Tequila-Braised Short Rib Enchiladas

 A couple of weeks ago my friend Josie shared a recipe for a tequila-braised short rib enchilada. I was immediately sold. I made it for dinner one night last week, and my boys haven’t been able to stop talking about it since then! I know they’ll be on the menu again sooner rather than later, which is always a sure sign of a winning recipe.

Short ribs are braised in a bath of tequila and beef stock, with some onions and a poblano pepper tossed in to bring a little extra flavor to the party. I used boneless short ribs, because that’s what I had in the freezer – but bone in would be fine as well. The flavor of the beef after 3 hours in the oven was unparalleled to anything I’ve had grace my kitchen before, and I’m not just saying that. This will most definitely be my go-to  “barbacoa-style” beef for any Mexican dishes I make from here on out – tacos, burritos, quesadillas…you name it! Perfectly flavored and seasoned, it was just out of this world. Plus it’s a relatively hands-off dish, just browning the beef in a pan followed by softening of the onions and pepper, then a slow cook in the oven. I love those kinds of meals!

Once the beef was done I rolled it up in corn tortillas with a mixture of cheddar and Monterey Jack cheese, topped with a quick homemade enchilada sauce and some more cheese, and baked to a melty, bubbly goodness. I think we all agree that these took the crown for favorite enchilada in our house, taking the position from my infamous chicken enchiladas. Which, really says something, you guys. Served with a simple Spanish rice, this was a filling and delicious meal that the whole family could get behind. I just you know your family will enjoy it as much as we did!

Source: adapted from Pink Parsley

5 Comments

  1. Posted January 29, 2014 at 11:50 AM | Permalink

    Okay, that’s some seriously high praise for those enchiladas. I’m putting them on the menu next week!

  2. Posted February 3, 2014 at 9:03 PM | Permalink

    so glad you liked them – I love the addition of the poblano to the sauce!

  3. Missy
    Posted February 6, 2014 at 3:15 PM | Permalink

    I brought these to a Super Bowl party and they were a hit. I also made your enchilada sauce (super easy–why does anyone buy that stuff??). Everything was delicious!!!

  4. Molly
    Posted January 18, 2016 at 9:10 AM | Permalink

    what a fantastic dish….the short rib was cooked perfectly and the corn tortillas and enchilada sauce made it an allstar dinner. We are huge fans of enchiladas and tacos and this is by far our new favorite recipe. Thanks!

    • Posted January 22, 2016 at 9:05 AM | Permalink

      It’s one of our favorites too! So glad you guys enjoyed it. Thanks for taking the time to come back and comment, it’s greatly appreciated!

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