Spicy Beef Short Rib Enchiladas
Braised beef short ribs and jalapenos rolled in flour tortillas, topped with a homemade enchilada sauce and Monterey jack cheese, and baked until bubbly.
servings: 4
total time: 4 hours
recipe by: Frankie
Ingredients
- THE SHORT RIBS:
- 2 pounds bone-in beef short ribs
- 1 yellow onion, chopped small
- 2 jalapeno peppers, chopped small
- 1 TBSP peanut oil
- 2 cups water
- THE ENCHILADAS AND SAUCE:
- 3 TBSP peanut oil
- 3 TBSP flour
- 1 TBSP garlic powder
- 1 TBSP ground cumin
- 1 TBSP chili powder
- 1/4 tsp salt
- 4 large (burrito-size) flour tortillas
- 3 ounces Monterey jack cheese
- optional: shredded lettuce and sour cream for topping
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- Preheat the oven to 300°F.
- Heat the 1 TBSP of oil in a dutch oven over medium-high heat. Generously salt the short ribs on both sides.
- When the oil is hot add the beef to the dutch oven and sear the beef for about 3 minutes on each side or until well browned. Transfer the beef to a plate and set aside.
- Reduce heat to medium and add the onion and jalapeno to the dutch oven. Stir and cook about 3 minutes.
- Slowly pour in the water while stirring. Place the beef back into the dutch oven and bring to a boil.
- Cover the dutch oven with a tight fitting lid and cook in the preheated oven for 3 hours.
- Take the dutch oven out of the oven and increase the heat to 400°F.
- Using a slotted spoon transfer the beef and as much of the onion and peppers as you can to a plate. Shred the beef using two forks and discard the bones. Transfer the liquid from the dutch oven into a large glass measuring cup and add enough water to bring it to 2 cups of liquid.
- In the now empty dutch oven add the 3 TBSP oil, 3 TBSP flour, 1 TBSP garlic powder, 1 TBSP ground cumin, 1 TBSP chili powder, and 1/4 tsp salt. Cook while stirring over medium heat until it becomes a rich brown color.
- Slowly pour in the reserved liquid and cook, stirring often, for 2 to 3 minutes or until it begins to thicken up. Take off the heat.
- In a 9x13-inch baking dish spread a little bit of the sauce to cover the bottom.
- Lay out the tortillas and place equal amounts of the beef on each tortilla, roll them up and place them seam side down in the baking dish.
- Pour the remaining sauce over the rolled tortillas then sprinkle the cheese on top.
- Cover with foil and bake in the preheated oven for 15 to 20 minutes or until bubbly.
- Serve topped with shredded lettuce and sour cream.
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