We ditch the tortillas for something a bit unconventional here — we fry up a few omelettes (OK, more than a few) and use them to cradle perfectly braised short ribs. Cholesterol special, here we come.
Preheat the oven to 375 degrees.
In a large bowl, season the short ribs with the cardamon, cumin, and salt and pepper, to taste. Heat the oil in a large Dutch oven or oven-safe pot and sear the short ribs until slightly brown. Do this in batches if necessary to prevent overcrowding. Transfer to a bowl.
To the same pot, add the onions, carrots, celery, and garlic and sauté for 5 minutes. Add the tomato paste, brown sugar, beef and chicken bases, bay leaf, and oregano, and cook for 3 minutes.
Then, add the wine and stock and cook for 3 more minutes. Add the short ribs and cover the pan with a lid or aluminum foil. Transfer to the oven and braise until tender, about 4 hours. Remove from the oven, let cool, and pull the meat off the bones.
Beat 3 of the eggs and 2 tablespoons of the heavy cream together in a mixing bowl. Season with salt and pepper, to taste. Melt 1 tablespoon of the butter in a small fry pan or omelette pan over low heat and wait until the foam subsides. Add the egg mixture and let cook, undisturbed, for about 1 minute.
Then, tilt the pan in all directions while gently lifting up the edges with a heatproof spatula to allow the uncooked egg in the center to dribble outward. Remove from the heat, and transfer to a plate. Put some short ribs in the center and roll like a taco. Repeat to make 4 more omelettes.