Short Rib Enchiladas with Ancho Chile Sauce and Gratinated Oaxaca Cheese

This recipe for Short Rib Enchiladas with Ancho Chile Sauce and Gratin Oaxaca Cheese brings Mexican flavors to a homemade, generous, and flavorful preparation. It is perfect for serving to family or sharing at a special meal.

Ingredients

For the short rib

• 5 kg of short rib or beef short rib
• 2 teaspoons of salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons of olive oil
• 1 large white onion, cut into cubes
• 2 carrots, cut into cubes
• 4 cloves garlic
• 2 tablespoons of tomato paste
• 1 cup (240 ml) of red wine
• 3 cups (720 ml) of beef broth
• 2 bay leaves
• 2 sprigs of thyme
• 1 sprig of rosemary

For the ancho chile sauce

• 5 ancho chiles, deveined and deseeded
• 3 guajillo chiles, deveined and deseeded
• 2 jitomates Roma
• ¼ de cebolla blanca
• 4 cloves garlic
• 2 cups (480 ml) of the broth where the chiles were cooked
• 1 cup (240 ml) of the short rib cooking liquid
• 1 teaspoon of Mexican oregano
• ½ teaspoon cumin
• 1 tablespoon of butter
• 1 tablespoon oil
• Salt to taste
• 1 teaspoon of grated piloncillo (optional)

For the enchiladas

• 12 tortillas de maíz taqueras
• 500 g of shredded Oaxaca cheese
• 2 tablespoons vegetable oil

For the pickled onion

• 1 red onion, thinly sliced
• ½ cup (120 ml) of lime juice
• ½ cup (120 ml) of white vinegar
• ½ teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon of sugar

For decorating

• Sour cream
• Fresh cilantro
• Crumbled Cotija cheese
• Sliced avocado
• Radishes in very thin slices
• Microgreens (optional)

Step-by-step preparation

Step 1: Cook the short rib

1. Season the meat with salt and pepper.
2. Heat a heavy pot with the oil.
3. Sear the meat on all sides until it gets a deep golden color.
4. Remove it.
5. In the same pot, sauté the onion, carrot, and garlic for 8 minutes.
6. Add the tomato paste and cook two more minutes.
7. Incorporate the red wine.
8. Reduce by half.
9. Add the broth, bay leaf, rosemary, and thyme.
10. Return the meat.
11. Cover and bake at 160 °C for 3½ hours or until the meat falls apart easily.
12. Deshebra y reserva.
13. Save one cup of the cooking liquid.
14. Mix some of the reduced liquid with the meat before filling the tortillas so that the short rib is extremely juicy.

Step 2: Prepare the sauce

1. Boil the chiles, tomatoes, onion, and garlic for 10 minutes.
2. Blend with the cooking broth, the short rib liquid, oregano, and cumin.
3. Strain the sauce.
4. Heat a pot.
5. Add the butter and oil.
6. Fry the sauce for 12 minutes over medium heat.
7. Season with salt and, if necessary, add a little piloncillo to balance the acidity.
8. It should be velvety and full-bodied.

Step 3: Prepare the pickled onion

1. Mix all the ingredients in a bowl.
2. Lightly massage the onion with your hands.
3. Let it rest for at least 30 minutes.
4. The longer it rests, the better flavor it will have.

Step 4: Assemble the enchiladas

1. Lightly heat the tortillas so that they are flexible.
2. Quickly pass them through a little hot oil.
3. They should not be fried; only softened.
4. Fill.
5. Roll firmly.
6. Colócalas en un refractario previamente engrasado.
7. Cubre con la salsa.
8. Espolvorea el queso Oaxaca.

Step 5: Gratinate

1. Precalienta el horno a 190 °C.
2. Hornea durante 15 minutos.
3. Después activa el asador durante 3 o 4 minutos hasta obtener un queso completamente dorado y burbujeante.

Assembly

1. Sirve dos enchiladas por persona.
2. Añade un poco de crema formando un zigzag.
3. Distribuye cebolla morada encurtida.
4. Espolvorea queso Cotija.
5. Coloca unas láminas de aguacate y rábanos.
6. Finaliza con cilantro fresco y microgreens.

¿Te animas a prepararla?

Enchiladas de Short Rib con Salsa de Chile Ancho y Queso Oaxaca Gratinado es una receta perfecta para disfrutar en casa y compartir con quienes más quieres. Si la preparas, cuéntame en los comentarios qué toque le darías o con qué la acompañarías.