– 3 dried ancho chile – 3 dried guajillo chile – 2 quarts water – 4 pounds beef short ribs with bone – 2 teaspoons kosher salt – 7 ounce canned chipotle in adobo – 2 quarts low sodium beef broth divided – 2 tablespoons vegetable oil For the stock: – 1 large sweet onion skin removed cut into 4th – 2 large carrots peeled and cut into 2-inch piece – 1 head of garlic cut in half to expose the cloves – 6 ounces tomato paste – 5 bay leave – 1 cinnamon stick – 1 teaspoon chili powder – 1 teaspoon ground cumin – 1 teaspoon dried oregano – 1 teaspoon kosher salt – 1 teaspoon black pepper To serve: – 16 corn tortilla – 2 cups shredded quesadilla cheese – 1 cup small diced onion – 1 cup chopped fresh cilantro – lime wedges