To make the pickles, combine the vinegar, salt and oregano in a mixing bowl. Add the onion and carrots and more vinegar if necessary to fully submerge the vegetables. Let sit for 24 hours.
To make the adobo, preheat the oven to 450°F. Place the whole chiles on an oven rack for 2 minutes, turning every 30 seconds, until toasted.
Place the toasted chiles in a saucepan along with the remaining adobo ingredients and bring to a boil. Turn off the heat and soak until the chiles are soft. Purée with an immersion blender or regular blender, adding water as necessary to thin out the sauce.
Lower the oven to 275°F.
Combine all of the short rib rub ingredients in a bowl and coat the short ribs in the rub. Place in a braising pot with a lid, along with the adobo sauce, cover and cook for about 90 minutes, until the meat is very tender. Remove the meat from the braising pan and cover to keep warm.
Skim any fat off the surface of the braising liquid and season with apple cider vinegar and salt to taste.
For the roasted salsa, preheat the oven to 500°F. Place the tomatoes, garlic and onions on a baking sheet and roast until lightly charred. Remove from the oven and cool. Reduce the oven to 450°F. Break open the chiles and toast for 15 seconds, until brown, but not black. Place the toasted chiles in a bowl of warm water and soak for 10 minutes.
Combine the roasted vegetables, drained soaked chiles, honey, cilantro, salt, and pepper in a blender and blend until mostly smooth, with some chunks remaining.
To make the tomatillo salsa, In a saucepan, combine ½ cup tomatillos, garlic, and enough water to just cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until soft. Remove from heat, drain, and cool.
Transfer the cooked tomatillos to a blender, along with the remaining tomatillos, cilantro, salt and honey. Blend, adding water as necessary to reach a smooth consistency.
To assemble the tacos, fill the tortillas with braised short ribs, top with tomato arbol salsa, tomatillo salsa, pickled carrots and onions, cilantro, chopped purple onions, and serve with lime wedges and tortilla chips on the side.