Season all sides of short ribs with salt and pepper. Then place into the bowl of a large slow cooker. Top with diced onions.

In a blender, add the chipotles with adobo sauce. Blend until smooth.

Stir blended chipotles into crushed tomatoes, orange juice, cumin powder, dried oregano, and garlic powder. Pour sauce over the top of the short ribs and onions.

Cook on LOW heat for 8-10 hours or until the short ribs are tender and falling off the bone.

Remove the cooked ribs from the slow cooker, remove the bone, and shred meat. Return to spicy tomato sauce and stir to coat.

Melt butter over medium-low heat in a large skillet.

Then add a flour tortilla top with a handful of shredded cheese, and a generous spoonful of the short ribs. Lay a second flour tortilla on top.

Once the bottom tortilla is lightly browned, flip and brown the second side.

Serve warm and top with your favorite condiments.