Preheat the oven to 275°F and arrange an oven rack so it sits just below the center of the oven.

Start the beef. Liberally season the chunks of short rib with salt, then heat a large dutch oven or tall-sided, oven-safe skillet over medium high heat and add the canola oil. When the oil shimmers, add the beef, pressing each piece into the pan to help get maximum contact for searing. Cook until deeply golden brown, then turn and repeat with the other sides until all sides have a deep golden brown crust. While the beef is cooking, add all ingredients from the ancho chili powder down to the bone broth to a blender and puree until smooth. When the beef is done browning, add the spiced liquid to the pan, scrape off any brown bits from the bottom of the pan, stir and bring to a simmer. Then cover, transfer to the oven and braise for 3 ½ – 4 hours, or until the meat easily falls apart, making sure to stir/turn the beef every hour or so during cooking.

Make the pickled onions. To a small saucepan over medium high heat, add the peppercorns and toast, moving around occasionally, until fragrant and beginning to pop. Then add the red wine vinegar, water, salt and sugar, and bring to a boil. Once it boils, remove from the heat. Add your thinly sliced onions to a mason jar (or other heat-resistant container), and carefully pour the hot pickling liquid into the jar with your onions, making sure all onions are submerged. Leave uncovered until they’ve cooled off, then cover and set aside.

Make the queso. When the meat is about done, start the queso. To a medium saucepan over medium high heat, add the canola oil. When the oil shimmers, add the jalapeños and cook, stirring frequently, until charred and softened up a bit (These babies pack a fragrant punch so… beware! 😅). Add the evaporated milk, bring to a simmer and let reduce by about 25%, then lower the heat to low, add the collagen and whisk till dissolved and no lumps remain. Add the cheese a couple slices at a time and whisk till melted. Taste and add salt to your liking.

Finish the beef. Remove the short ribs from the oven and pull the meat apart using tongs, a spatula, or your hands if you have one of those heat-resistant meat glove things. Add the beans, oregano, apple cider vinegar, lime zest and juice and stir to combine.

Toast the tortilla chips. Spread the tortilla chips evenly on a sheet pan and toast in a 300° oven for 5-10 minutes, or until hot and golden brown.

Assemble. To your serving dish, add a spoonful or two of queso and spread to the size of the can (about 5 ½” in diameter). Then, add the cleaned can (now a cylinder) to the plate and start layering, starting with ¼ of the toasty tortilla chips, then ¼ of the short rib, then ¼ of the queso, ¼ of the avocado, ¼ of the pickled onions (careful not to include any of the peppercorns!), and ¼ of the green onion. Repeat 4 more times, then carefully lift the can up and away from the nacho tower. Garnish with about ⅓ C dollop of Greek yogurt (reserve the rest for serving) and some fresh cilantro and enjoy immediately!