Beef Short Rib Enchilada
Recipe courtesy John Pettitt of Wine Cask Restaurant
Show: Rachael's Vacation
Episode: Santa Barbara
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By jrfoodie
Louisville, 56
on March 26, 2011
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Absolutely a winner -- and worth the time! I was looking for a boneless shortrib recipe, since I buy these in large quantities at our local big box store. instructions seemed a bit wonky to me...I made the following adjustments -- I deglazed the saute pan I browned the meat in with tequila and the juice from the orange (I just could not see how my veg saute would evaporate enough. The amount of olive oil in the tomatillo sauce seemed like too much but once it was pureed -- it was terrific (and an important component of the final dish.
By Homecook2000
Paducah, Kentucky
on February 03, 2011
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This is really quite good, but it is time consuming. It took me about 3 hours. So start early. First time making enchiladas and it turned out great!