Boneless short ribs are also very good for braising and
crockpot use. I get them when they are on sale and put them in the
freezer for later use. I always use this meat when I make enchiladas.
This is Dev's favorite dinner.
- large package of boneless beef short ribs (about 2
lbs)(you can also use pork, if you like. I make this ahead and store
what's left-over in the freezer for next time)
- 1 can beef broth
- 1 can mild red enchilada sauce
- 1 can green enchilada sauce
- 1 can refried beans (you can also use whole pinto beans)
- Tortilla shells (I use flour)
- big pile of shredded cheese (I use a combo of cheddar & jack cheese)
-Remove any excess fat from ribs.
-Season meat all over with salt, pepper and garlic powder.
-Brown meat well, in frying pan with a little olive oil.
- Remove meat and place it in a crock pot.
-Put some water in the frying pan and boil it to deglaze the pan, scraping up any browned bits.
-Add water from the pan and a can of beef broth to the crock pot and turn it on high.
-Allow meat to cook in crock pot all day on low or several hours on high.
-Meat should be meltingly tender when done.
-When dinner-time approaches, take meat out of juices in crockpot and set aside.
-Pour liquid into a fat-separating cup and pour strained liquid into a pan. Discard fat.
- Reduce liquid by 1/2(by boiling it down)
-Shred meat with two forks, after it has cooled.
-Add shredded meat to the pan with the reduced cooking liquid.
-Simmer to combine the meat with the juices. It should not be TOO juicy, just moist.
-add 1/2 can red chili sauce(reserve other 1/2 can for later) to meat mixture and simmer for a bit.
- Mix enchilada sauces together (reserved 1/2 can of red and the full can of green)
-Pour about 3/4c. enchilada sauce in bottom of a 13x9 baking pan(just to coat the bottom well)
- lay tortilla shell on counter, spread center with a few tablespoons of refried beans.
- Put some of the seasoned meat on top of the beans.
-sprinkle cheese on top of meat
-Fold two sides of tortilla, overlapping the filling.
-Place tortilla, seam side DOWN into the prepared pan.
-Continue building enchiladas till the pan is full.
-Ladle a generous quantity of the reserved enchilada sauce over the enchiladas in the pan...do not leave any dry spots.
-Sprinkle cheese over all.
-Cover pan with foil and bake at 350 for about 20 minutes.
-Remove foil and bake 10-15 more minutes or until sauce is bubbly and cheese is nicely melted.