Ranch Style Short Rib & Cowboy Poblano Enchiladas
How to Cook Ranch Style Short Rib & Cowboy Poblano Enchiladas:
- Heat up the oven to 425°F.
- On a big baking sheet, lay out poblano peppers, tomatillos, garlic, jalapeño, and that red onion. Drizzle with oil, and give 'em a good toss.
- Roast in the oven until those pepper skins bubble and char, about 25 min.
- While that's happening, warm up them short ribs in a pot with beef stock. Toss any fatty bits. Keep 'em warm.
- Out with the baking sheet, and turn the oven down to 350°F. Let those peppers cool, then peel and seed. Save 2 poblanos for the filling. Get rid of the garlic skins too.
- Chuck 1 poblano, tomatillos, jalapeño, garlic, onion, lime juice, salt, pepper, and cilantro in a blender. Blend till smooth. Give it a taste.
- Time to roll: In a big dish, spread some sauce at the bottom. Dip tortillas in sauce, add cheese, 2 oz of short ribs, some poblano strips, and more cheese if you want. Roll and put it seam-down. Do it for all. Pour over the remaining sauce and sprinkle with cheese.
- Bake in the oven till it’s hot and bubbly, about 15 min.
- Serve 'em up hot with avocado, fresh cilantro, and a dollop of sour cream.
Find dry aged Short Rib in these beef boxes:
ingredients
Ranch Style Short Rib & Cowboy Poblano Enchiladas Ingredients:
- 1 lb Lazy T Ranch Short Ribs
- ½ cup beef stock
- 3 poblano peppers
- 6 tomatillos (no husks)
- 3 garlic cloves (keep 'em in their jackets)
- 1 wild jalapeño
- ½ red onion, cut into slices
- 2 tablespoon cooking oil (avocado or what you got)
- Juice from 1 lime
- 1 teaspoon salt
- A pinch of black pepper
- ½ cup fresh cilantro, plus some to show off
- 6 (8-inch) tortillas (flour or corn, your call)
- 8 oz shredded cheese (Oaxaca or Monterey Jack)
- Avocado slices (if you fancy)
- Sour cream (for those who like it)
