SHORT RIB ENCHILADAS (gf) Recipe

Searing the Short Ribs

In a large pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper and sear on all sides until browned. Remove from pot and set aside.

Cooking the Filling

In the same pot, add chopped onion and garlic, cooking until softened. Return the short ribs to the pot, add beef broth and cumin, cover, and simmer for about 2-3 hours until the meat is tender and easily pulled apart.

Shredding the Meat

Once cooked, remove short ribs from the pot, shred the meat, and set aside. Strain the liquid if desired for a smoother filling.

Preparing the Chiles

Remove stems and seeds from ancho and pasilla chiles. Soak them in hot water for 15-20 minutes until softened.

Blending the Sauce

In a blender, combine soaked chiles, tomato sauce, cumin, and salt. Blend until smooth, adding reserved soaking water as needed to reach desired consistency.

Filling the Tortillas

Preheat the oven to 350°F (175°C). Soften corn tortillas in a dry skillet for a few seconds on each side. Spoon shredded short rib filling into each tortilla, roll them up, and place seam-side down in a baking dish.

Adding Sauce and Cheese

Pour ancho pasilla sauce over the enchiladas, then sprinkle shredded manchego cheese on top.

Baking

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Making the Slaw

In a bowl, combine shredded napa cabbage, lime juice, and salt. Toss to combine and let sit for 10 minutes.

Serving

Serve the enchiladas hot, topped with avocado slices, chopped cilantro, and accompanied by napa cabbage slaw.