Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tablespoon oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside.

In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. Add 1 tablespoon garlic, 2 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon oregano, a pinch of cinnamon, 3 tablespoon tomato paste, and 1 chipotle pepper. Stir to mix the ingredients.

Add the short ribs back to the pot along with 1 cup chicken broth and 1 cup beer. Set the instant pot to pressure cook on normal for 45 minutes.

Release the steam from the instant pot. The short ribs are ready when they fall apart easily. Remove the meat and the bones from the broth. Skim the fat and blend until smooth.

Preheat oven to 375 degrees F.

Wrap the corn tortillas in a damp towel and heat in the microwave for 45 seconds. Spread a ladle of the sauce into an oven-safe baking dish or cast iron pan. Carefully unwrap the tortillas and fill each one with shredded short ribs and 2-3 tablespoon shredded Monterey jack cheese per tortilla. Roll each tortilla and place them seam side down in the pan.

Ladle more sauce on top of the enchiladas to cover the tortillas. Sprinkle cheese down the center and cover the pan with foil. Bake for 20 minutes, remove the foil and bake another 5-7 minutes or until the cheese is gooey and melted.

Top the enchiladas with cilantro, sliced radish, and a sprinkle of cotija. Serve hot.