Overnight Taco Meat and Dripping Tortilla Non-recipe

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] This is an easy, and my first "non-recipe" that I'm leaving you with before heading off to Scotland on a hubby-forced whiskey tour. What's a non-recipe you ask.  Well, to my understanding, it means it's a general guideline of techniques that one can use to adapt to a variety of ingredients.  In fact, I wasn't really planning on publishing this as a post, as I was simply putting a random dinner together and mid-way through, thought that this is actually a great way of anxiety-free entertaining  so why not share it. So essentially, blah blah blah, what I'm talking about is this.  You take a big hunk of fatty cut of meat, in this case, beef short ribs, but it could be pork belly, whole duck, ox tongue or whatever available in other marvelous circumstances.  Then you leave this hunk of meat alone in its marinate for a good 12 hours, in this case, a red wine concoction, but it could be whatever bath of flavors that you could humanly imagine.  Then the night before you serve, you wrap it in foil and throw it in utter abandonment inside a low-heat oven and then, you go to sleep.  The next morning,