Tender slow cooked short ribs piled inside soft corn tortillas with jack cheese and topped with a mild homemade tomatillo salsa.
I get asked all the time where inspiration comes from. Generally, just a random idea OR after i've eaten out I want to remake it at home. Anytime I go out I always order something I wouldn't normally make or maybe have never made, just because it's fun and new.
And while I wouldn't return to this restaurant I picked up the inspo from, I now get to enjoy delicious short rib tacos at home! And I was like, why did I never think of this? As for the tomatillo salsa, i've been making that for years and it was the perfect salsa since it's nice and mild and goes really well with beef and the jack cheese, which are both more on the mild side.
Oh but goodness i forgot to mention the best part! These are crockpot slow cooker short rib enchiladas. Well, just the short rib part. But really that's the hardest part of this. The only thing left to do is shred the beef, roll the enchiladas top it with tomatillo salsa and cheese then bake! Granted you already have the salsa made. My best suggestion is to make it ahead of time so it has time to develop more flavor.
But here we go with the worlds easiest, yummiest, short rib enchilada recipe.
Do you love southwest food? Me too! Check out some favorites:
Jalapeño Cream Cheese Enchiladas
Steak Frites & Guacamole
Slow Cooker Carnitas
Chicken Street Tacos
Red Chicken Enchiladas
Roasted Tomatillo Salsa
2 1/2 lb short ribs
1/2 lime, juiced
1/2 white onion, rough chop
8 oz jack cheese, grated
2 c tomatillo salsa (click for recipe)
short rib seasoning
salt + pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Season the short ribs with the 'short rib seasoning'
Use a hot pan to sear all sides of the short ribs
Transfer the short ribs to a slow cooker, low heat
Add the lime juice and onion (you can toss in the squeezed lime also for more flavor)
Cook for 8 hours and shred once they are done
Preheat oven to 375
Cook the corn tortillas on a skillet over medium heat, cook until dark specks start to form then turn
Transfer the corn tortillas to a clean towel, fold the top over to lock in the steam
Grab a tortilla, some shredded short rib meat a bit of jack cheese and roll it up
Continue until they are all rolled, arranging them in a skillet (or casserole dish)
Top with the tomatillo salsa and the remaining jack cheese
Bake for 15 minutes
Serve with extra tomatillo salsa and fresh cilantro