So apparently I make really good enchiladas. I make my enchiladas for every client, including the kids when I was delivering school lunches, and everyone loves them. I thought it was time to finally share my recipe. These short rib enchiladas roja are a bit fancier, using short ribs for the main protein but it's equally delicious, if not more. The tender beef covered in a savory chili sauce and topped with cheese is a thing of beauty. Oh, and did I mention? It's a cinch to make because we're using the instant pot!
Short Rib Enchiladas Roja
- 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
- 8 corn tortillas
- 2 cups shredded Monterey jack cheese
- 2 tablespoon cilantro for garnish
- 2 radish thinly sliced for garnish
- 2 tablespoon cotija
- Season 2 lb short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tablespoon oil. Sear the short ribs in the pot until browned on all sides, about 10 minutes. Remove the short ribs and set them aside.
- In the same pot, add ½ chopped onion and saute until softened, about 3-4 minutes. Add 1 tablespoon garlic, 2 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon oregano, a pinch of cinnamon, 3 tablespoon tomato paste, and 1 chipotle pepper. Stir to mix the ingredients.
- Add the short ribs back to the pot along with 1 cup chicken broth and 1 cup beer. Set the instant pot to pressure cook on normal for 45 minutes.
- Release the steam from the instant pot. The short ribs are ready when they fall apart easily. Remove the meat and the bones from the broth. Skim the fat and blend until smooth.
- Preheat oven to 375 degrees F.
- Wrap the corn tortillas in a damp towel and heat in the microwave for 45 seconds. Spread a ladle of the sauce into an oven-safe baking dish or cast iron pan. Carefully unwrap the tortillas and fill each one with shredded short ribs and 2-3 tablespoon shredded Monterey jack cheese per tortilla. Roll each tortilla and place them seam side down in the pan.
- Ladle more sauce on top of the enchiladas to cover the tortillas. Sprinkle cheese down the center and cover the pan with foil. Bake for 20 minutes, remove the foil and bake another 5-7 minutes or until the cheese is gooey and melted.
- Top the enchiladas with cilantro, sliced radish, and a sprinkle of cotija. Serve hot.
**Helpful tips and common mistakes
If I'm planning on braised meat, I always turn to the instant pot; however, these short rib enchiladas roja can easily be made in the oven. Let's start with the protein, the short ribs. We're preparing the meat from start to finish in the instant pot including the searing. Season the meat with salt and pepper and sear until browned on all sides. If you're using the oven, sear the short ribs on the stovetop over medium heat. Don't rush this step because the caramelization does wonders for the meat.
Remove the short ribs and add the chopped onion, sauteing until softened. Add the seasonings along with the short ribs, chicken broth, and beer into the pot and set to pressure cook for 45 minutes. Alternatively, place all of the ingredients for the short ribs in an oven-safe pan, cover, and braise for 2 - 2 ½ hours at 325 degrees F or until tender.
If you're not a fan of short ribs, you can substitute the meat for pork shoulder, chuck roast, or even chicken. If you're using chicken, decrease the cooking time until the chicken is tender.
Once the short ribs are ready, remove the meat and skim as much fat as you can from the braising liquid. This braising liquid, the liquid that holds all of the flavors, is going to be our enchilada sauce. Go ahead, give it a taste. Delicious, right?
Now let's make the short rib enchiladas roja. Ladle some of that liquid gold into a baking dish and spread warm tortillas in an even layer. You want to use warm tortillas so that they don't break when you roll them. Stuff each tortilla with the short ribs and a handful of cheese. Roll up each tortilla and ladle more sauce on top. Finish with more cheese and bake in the oven, covered, until the cheese is melted and gooey. Remove the lid and continue to bake for another 5 minutes.
Garnish the enchiladas roja with sliced avocado, radish, cilantro, and a squeeze of lime and dig in. Or you know, just grab a fork and go to town. These enchiladas may be a little different than the ones I normally prepare, but they're also a bit tastier. Just don't tell my clients or they might all want this version!
For more Mexican inspiration check out these crispy shrimp tacos!