Mexican + Eastern European Inspired
As part of our Christmas holiday story, we blended our individual backgrounds to create a Christmas fusion menu inspired by our different cultures. Check out the full story here. These short rib enchiladas are so decadent, you’ll crave them again and again.
Short Rib Enchiladas in Stroganoff Sauce
To begin with, we slow-cooked short ribs in red wine until they were falling off the bone. Then, we reduced the braising liquid by 80%, until it was a ultra beefy and perfectly salted. Next, we rolled flour tortillas filled with the short rib, flavor-packed beef sauce and Monterey Jack. Our Stroganoff inspired sauce consisted of sour cream, onion, cream, mushrooms and more Monterey Jack.
How to make the enchiladas:
- For Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons tomato paste
- 8 sprigs thyme
- 6 cloves garlic
- 3 cups dry red wine
- 4 cups beef stock
- salt and pepper
- For Stoganoff Sauce:
- 3 tablespoon flour
- 3 tablespoon butter
- 2 cups heavy cream or half and half
- 1 cup sour cream
- 2 cups Monterey Jack, shredded
- 1 cup braising liquid from short ribs
- 1 tablespoon Worcestershire sauce
- 1 heaping tablespoon stone ground mustard
- 2 cups mushrooms, sliced, reserve some for topping
- salt and pepper
- 1 large onion, blended into paste
- For Enchiladas:
- 6 flour tortillas
- 1½ cup Monterey Jack, Shredded
- ½ cup green onions, chopped
- Preheat oven to 250°.
- Liberally season short ribs with salt and pepper.
- In large pot, heat oil on medium-high. Brown short ribs on all sides, about 10 minutes per batch. Then set short ribs aside. Pour off all drippings but 2 tablespoons.
- Add onions, carrots, celery, tomato paste thyme and garlic to pot. Then season with salt and pepper and cook over medium heat for 5 minutes, stirring often.
- Add wine and beef stock to pot and bring to boil.
- Cover pot with lid and braise short ribs in oven for 6 hours until they are fall-off-the-bone tender. Make sure short ribs are completely immersed in liquid, add more beef stock or water if need be.
- Remove short ribs from pot and pick meat off the bones, shred and set aside.
- Drain braising liquid of vegetables. Set one cup of braising liquid aside for Stroganaff sauce.
- Lightly boil braising liquid on the stove until it's reduced by about 80%. This will take about 45 minutes. Consistency should be almost syrup like. The longer the sauce reduces, the more the flavor condenses, so taste along the way to make sure it doesn't get too powerful.
- In large sauce pan, melt butter over medium heat. Whisk in flour to create roux with no lumps.
- Slowly whisk heavy cream into roux.
- Whisk sour cream, then braising liquid, then cheese into cream sauce.
- Add Worcestershire sauce mustard, onion, mushrooms, and salt and pepper to Stroganoff sauce. Reduce heat and cook sauce for 3 minutes more, stirring often.
- Evenly divide shredded meat and 1 cup of cheese onto tortillas. Add one tablespoon of reduced braising liquid to each tortilla. Roll tortillas into enchiladas.
- Spread 1½ cup of Strogonaff sauce plus 3 tablespoons of reduced braising sauce on the bottom medium casserole dish. Place enchiladas on top of sauce, then pour remaining sauce evenly over the enchiladas.
- Sprinkle the remaining cheese and reserved mushroom slices over sauce then bake at 350° for 40 minutes until cheese is golden brown.
- Finish with green onions on top.