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Transform short ribs into tender, smoky perfection with these restaurant-quality short rib enchiladas rojas that practically fall apart at first bite.
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What makes this dish special
So apparently, I make really good enchiladas. I make my enchiladas for every client, including 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 rojas are a bit fancier, using short ribs for the main protein, but they're 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!
Ingredients
- Short ribs: Short ribs have tissue and marbling that break down during the long cooking process, creating incredibly tender, shreddable meat with rich, beefy flavor. The bones also add extra depth to the braising liquid.
- Tomato paste: Acts as the flavor base and thickening agent for the enchilada sauce. The concentrated tomato flavor adds umami depth and natural sweetness.
- Canned chipotle pepper: Provide smoky heat to the sauce. You can also add a tablespoon of the canned adobo sauce for a slightly tangy, sweet taste.
- Beer: A braising liquid that tenderizes the meat while adding subtle malty sweetness. If you dislike the flavor of beer, you can substitute it with chicken stock.
- Monterey Jack cheese: Provides the creamy, melty element that's essential to enchiladas. Its mild flavor won't compete with the bold sauce. You can also use shredded Mexican cheese.
Substitutions and variations
- Protein: Try this recipe with another cut of beef, such as chuck roast or pork shoulder, adjusting the cooking time accordingly.
- Toppings: You can serve the enchiladas without any toppings or pile on additional toppings, including pickled onions, jalapenos, or chopped tomatoes.
Recipe
Short Rib Enchiladas Rojas
Ingredients
Short ribs
- 2 pounds bone-in short ribs
- salt and pepper
- 1 tablespoon oil
- ½ onion peeled and chopped into big chunks
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 1 canned chipotle pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano dried
- pinch of cinnamon
- 1 cup chicken broth
- 1 cup light or amber beer
Remaining ingredients
- 8 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped cilantro
- 2 radish thinly sliced
- 1 avocado pitted and chopped
Instructions
- Season short ribs liberally with salt and pepper. Turn on the saute settings on the instant pot and heat 1 tablespoon of 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 chopped onion and saute until softened, about 3-4 minutes. Add garlic, chili powder, cumin, oregano, a pinch of cinnamon, tomato paste, and canned chipotle pepper. Stir to mix the ingredients.
- Add the short ribs back to the pot along with chicken broth and beer. Set the Instant Pot to pressure cook on normal for 45 minutes. Let the pressure release naturally for 10 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 from the braising liquid and blend until smooth. Adjust seasoning with salt and pepper and let cool slightly.
- Preheat oven to 375 degrees F.
- Wrap the corn tortillas in a damp towel and heat in the microwave for 45 seconds or until soft and pliable. Spoon a ladle of the sauce into an oven-safe baking dish. Carefully unwrap the tortillas and fill each one with shredded short ribs and 2 tablespoons of 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 melted.
- Top the enchiladas with chopped cilantro, sliced radish, and chopped avocado, if desired. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare short ribs
If I'm planning on braised meat, I always turn to the Instant Pot; however, these short rib enchiladas rojas 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 generously with salt and pepper and sear until browned on all sides. If you're going to cook the dish in 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.
Step 2: Braise
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 the ingredients for the short ribs in an oven-safe pan or Dutch Oven, 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 the flavors, is going to be our enchilada sauce. Go ahead, give it a taste. Delicious, right?
Step 3: Assemble enchiladas
Now let's make the short rib enchiladas rojas. Ladle some of that delicious sauce 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 another fantastic Mexican dish using the Instant Pot, check out these chipotle mojo pork tacos!
Make-ahead and storage
- Make-ahead: You can prepare the short ribs and sauce up to 2 days ahead. Assemble the enchiladas the day you plan to bake them for the best texture.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
Make sure to heat them before rolling to make them more pliable. You can also dip the tortillas in the enchilada sauce before filling.
It's moderately spicy due to the chipotle pepper and chili powder. For less heat, use half a chipotle pepper or remove the seeds. For more heat, add an extra chipotle or some cayenne.
Yes, they freeze well for up to 3 months. Wrap tightly in foil and plastic wrap. Reheat covered in a 350-degree F oven until heated through.
More Mexican beef recipes
Looking for more Mexican beef dishes? Try these:
Tahzay says
I’ve used this recipe around 5 times and it’s always a hit. Going to make in the Dutch oven, rather than the jnstapot this next go around. Thank you!
Cherry on My Sundae says
I'm so glad you enjoyed it!
Barb says
Short ribs were so tender and the sauce was excellent. Going to make this regularly.
Christine Ma says
So glad to hear it!
Brooke H. says
Yum! Do you think it would be almost as good with chuck roast?
Christine Ma says
Absolutely! Chuck roast would work great.