Beef Short Rib Enchilada

Recipe courtesy John Pettitt of Wine Cask Restaurant
TOTAL TIME: 8 hr 15 min
Prep: 15 min
Inactive Prep: 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:
      • Cilantro, for serving, if desired
      • Sliced scallions, for serving, if desired
      • Queso fresco, for serving, if desired
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.