Begin prepping the short ribs by sprinkling salt & ground pepper.

Add canola oil to your pan then add in the short ribs.

Sear the meat on a medium to high heat until fully golden brown.

While the short ribs are cooking, begin chopping the garlic & onion.

Once the short ribs are seared, add to the instant pot, along with the chopped garlic & onion.

Slice 2 wedges from the orange & lime, add to the instant pot.

Add the rice wine vinegar, water & spices into the instant pot.

Place the apple wood smoke chips into the chamber of the smoke infuser & place the nozzle into the instant pot with the lid ajared; allowing the smoke to slowly disperse. Close the lid quickly.

Put the pressure temperature on high for 35 minutes & let cook.

While the meat is being pressure cooked, begin pressing the masa into flat tortillas.

**PRO TIP** Use a cut plastic bag to press the masa with no mess!

Lay the tortillas on an ungreased pan & cook on a high heat. Flip when it begins to bubble.

**PRO TIP** Once the tortillas are fully cooked, place into a towel to keep warm.

When the short ribs are fully cooked in the instant pot, begin to place the meat into a pan & begin pulling the meat off the bone.

Season with salt, to taste.

Build your taco & op with cilantro, onion & lime juice.

Enjoy!