Beef Short Rib Enchilada
2019-05-28- Course: Main Dish
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- Yield : 4 servings
- Prep Time : 15m
- Ready In : 15m
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Ingredients
- 5 tomatillos, chopped
- 1 yellow onion, sliced
- 1 shallot, sliced
- 1 jalapeno, seeds removed, sliced
- 1/2 cup freshly chopped cilantro leaves
- Olive oil
- 2 to 3 pounds boneless beef short ribs
- Salt and freshly ground black pepper
- 1 yellow onion, sliced
- 1 leek, white and light green parts only, sliced
- 2 shallots, sliced
- 1 red bell pepper, seeded and cored, sliced
- 4 cloves garlic, sliced
- 1 jalapeno, seeds removed, sliced
- 1 bay leaf
- 1 canned chipotle chili
- 5 Roma tomatoes, quartered
- 1 teaspoon ground cumin
- 1 cup tomato paste
- 1 cup tequila
- 1 orange, cut in 1/2
- 4 to 6 cups chicken stock
- Cilantro, for serving, if desired
- Sliced scallions, for serving, if desired
- Queso fresco, for serving, if desired
- Corn tortillas, for serving, if desired
- Steamed white rice, for serving, if desired
Method
Step 1
Preheat oven to 350 degrees F.Â
Step 2
Tomatillo Salsa:Â
Step 3
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.Â
Step 4
Beef Short Rib Enchiladas:Â
Step 5
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.Â
Step 6
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.Â
Step 7
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.Â
Step 8
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.Â
Step 9
Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas.Â
Step 10
Reserve Serving Suggestion:Â
Step 11
Preheat oven to 400 degrees F.Â
Step 12
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.Â