Short Rib Enchiladas Rojas
Servings 4
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
You can braise the short ribs the day before and assemble the enchiladas the following day.
You can braise the short ribs in a Dutch oven. After searing and sautéing the aromatics, cover and cook in a 325°F oven for 2-3 hours until the meat falls apart easily.
