Beef Short Rib Enchilada Recipes

BEEF SHORT RIB ENCHILADA

Steps:

• Preheat oven to 350 degrees F.
• Tomatillo Salsa:
• Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm.
• Beef Short Rib Enchiladas:
• In a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside.
• In a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper.
• Add short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart.
• Remove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper.
• Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas.
• Reserve Serving Suggestion:
• Preheat oven to 400 degrees F.
• Ten minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips.