Mole-Braised Short Rib Tacos with Radish Salsa

**Prepare the Chiles:** Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them. Soak the toasted chiles in hot water for 20-30 minutes to soften.

**Make the Mole Sauce:** In a blender or food processor, combine the softened chiles, tomatoes, onion, garlic, almonds, raisins, Mexican chocolate, cinnamon, cumin, oregano, and 1 cup of chicken broth. Blend until smooth. Season with salt and pepper to taste.

**Sear the Short Ribs:** Preheat oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.

**Braise the Short Ribs:** Pour the mole sauce over the seared short ribs. Add the remaining chicken broth, ensuring the short ribs are mostly submerged. Bring to a simmer on the stovetop.

**Bake the Short Ribs:** Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork.

**Make the Radish Salsa:** While the short ribs are braising, prepare the radish salsa. In a bowl, combine the thinly sliced radishes, diced red onion, chopped cilantro, and lime juice. Season with salt to taste. Adjust ingredients to your liking.

**Shred the Short Ribs:** Once the short ribs are cooked, remove them from the Dutch oven and let them cool slightly. Shred the meat with two forks, discarding the bones and any large pieces of fat.

**Warm the Tortillas:** Warm the corn tortillas in a dry skillet or microwave.

**Assemble the Tacos:** Fill each warm tortilla with shredded mole-braised short ribs, top with radish salsa, and a squeeze of lime juice. Serve immediately.