Beef Short Rib Enchilada Recipes

TIFFANI THIESSEN'S SHORT-RIB ENCHILADAS = THE TEX-MEX LASAGNA OF YOUR DREAMS

Steps:

• Season the ribs generously with salt and pepper
• In a large skillet, heat the vegetable oil over medium-high heat
• Add the short ribs in batches and cook until nicely browned, 2 to 3 minutes per side
• Set aside
• Reduce the heat to medium
• Add the onion and poblano to the pan and cook, stirring, until soft, 3 to 5 minutes
• Add the garlic and cook, stirring, until fragrant, about 1 minute
• Add the chili powder, cumin, and paprika and cook, stirring to make sure they're well-coated with oil, until fragrant, 2 to 3 minutes
• Add the tequila and use a spoon to scrape up the bits stuck to the bottom of the pan
• Let the liquid boil until almost completely evaporated
• Remove the pan from the heat and transfer the contents of the pan to a slow cooker
• Layer the short ribs on top of the onion mixture in the slow cooker, then add the broth
• Cover and cook on low for 8 hours, or until the meat is falling off the bones
• Preheat the oven to 375°F
• Lightly oil a 9-by-13-inch baking dish
• Remove the cooked short ribs from the slow cooker and transfer them to a large plate
• When cool enough to handle, remove and discard the bones, visible fat, and connective tissue
• Shred the meat using your fingers or two forks and set aside
• Strain the sauce from the slow cooker through a fine-mesh strainer into a medium bowl
• Use the back of a ladle to squeeze the liquid from the solids, then add the solids to the shredded meat
• Stir to combine
• Skim as much fat as possible from the liquid in the bowl
• In a separate medium bowl, stir together the enchilada sauce and ½ cup of the cooking liquid
• Heat the remaining oil in a large pan over medium-high heat
• When the oil shimmers, add a tortilla and fry for 10-20 seconds on each side until just lightly browned
• Transfer to a paper towel-lined plate and repeat with the remaining tortillas, layering paper towels in between
• To assemble the enchiladas, ladle about 1 ½ cups of the enchilada sauce over the bottom of the prepared baking dish
• Add a layer of 6 tortillas to completely cover the bottom of the dish (it's okay if the edges curl up the sides)
• Top the tortillas with half the shredded meat and 2 cups of the Mexican cheese
• Add another layer of 6 tortillas, this time trimming the edges so the tortillas sit flat in the dish
• Top with another 1 ½ cups of the enchilada sauce, the remaining shredded meat, and another 2 cups of the Mexican cheese
• Finish with the remaining 6 tortillas, 1 ½ cups enchilada sauce, and 2 cups Mexican cheese
• Cover with foil and bake for 20 to 25 minutes, until the cheese is bubbling
• Remove the foil and bake for another 5 to 10 minutes, until the top is golden
• Let cool for 5 to 10 minutes
• Serve with the cotija, a drizzle of crema, and a sprinkle of cilantro leaves

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
• Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
• Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
• Bake in preheated oven until cheese melts completely, about 20 minutes.

BEEF SHORT RIBS

Steps:

• Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.
• Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

WINTER SQUASH AND SHORT-RIB ENCHILADAS

Steps:

• For the sauce and filling:
• Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
• Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
• Preheat oven to 250°F. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2-2 1/2 hours. Let cool slightly, then remove skin and discard.
• Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2-2 1/2 hours; season with salt.
• Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.
• Blend sauce, 2 cups roasted squash, and remaining 1/2 cup stock in a blender until smooth, about 30 seconds; season with salt. Mix 1/2 cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.
• For the assembly:
• Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
• Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
• Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.
• Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.
• Do Ahead
• Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.