• Start charcoal grill
• In a large bowl, combine ½ cup pasilla sauce and short rib steaks, let sit until grill is ready. When ready, grill, making sure to get charcoaled edges. Let rest and rough chop in fairly small bite size pieces
• In a medium saute pan, heat 1 tbsp cooking oil over medium heat, cook each tortilla (both sides) and place in foil to keep warm. You may need to add oil after cooking a few of the tortillas. You’re warming the tortillas quickly. They should still be soft
• In a medium saute pan over medium heat, cook onions, dry without oil until softened and starting to char, set aside
• In a small saucepan, heat ½ cup pasilla sauce (recipe below) over low heat
• Assemble tacos: tortilla, 1 tsp pasilla sauce, about 2 tbsp short rib steak, ½ tsp pineapple, ½ tsp onion, ½ tsp cilantro, ½ tsp cotija cheese and squeeze lime

Pasilla Cream Sauce

• In a medium saute pan, dry toast pasilla peppers over medium heat for a few minutes until you smell the aroma and they soften a bit
• Add onion to dry saute pan and cook until softened and almost charred
• Add butter and garlic and stir, cooking until garlic is translucent, but make sure to not brown the butter.
• Add roasted tomatoes and chicken broth
• Cok for about 15 minutes until Pasilla peppers are softened and tender
• Add brown sugar and stir
• Add torn corn tortillas and turn off the heat. Let sit for a few minutes.
• Blend with immersion blender until smooth
• Add heavy cream and S & P
• Reheat when ready to serve