Leftover Short Rib and Poblano Enchiladas

Servings

4 to 6

Prep Time

30 minutes

Cook Time

1 hour

Smoked Short Ribs are transformed into delicious homemade enchiladas with roasted poblano and tomatillo green sauce and stuffed with cheese and roasted peppers. They can be prepped in advance and baked just before serving. This is a great way to use cooked short ribs for a family meal. You could substitute a store-bought green enchilada sauce, but this one is worth the effort of roasting the ingredients and simply blending them together in a blender or food processor.

Author:

Mandy Tanner

Image of Leftover Short Rib and Poblano Enchiladas

Ingredients

1 lb cooked American Wagyu Black® Short Ribs
½ cup beef stock
3 poblano peppers, divided
6 tomatillos, husks removed
3 unpeeled garlic cloves
1 fresh jalapeño
½ red onion, sliced
2 tablespoon avocado oil, or other cooking oil
1 tablespoon fresh lime juice, from 1 lime
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup cilantro, from ½ bunch, plus more for garnish
6 (8-inch) flour tortillas, or corn
8 oz (2 cups) shredded Oaxaca or Monterey Jack Cheese
Sliced avocado, for serving, optional
Sour cream, for serving, optional

Directions

Preheat the oven to 425°F.
On a rimmed baking sheet, add the poblano peppers, tomatillos, garlic cloves, jalapeño, and red onion. Drizzle with 2 tablespoons of avocado oil and toss to coat.
Place the baking sheet in the oven to roast until the skins on the peppers begin to bubble and char and tomatillos are browned, 25 minutes.
Meanwhile, prepare the short ribs; In a saucepan over medium-low heat, add the cooked short ribs, and beef stock. Cover and cook until warmed through. Let cool slightly before handling, and remove any fatty parts or connective tissue. Keep the short ribs warm until ready to assemble.
Remove the baking sheet from the oven, and reduce the oven temperature to 350°F. Allow the peppers to cool before removing the skins and discarding the stems and seeds of the poblanos and jalapeño. Reserve 2 poblanos for the enchilada filling, and slice into strips and set aside. Peel the garlic, discarding the outside.
In a blender or food processor, add 1 poblano pepper, the tomatillos, jalapeño, garlic cloves, onions, lime juice, salt, pepper, and cilantro. Blend or process until smooth. Taste for seasoning and adjust as needed.
Assemble the enchiladas; In a large baking dish or casserole, add ¾ cup of the enchilada sauce to coat the bottom. Dip the tortillas in the sauce to make them easier to roll. Add 2 tablespoons of cheese down the center of the tortilla, top with about 2 ounces of short ribs, 3 to 4 strips of roasted poblano pepper, and additional cheese, if desired. Roll the tortilla, and place seam-side-down in the prepared baking dish. Repeat with remaining tortillas. Top with remaining sauce and cheese. (Enchiladas can be covered and refrigerated at this point if making in advance. Allow additional cooking time if refrigerated.)
Place the baking dish in the center of the oven and bake, uncovered, until warmed through, sauce is bubbling around the edges, and cheese has melted, about 15 minutes.
Remove the baking dish from the oven, and serve warm with sliced avocado, fresh cilantro leaves, and sour cream as desired. Enjoy!