Preheat oven to 350 degrees F.
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
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.
meat and let cool. Combine meat with cilantro, sliced scallions
, and queso fresco. Roll desired amount into corn tortillas. Reserve
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.