Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- plus 1/2 cup for frying
- 1 large yellow onion
- chopped
- 1 large fresh poblano pepper
- seeded and cut into 1/4 inch pieces
- 6 garlic cloves
- minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3/4 cup silver tequila
- 1 cup beef broth
- One (28-ounce) can red enchilada sauce
- I like Las Palmas
- 18 yellow corn tortillas
- 6 cups shredded Mexican cheese blend
- about 1 pound
- 1/2 cup crumbled Cotija cheese
- for serving
- Crema or sour cream
- for serving
- Fresh cilantro leaves
- for serving
Instruction
- Season the ribs generously with salt and pepper
- In a large skillet, heat the vegetable oil over medium-high heat
- Add the short ribs in batches and cook until nicely browned, 2 to 3 minutes per side
- Set aside
- Reduce the heat to medium
- Add the onion and poblano to the pan and cook, stirring, until soft, 3 to 5 minutes
- Add the garlic and cook, stirring, until fragrant, about 1 minute
- Add the chili powder, cumin, and paprika and cook, stirring to make sure they’re well-coated with oil, until fragrant, 2 to 3 minutes
- Add the tequila and use a spoon to scrape up the bits stuck to the bottom of the pan
- Let the liquid boil until almost completely evaporated
- Remove the pan from the heat and transfer the contents of the pan to a slow cooker
- Layer the short ribs on top of the onion mixture in the slow cooker, then add the broth
- Cover and cook on low for 8 hours, or until the meat is falling off the bones
- Preheat the oven to 375°F
- Lightly oil a 9-by-13-inch baking dish
- Remove the cooked short ribs from the slow cooker and transfer them to a large plate
- When cool enough to handle, remove and discard the bones, visible fat, and connective tissue
- Shred the meat using your fingers or two forks and set aside
- Strain the sauce from the slow cooker through a fine-mesh strainer into a medium bowl
- Use the back of a ladle to squeeze the liquid from the solids, then add the solids to the shredded meat
- Stir to combine
- Skim as much fat as possible from the liquid in the bowl
- In a separate medium bowl, stir together the enchilada sauce and ½ cup of the cooking liquid
- Heat the remaining oil in a large pan over medium-high heat
- When the oil shimmers, add a tortilla and fry for 10-20 seconds on each side until just lightly browned
- Transfer to a paper towel-lined plate and repeat with the remaining tortillas, layering paper towels in between
- To assemble the enchiladas, ladle about 1 ½ cups of the enchilada sauce over the bottom of the prepared baking dish
- Add a layer of 6 tortillas to completely cover the bottom of the dish (it’s okay if the edges curl up the sides)
- Top the tortillas with half the shredded meat and 2 cups of the Mexican cheese
- Add another layer of 6 tortillas, this time trimming the edges so the tortillas sit flat in the dish
- Top with another 1 ½ cups of the enchilada sauce, the remaining shredded meat, and another 2 cups of the Mexican cheese
- Finish with the remaining 6 tortillas, 1 ½ cups enchilada sauce, and 2 cups Mexican cheese
- Cover with foil and bake for 20 to 25 minutes, until the cheese is bubbling
- Remove the foil and bake for another 5 to 10 minutes, until the top is golden
- Let cool for 5 to 10 minutes
- Serve with the cotija, a drizzle of crema, and a sprinkle of cilantro leaves
