Beef Short Rib Enchilada

Step 1

Preheat oven to 350 degrees F. 

Step 2

Tomatillo Salsa: 

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. 

Step 4

Beef Short Rib Enchiladas: 

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. 

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. 

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. 

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. 

Step 9

Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas. 

Step 10

Reserve Serving Suggestion: 

Step 11

Preheat oven to 400 degrees F. 

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.