Beef Short Rib Enchilada

Total Time:
8 hr 15 min
Prep:
15 min
Inactive:
4 hr
Cook:
4 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • Preheat oven to 350 degrees F.

  • Tomatillo Salsa:

  • 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.

  • Beef Short Rib Enchiladas:

  • 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.

  • 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.

  • 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.

  • 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.

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

  • Serving Suggestion:

  • Preheat oven to 400 degrees F.

  • 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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