Beef short rib enchilada

  • Tomatillo salsa:
  • 5 tomatillos, chopped
  • 1 yellow onion, sliced
  • 1 shallot, sliced
  • 1 jalapeno, seeds removed, sliced
  • 20g freshly chopped coriander leaves
  • Olive oil
  • Beef short rib enchiladas:
  • 1-1.5Kg 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 pepper, seeded and cored, sliced
  • 4 cloves garlic, sliced
  • 1 jalapeno, seeds removed, sliced
  • 1 bay leaf
  • 1 tinned chipotle chilli
  • 5 Roma tomatoes, quartered
  • 1 tsp ground cumin
  • 250ml tomato puree
  • 250ml tequila
  • 1 orange, cut in 1/2
  • 1-1.5L chicken stock
  • Coriander, for serving, if desired
  • Sliced spring onions, for serving, if desired
  • Queso fresco, for serving, if desired
  • Corn tortillas, for serving, if desired
  • Steamed white rice, for serving, if desired
View metric measurements
Preheat oven to 180C/Gas Mark 4.

Tomatillo Salsa:

1) Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 125ml olive oil. A little caramelization is okay. Puree in a blender. Add chopped coriander and keep warm.

Beef Short Rib Enchiladas:

2) 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.

3) In a large pot, over medium heat, combine the next 8 ingredients and cook in 125ml of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato puree. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper.

4) 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.

5) 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.

6) 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 200C.
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 75ml of sauce onto the plate. Place large spoonfull of steamed white rice on the sauce. Place hot enchiladas on top. Top with 60ml 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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