Beef Short Rib Enchilada

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Tomatillo Salsa:

5 tomatillos, chopped

1 yellow onion, sliced

1 shallot, sliced

1 jalapeno, seeds removed, sliced

1/2 cup freshly chopped cilantro leaves

Olive oil

Beef Short rib Enchiladas:

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