Short Rib Enchiladas Recipe
flour tortilla, pickled purple cabbage, queso blanco, aji amarillo, crema, salsa verde, salsa roja, white rice, black beans
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Ingredients
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Tortillas and Fillings
Toppings and Sauces
Method
Preparing the Short Ribs
- 1
Cook the Short Ribs
In a large pot, season the short ribs with salt and pepper. Sear them over medium-high heat until browned on all sides, about 8-10 minutes.
- 2
Slow Cook the Ribs
Add enough water to cover the ribs and bring to a boil. Reduce heat to low, cover, and simmer for about 2-3 hours until the meat is tender and falls off the bone.
- 3
Preparing the Rice and Beans
Assembling the Enchiladas
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 7
Fill the Tortillas
Take a flour tortilla and place a generous amount of shredded short rib, a spoonful of rice, and a spoonful of black beans in the center. Roll the tortilla tightly to encase the filling.
- 8
Place in Baking Dish
Repeat the process with the remaining tortillas and fillings. Place the rolled enchiladas seam-side down in a greased baking dish.
Adding Sauces and Toppings
- 9
Top with Sauces
Pour salsa verde and salsa roja over the top of the enchiladas. Drizzle with crema and sprinkle with queso blanco.
- 10
Serving
- 11
Garnish and Serve
Once baked, remove from the oven and top with pickled purple cabbage. Serve hot with aji amarillo on the side.