Short Rib Enchiladas

Yields 8

Short Rib Enchiladas

These Short Rib Enchiladas take enchiladas to new heights. Rich beefy short ribs are simmered for hours in a tequila tomato sauce and wrapped in tortillas and then smothered with a homemade tomatillo sauce and lots of queso fresco

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Ingredients

For the Tomatillo Salsa:
• 5 tomatillos, chopped
• 2 yellow onion, diced
• 1 jalapeno, seeds removed, diced
• 1/2 cup freshly chopped cilantro
• Olive oil
For the Beef Short Rib Enchiladas:
• Olive Oil
• 2 to 3 pounds boneless beef short ribs
• Salt and freshly ground black pepper
• 1 yellow onion, diced
• 1 red bell pepper, seeded and cored, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed, diced
• 1 canned chipotle chili or 1 tablespoon of chipotle puree
• 1 15 oz. can of fire roasted tomatoes
• 1 teaspoon ground cumin
• 1 cup tomato paste
• 1 cup tequila
• 1 orange, cut in quarters
• 4 cups chicken stock
• 2 bay leaves
• 1 cup Queso fresco, plus more for garnish (I was a bit liberal)
• Corn Tortillas

Instructions

1. Preheat oven to 350 degrees F.
For the Beef Short Ribs:
2. Over high heat, heat up a bit of olive oil in a dutch oven.
3. Season the short ribs with a bit of salt and pepper and sear all sides until golden brown. When they are properly seared, remove from the pan and set aside.
4. Reduce the heat to medium, add a tablespoon of olive oil to the pan (if needed), add the onion, red bell pepper, garlic, jalapeño and cook until tender.
5. Add chipotle paste, tomatoes, cumin, and tomato paste to the vegetable mixture and cook until liquid has evaporated.
6. Deglaze with tequila CAREFULLY and cook for 2 minutes.
7. Season with salt and pepper.
8. Add the seared short ribs, orange quarters, and bay leaves to the mixture along with the chicken stock.
9. Bring the mixture to a boil, cover, and place in the preheated oven for 3 1/2 to 4 hours or until meat is falling apart.
10. Remove meat from liquid and let cool.
11. Remove the orange sections and bay leaf and discard. Puree the cooking liquid and vegetables into a smooth enchilada sauce. Check for seasoning, add salt, and pepper if needed. Set aside.
12. Shred the meat and set aside.
For the Tomatillo Salsa:
13. Over medium heat, add the tomatillos, onions and jalapeño to about a tablespoon of olive oil and sauté. Cook for about 10 minutes.
14. Puree the ingredients in a blender (this is why I love my vitamix – got the enchilada sauce and the tomatillo salsa done zippy quick).
15. Add the chopped cilantro (if using) and keep warm.
For The Short Rib Enchiladas:
16. Preheat the oven to 400 degrees
17. Prepare a 9x13 baking dish with a bit of cooking spray. Add some of the enchilada sauce to the bottom of the pan.
18. To a corn tortilla, add some of the shredded short ribs, a bit of queso fresco and roll.
19. Place the rolled tortilla seam side down in the baking dish.
20. Continue with the remaining tortillas until the dish is full.
21. Cover with remaining enchilada sauce and top with queso fresco.
22. Place into the oven and bake for about 10 minutes, or until the cheese is nicely golden.
23. Serve the enchiladas drizzled with a bit of tomatillo salsa and a bit more queso fresco and enjoy!

Nutrition

Calories

6552 cal

Fat

450 g

Carbs

220 g

Protein

254 g

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