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1
Preheat oven to 350 degrees F.
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2
Tomatillo Salsa:
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3
Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil.
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4
A little caramelization is okay.
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5
Puree in a blender.
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6
Add chopped cilantro and keep warm.
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7
Beef Short Rib Enchiladas:
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8
In a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown.
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9
Remove from pan and set aside.
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10
In a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender.
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11
Add chipotles, tomatoes, cumin, and tomato paste.
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12
Cook until all liquid has evaporated.
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13
Deglaze with tequila and cook for 2 minutes.
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14
Season with salt and pepper.
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15
Add short ribs and orange to mixture and cover with chicken stock.
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16
Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart.
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17
Remove meat from liquid and let cool.
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18
Puree the liquid and vegetables, except orange and strain through fine mesh strainer.
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19
Season with salt and pepper.
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20
Shred meat and let cool.
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21
Combine meat with cilantro, sliced scallions, and queso fresco.
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22
Roll desired amount into corn tortillas.
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Reserve
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24
Serving Suggestion:
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25
Preheat oven to 400 degrees F.
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26
Ten minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven.
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27
Ladle 3 ounces of sauce onto the plate.
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28
Place 1/2 cup of steamed white rice on the sauce.
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29
Place hot enchiladas on top.
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30
Top with 2 ounces of tomatillo salsa.
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31
To add some crunch, top with fried blue corn tortilla chips.
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32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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33
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
