It’s no secret that I adore short ribs – whether they are cooked low and slow, in a hearty chili, with pasta or nestled in these chic lasagna rolls. There are numerous ways to use them – not just the standard simmer in red wine method (but that’s good too – don’t get me wrong).
I never thought to put them in an enchilada though, but I’ve decided to try it and to be honest, it’s great. This multi-step recipe is WELL worth your time in trying one day when you just want to putter about the kitchen.
I will share this – do NOT, stress DO NOT, cook with tequila without being prepared. I had a bit of an inferno caused by a bay leaf that burnt to a crisp in the tequila flames and it caused a bit of a panic attack. Thankfully everything was salvageable (except the bay leaves – but put those in AFTER the tequila flame dies down please) and this dish was one that I WILL make again – granted with the fire extinguisher nearby of course.
Gather the Ingredients
The Tequila Inferno (my camera didn’t catch the flame out quick enough)
Simmering the Sauce
The Tomatillo Salsa
Assembling The Short Rib Enchiladas
[mpprecipe-recipe:363]
