Recipe courtesy of John Pettitt
Episode: Santa Barbara
Total:
8 hr 15 min
Active:
15 min
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 a chef, restaurant or culinary professional. It has not been tested for home use.

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