 1 tablespoon black peppercorns, 2 teaspoons whole cloves, 1½ teaspoons ground ginger, 1 teaspoon cumin, 1 tablespoon + 1½ teaspoons thyme, 1 tablespoon + 1½ teaspoons oregano, 7 bay leaves, and 3 tablespoons sesame seeds and toast for about 15 minutes, until fragrant.
• Meanwhile, cover 20–22 dried ancho chiles with boiling water and let sit for 20 minutes until softened.
• Transfer the toasted spices, softened chiles (reserving some soaking liquid), 1 cup dark Mexican beer, and ¼ cup white vinegar to a blender. Blend until completely smooth, adding enough chile soaking liquid as needed to form a thick, smooth paste. Strain if needed.

Season and Sear the Beef

• Season 4 lbs beef short ribs or chuck roast generously with kosher salt and let sit for 30 minutes.
• Heat a Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, allowing fat to render. Remove and set aside.

Marinate

• Coat the seared beef with about half of the prepared adobo (reserve the remaining half) and refrigerate for at least 4 hours or overnight.

Braise

• Preheat oven to 325°F.
• Line the pot with banana leaves if using. Return the marinated beef to the pot along with ½ white onion (chunked), 6 cloves garlic, 3 bay leaves, and 1 teaspoon black peppercorns. Add enough water to cover the meat by about 1 inch.
• Cover tightly and braise for about 3 hours (short ribs) or 3–3.5 hours (chuck) until the meat is very tender and easily shreds. Remove the meat and reserve the braising liquid.

Build the Consommé

• Increase oven to 350°F. Place 8 cups canned diced tomatoes with juices and 3 cloves garlic on a sheet tray and roast for about 30 minutes until slightly caramelized.
• In a skillet, toast 10–12 dried cascabel chiles over medium heat for about 2 minutes until fragrant.
• Transfer the roasted tomatoes, garlic, cascabel chiles, and the reserved half of the adobo to a blender and blend until smooth.
• In a pot, combine this mixture with about 4 cups reserved braising liquid and bring to a simmer. Cook for 25–30 minutes until slightly thickened but still pourable.
• Return the shredded beef to the sauce and adjust salt to taste.

Serve

• Serve in bowls with chopped cilantro, diced onion, and lime wedges, or dip corn tortillas into the reserved fat from the broth, fill with beef, and griddle in a cast iron pan until crisp. Serve with consommé for dipping.