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Spicy Beef Short Rib Enchiladas

Spicy Beef Short Rib Enchiladas

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Servings: 2
Recipe by: Frankie


For the beef:
1 1/2 lbs bone in beef short ribs
1 onion diced
2 TBSP vegetable oil
2 cups beef broth
1 TBSP garlic powder
1 TBSP cumin
1 TBSP chili powder
For the enchiladas and sauce:
3 TBSP vegetable oil
1 TBSP garlic
1 TBSP cumin
1 TBSP chili powder
3 TBSP flour
1 tsp vinegar
4 flour tortillas
3 ounces habanero cheddar cheese
shredded lettuce
sour cream


1. Preheat oven to 300 degrees F.

2. Heat the 2 TBSP of oil in a dutch oven over med high heat. Generously salt short ribs on both sides and place in heated dutch oven.

3. Cook beef for about 3 minutes on each side or until they form a golden brown crust. Remove beef and set aside.

4. Reduce heat to medium add the onions, 1 TBSP garlic powder, 1 TBSP cumin and 1 TBSP chili powder to the dutch oven that the beef has been removed from. Stir and cook about 3 minutes.

5. Slowly add the beef broth while stirring the return the beef ribs back in the dutch oven bone side up. Bring to a boil.

6. Cover the dutch oven with foil and then place the lid on top to form a tight seal. Cook in the preheated oven for 3 hours.

7. Remove the beef and shred with a fork. Reserve 1 1/2 cups of the beef liquid and place in a seperate container.

8. In the now empty dutch oven add the 3 TBSP oil, 1 TBSP garlic, 1 TBSP cumin, 1 TBSP chili powder and 3 TBSP flour. Stir and cook over medium heat until it becomes a rich brown color.

9. Slowly add the reserved beef liquid and cook an additional 3 to 4 minutes or until it begins to thicken up. Take off the heat and stir in the tsp of vinegar.

10. Preheat oven to 400 degrees F.

11. Warm tortillas in the microwave for about 10 seconds to make them more pliable.

12. In a 9x9 baking dish add enough of the sauce to cover the bottom.

13. Place equal amounts of the beef on each tortilla, roll them up and place them seam side down in the baking dish.

14. Pour remaining sauce on the rolled tortillas and sprinkle the top center with the cheese.

15. Cover with foil and bake in the preheated oven for 15 to 20 minutes or until bubbly.

16. Serve topped with shredded lettuce and sour cream.

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