Name: La Popular Rosevilles Short Rib Enchiladas Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef short ribs, bone-in or boneless; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbsp vegetable oil; 1 each yellow onion, large, roughly chopped; 1 each carrot, peeled and chopped; 1 each celery stalk; 4 each garlic cloves, smashed; 2 tbsp tomato paste; 1 tbsp chipotle in adobo, chopped; 1 tsp ground cumin; 1 tsp dried oregano (Mexican or regular); 3 cups beef stock; 1 each bay leaf; 6 each dried guajillo chiles, stemmed and seeded; 2 each dried ancho chiles, stemmed and seeded; 1 tbsp vegetable oil; 1 each yellow onion, medium, roughly chopped; 3 each garlic cloves; 2 tbsp cider vinegar; 1.5 cups chicken or beef stock; 0.5 tsp ground cumin; 1 tsp salt; 1 tsp brown sugar; 12 each corn tortillas (6-inch); 3 cups asadero-jack cheese, shredded (blend of asadero and Monterey Jack); 3 tbs Mexican crema or sour cream; 0.5 cups fresh cilantro, chopped; 0.25 cups red onion, finely diced; 1 cup guacamole

Method

Short Ribs

Season and brown

Pat short ribs dry and season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Sear short ribs in batches 3–4 minutes per side until deeply browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrot and celery to the pot and cook, stirring, until softened and starting to brown, about 6 minutes. Add smashed garlic and cook 1 minute. Stir in 2 tbsp tomato paste and 1 tbsp chopped chipotle; cook 2 minutes to deepen flavor.

Deglaze and braise

Add 3 cups beef stock, 1 tsp cumin, 1 tsp oregano and 1 bay leaf, scraping up browned bits. Return short ribs to the pot so they are partially submerged. Bring to a simmer, cover and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Alternatively simmer gently on the stovetop for same time.

Shred and reserve cooking liquid

Remove short ribs and cool slightly. Strain braising liquid into a bowl, skim fat if desired, and reserve 1 cup of the liquid. Shred the meat, discarding bones and excess fat. Toss shredded meat with a few tablespoons of reserved braising liquid to keep moist; set aside 3 cups shredded short rib for enchiladas and reserve remaining meat for another use or extra filling.

Colorado Sauce

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Wipe lightly with a dry towel to remove dust. In a medium dry skillet over medium heat, toast chiles 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 2 cups very hot water; soak 15 minutes until softened.

Cook base

While chiles soak, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 chopped medium onion and sauté until softened and lightly caramelized, 6–8 minutes. Add 3 garlic cloves and cook 30 seconds.

Blend and strain

Drain chiles (reserve soaking liquid). Add softened chiles, sautéed onion and garlic, 2 tbsp cider vinegar, 1.5 cups chicken or beef stock, 0.5 tsp cumin, 1 tsp salt and 1 tsp brown sugar to a blender. Add 1/4 cup of the reserved chile soaking liquid and blend until very smooth. Strain sauce through a fine mesh sieve into a bowl, pressing solids to extract flavor. Adjust seasoning and consistency with additional stock or soaking liquid so the sauce is pourable but not watery (about 1.5–2 cups finished).

Finish

Return sauce to the skillet and simmer gently 6–8 minutes to marry flavors. Taste and adjust salt or vinegar as needed. Keep warm.

Enchilada Assembly

Prepare tortillas

Heat a large skillet over medium-high. Lightly warm tortillas one at a time for 10–15 seconds per side to make pliable. Optionally brush each side with a little neutral oil (about 3 tbsp total for all tortillas) and briefly fry 10–15 seconds per side until soft and slightly blistered. Stack on a towel to keep warm and pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/2 cup) of Colorado sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Place a warmed tortilla on a plate, spoon 2–3 tablespoons of shredded short rib down the center, sprinkle 2–3 tablespoons shredded asadero-jack cheese, and fold/roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas until you have 10–12 enchiladas (should use about 12 tortillas).

Top and bake

Ladle remaining Colorado sauce (about 1.5 cups) evenly over the rolled enchiladas. Sprinkle remaining shredded cheese (reserve a small handful for garnish) evenly over the top. Cover loosely with foil and bake 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and sauce bubbles.

Prepare crema and onions

While enchiladas bake, mix 3 tbsp Mexican crema with 1 tbsp fresh lime juice and a pinch of salt. Toss 1/4 cup finely diced red onion with 1/2 tbsp lime juice and a pinch of salt to quick-pickle slightly. If using store-bought guacamole, stir with 1/2 tbsp lime and 1/4 tsp salt to brighten.

Finish and serve

Remove enchiladas from oven. Drizzle crema over the top in a zigzag, sprinkle with chopped cilantro and pickled red onion, and finish with dollops of guacamole at the side or on top. Garnish with extra cilantro leaves and sliced radishes if using. Serve hot.

Garnish

For each plated portion, add an extra 1 tsp crema, scatter additional cilantro leaves and 1–2 sliced radishes for color and texture. Serve with lime wedges if desired.