2 carrots large chopped

2 onions large chopped

3 cloves garlic

4 chile Guajillo

pepper to taste

tablespoon Cumin

2 tablespoons tomato paste

½ cup cherry brandy

1 quart chicken stock or to cover

5 short ribs

salt to taste

canola oil for sautéing

flour for Coating ribs

queso oaxaca (topping)

Chile Serrano (topping)

2 cups yellow dent corn

1 quart H2O

5 grams calcium hydroxide