Heat a large pot over medium-high heat and add the avocado leaves or bay leaves and cracked anise seeds, if using. Slightly toast them for a few seconds on each side. Remove from the pot and set aside.

Add the short ribs to the pot and brown well on all sides. Return the toasted avocado leaves back into the pot. Add 1/2 cup of water and cover. Cook over medium heat for about 1 1/2 hours or until meat is fork tender. Discard the avocado leaves and all but 1/2 cup of the meat juices.

Add the Molli Mexico City sauce to the pot with the meat and bring to a simmer. Continue cooking for 8 more minutes. If the sauce is too thick, add some of the reserved meat juices. Shred the meat with two forks and season to taste with salt and pepper.

Serve with warm corn tortillas, white rice and pinto beans. Provecho!