Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
Shedded Beef Enchiladas
1 1/2 lbs. Beef Short Ribs with bones
14 oz. can of tomato sauce or puree
2 Teaspoons of tomato paste
1 cup Chicken Broth
Corn or flour tortillas
Cheese (Mexican Cotija or other Mexican cheeses)
Preheat oven 375 degrees. Use an 10-inch pan. Take the Short Ribs out of the refrigerator 30 minutes before use. Short Ribs cook better if started at room temperature. Salt and pepper both sides of the steaks and rest for 10 minutes.
Sear all sides of the ribs and let rest on plate. Sprinkle the Easy Enchiladas seasoning over the Short Ribs on all sides.
This is where we make the Ribs differently. I use a ANOVA Sous Vide Home Circulator. You can continue to make your short ribs in a Dutch Oven for a few hours until tender.
Prepare a Sealer Bag that can be vacuum sealed. Put Ribs in the bag in one layer. Use more bags if necessary. Vacuum seal the bags and place in the water bath. Weight them down if needed. Set the ANOVA Sous Vide to 131 degrees for 48 hours. That's right 48 hours—believe me it's worth it.
To make the sauce pour olive oil in a pan and add Easy Enchiladas seasoning to the pan and let the spices bloom. Once you smell the spices add chopped onion. Next add one cup chicken broth and the tomato sauce and tomato paste. Simmer until sauce is thick. Take the Ribs out and de-bone them. Shed the meat and add to the sauce. Put Tortillas in a plastic zip bag and soften them in the microwave for 10 or 15 seconds. Separate the meat from the sauce. Add a small amount of sauce in the bottom of a pan. Fill your tortillas by putting the meat and a little cheese in the middle. Roll and lay in the pan seam side down. Fill your pan and then pour the sauce all over the enchiladas. Liberally sprinkle cheese on top and cover with foil or a lid. Bake in a 375 degree oven for 30 minutes. Uncover and cook for an additional 20 minutes.
Let sit for 10 minutes then serve. Add sour cream, cilantro and garnish with lime on top.