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Sear the short ribs with a blowtorch to get a nice crust.
Make the marinade by blending together the rehydrated guajillo and pasilla chilis, tomatoes, white onion, chicken bouillon, garlic powder, cinnamon, brown sugar, lime juice, salt and pepper.
Add the short ribs, bone marrow, and marinade to a vacuum bag and cook sous vide at 185°F for 24 hours.
Make a seasoned oil by frying guajillo chili in canola oil with garlic powder, smoked paprika, brown sugar, black pepper, and oregano.
Fry tortillas in the seasoned oil to make crispy taco shells.
Shred the cooked short ribs and serve in the fried taco shells with the cooking liquid, cilantro, onion, and cheese.