Short Rib Enchiladas

photo & recipe courtesy of The Defined Dish

---

Directions

1. Season all sides of the short ribs generously with salt and pepper.

2. Heat oil in a Dutch oven or slow cooker on saute. Sear all sides of the ribs until brown. Remove short ribs and set them aside.

3. In the same pot, add 1/2 chopped onion and saute until soft. Add garlic, chili powder, cumin, oregano, tomato paste and chipotle pepper. Stir to mix all ingredients.

4. Add short ribs back to the pot along with beef broth and beer. If using a Dutch oven, set the burner to lowest setting and allow to cook for 6-8 hours. If using slow cooker, set to low for 6-8 hours or high for 4-6 hours.

5. When ribs have finished cooking, set oven to 375 degrees and grease a 9x12 glass pan.

6. Remove ribs and shred with a fork.

7. Ladle sauce from the pot over the bottom of the dish. Fill each tortilla with shredded short ribs and 2-3 TBS of shredded cheese.

8. Lay seam side down in the pan and continue until all tortillas have been filled and rolled.

9. Top enchiladas with sauce (enough to cover the tops but not too much to make them soggy) and sprinkle remaining cheese on top.

10. Bake in the oven for 20 minutes or until cheese is bubbly and hot.

11. Top enchiladas with chopped cilantro and serve.

Ingredients

• 2 lbs bone-in short ribs

• salt and pepper

• 1 TBS oil

• 1/2 onion chopped in large pieces

• 1 TBS minced garlic

• 2 TBS chili powder

• 1 TBS cumin

• 1 tsp dried oregano

• 3 TBS tomato paste

• 1 chipotle pepper in adobo, chopped

• 1 cup beef broth

• 1 cup dark beer

• 8 tortillas

• 2 cup shredded Monterey Jack cheese

• 2 Tbsp cilantro for garnish