Succulent short ribs are braised in a rich and robust, tequila infused broth with tons of authentic Mexican spices and flavors until fall-apart tender and paired with filling beans. That braising liquid then transforms into a fine, homemade enchilada sauce for no-waste deliciousness! Yasss, so excited about this new recipe, y'all! 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,.
Beef Short Rib Enchiladas with Chiles and Tomatillo Sauce Karen's
Short Rib Enchiladas These Short Rib Enchiladas take enchiladas to new heights. Rich beefy short ribs are simmered for hours in a tequila tomato sauce and wrapped in tortillas and then smothered with a homemade tomatillo sauce and lots of queso fresco 30 min Prep Time 4 hr Cook Time 4 hr, 30 Total Time Save Recipe Print Recipe 1 large poblano pepper, chopped 5 cloves garlic, minced 1 Tbsp chili powder 2 tsp ground cumin 3/4 cup tequila (this isn't the place for Patron, folks!) 3/4 cup beef broth 2 cups enchilada sauce 1 cup sharp cheddar cheese, divided 1 cup Monterey Jack cheese, divided 12-15 corn tortillas Preheat the oven to 325 degrees. Ingredients 2 ½ lb short ribs ½ lime, juiced ½ white onion, rough chop corn tortillas 8 oz jack cheese, grated optional: cilantro short rib seasoning salt + pepper ½ tsp cumin ½ tsp chili powder ½ tsp garlic powder Tomatillo Salsa Verde 5 large tomatillos 1 large jalapeños The beef short ribs are simmered for almost three hours in a stock with chiles, garlic, red wine, and lots of thyme, giving the meat a deeply rich flavor. These Beef Short Rib Enchiladas with Ancho and Hatch Chiles are made with flour tortillas rather than corn, and topped with a tomatillo and jalapeño sauce.
Loaded Short Rib and Pineapple Enchiladas
Short ribs 2 lb short ribs salt and pepper 1 tablespoon oil ½ onion peeled and chopped into big chunks 1 tablespoon garlic minced 2 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano dried pinch of cinnamon 3 tablespoon tomato paste 1 chipotle pepper canned 1 cup chicken broth 1 cup beer Remaining ingredients 8 corn tortillas Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish. Remove the cooked short ribs from the slow cooker and transfer them to a large plate. When cool enough to handle, remove and discard the bones, visible fat, and connective tissue. Shred the meat using your fingers or two forks and set aside. 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 1 medium red kuri squash or sugar pumpkin, halved, seeds removed 1 tablespoon vegetable oil 3 pounds English-style bone-in beef short ribs Kosher salt
Loaded Short Rib and Pineapple Enchiladas
1 Tbs vegetable oil 2 1/2 - 3 lbs beef short ribs (bone-in) kosher salt and freshly ground black pepper 1 large onions, finely diced 2-3 jalapeños, seeds and ribs removed, chopped 3 cloves garlic, minced 1/4 cup chile powder 1 Tbs ground cumin 1 tsp sugar 1 cup tequila, divided 1 (15-oz) can tomato sauce Smoked Short Ribs are transformed into delicious homemade enchiladas with roasted poblano and tomatillo green sauce, and stuffed with cheese and roasted peppers. They can be prepped in advance and baked just before serving. This is a great way to use cooked short ribs for a family meal.
1 cup vegetable oil 8 (6-inch) white corn tortillas 8 ounces Oaxaca cheese or salted fresh mozzarella, grated 1/2 cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped 1/3 cup coarsely. Short ribs, where do I even begin? They are so flavorful and so easy to make. A perfectly fatty cut of meat that shreds with perfection. I've put it in chilis and meat sauces, but this Loaded Short Rib and Pineapple Enchiladas recipe definitely takes the cake. This is not a weeknight recipe. It takes time. But, the end is oh…so…worth it.
Short Rib Enchiladas Roja Cherry on my Sundae
Instructions. To make the enchilada sauce heat the oil in a saucepan over medium-high heat. Add the flour and stir gently for one minute. Then stir in your punch packing MEAT DUST followed by gradually adding in the broth, stirring constantly to remove lumps. Reduce heat and simmer 15-20 minutes until thick. Ingredients THE SHORT RIBS: 2 pounds bone-in beef short ribs 1 yellow onion, chopped small 2 jalapeno peppers, chopped small 1 TBSP peanut oil 2 cups water THE ENCHILADAS AND SAUCE: 3 TBSP peanut oil 3 TBSP flour 1 TBSP garlic powder 1 TBSP ground cumin 1 TBSP chili powder 1/4 tsp salt 4 large (burrito-size) flour tortillas
