Tiffani Thiessens Short Rib Enchiladas The Tex Mex Lasagna Of Your Dreams 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