Preheat the oven to 325 degrees. 

In a large Dutch oven over high heat, add vegetable oil and heat until it just starts to smoke. Salt the short ribs and place in the Dutch oven and sear for a few minutes on all sides. Add the can of tomatoes, beef broth, chopped onion, chopped green pepper, and whole garlic cloves, and stir to make sure the short ribs are nestled under the sauce. Place the lid on the dutch oven and bake in the oven for 2 1/2 hours.

|| Enchilada sauce || In a small saucepan, over medium heat, cook the vegetable oil and flour together for one minute before adding the rest of the spices. Slowly, add the beef broth while continuously whisking. Add the pineapple juice, and slowly heat until the sauce begins to thicken. This should take about 10 minutes. 

When the short ribs are done, remove from the oven and let them sit covered for about 10 minutes. Raise the oven temperature to 350 degrees. Remove the lid, shred the short ribs, and remove the bones and any excess fat. Add the black beans, corn, pineapple, cilantro, brown sugar and cumin. Stir to combine. 

Place about 1/4 cup of the enchilada sauce on the bottom of a 9″ x 13″ pan and spread sauce until it covers the bottom of the pan. Warm the corn tortillas until they are moldable. Scoop about 1/3 cup of the short rib mixture into one corn tortilla at a time. Roll and place edge down on the pan. Once all the tortillas are filled, cover the rest of the tortillas with the enchilada sauce, and spread the cheese evenly on top. 

Bake for 20 minutes.

Garnish with chopped pineapple, sliced avocado, chopped green onion, cilantro, sour cream, and lime wedges as desired.