Four 3-inch short ribs
8 ancho chiles, deveined
1 pound onions, quartered
5 cloves garlic
3 ounces piloncillo
4 cups pulque or beer
1/2 cup agave nectar
1/2 cup tequila
1 ounce fresh lard
3 agave or maguey leaves
4 cactus paddles, spines removed
Serving suggestions: beans and tortillas
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