Braised beef short ribs and jalapenos rolled in flour tortillas, topped with a homemade enchilada sauce and Monterey jack cheese, and baked until bubbly.
optional: shredded lettuce and sour cream for topping
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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