I call these enchiladas “company enchiladas” because they are worth the effort and always feel special. The filling is built around short ribs, a richly flavored and economical cut of beef that becomes wonderfully tender when cooked long enough and layered with aromatics and spices.
If you prefer not to assemble enchiladas, the braised short ribs are delicious on their own: serve them over rice or creamy polenta with a few bright garnishes. They make an excellent dinner for guests. But rolled or layered into enchiladas, the combination of tender meat, tangy sauce, and melted cheese is hard to beat.
I typically use an Instant Pot to cook the short ribs because it shortens the braising time, but this recipe adapts well to other methods. Below are a few reliable alternatives so you can choose the method that fits your kitchen and schedule.
ways to cook short ribs
• Slow cooker – Place prepared short ribs and aromatics in the slow cooker and cook on low for about 8 hours, or until the meat is fall-apart tender. No adjustments to the seasonings are needed.
• Oven – Brown the ribs on the stovetop, then transfer to a Dutch oven. Increase the beef broth to ensure adequate braising liquid. Cover and cook in a 325°F (163°C) oven for roughly 3½ hours, turning the ribs every 45 minutes to ensure even cooking.
• Stove top – Use a heavy Dutch oven and enough beef broth to cover the ribs partially; keep extra broth on hand. Bring the liquid to a simmer, then reduce heat, cover, and cook gently for about 3 to 3½ hours, checking occasionally to maintain liquid level and turning the ribs as needed.
recipe notes:
When I use the Instant Pot, I still prefer to brown the short ribs and sauté the onions and peppers in a heavy pot or Dutch oven for a better sear and deeper flavor. You can use the Instant Pot’s sauté setting if you prefer a one-pot approach, but a pan sear yields a nicer crust.
Preparing the short ribs a day ahead saves time on the day you plan to assemble the enchiladas. Cool the cooked ribs in their cooking liquid, then refrigerate. Once chilled, skim and discard the solidified fat from the surface before finishing the recipe.
A note on tortillas: the traditional method is to warm tortillas briefly in sauce before filling and rolling. At a favorite local taqueria I visit, they lightly fry the tortillas before rolling, which adds a lovely depth of flavor and keeps them from becoming soggy. For quicker assembly and a neater presentation when serving a crowd, I often layer the tortillas like a lasagna instead of rolling them. Lightly frying the tortillas first helps the layers hold up and improves texture.
When layering, cutting tortillas in half helps create straight edges in the baking dish and makes it easier to cover each layer evenly.
Be sure to use a gluten-free enchilada sauce if you need the dish to be fully gluten-free. Some commercial sauces contain wheat flour as a thickener; check the label carefully. For this recipe I used a mild red enchilada sauce that is labeled gluten-free.
Gluten-Free Short Rib Enchiladas Recipe
By Gluten Free & More
Prep Time: 35 mins • Cook Time: 1 hr 40 mins • Total Time: 2 hrs 15 mins • Servings: 6
Ingredients
- 5 pounds bone-in short ribs
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil, plus more for frying the tortillas
- 1 large red onion, diced
- 1 large poblano pepper, seeded and chopped
- 6 garlic cloves, minced
- 2 chipotle peppers in adobo, minced
- 2 teaspoons ground cumin
- 3/4 cup tequila
- 1 cup gluten-free beef broth
- 2 (15-ounce) cans mild red enchilada sauce (gluten-free)
- 18 gluten-free corn tortillas
- 6 cups shredded Mexican cheese blend
- 4 ounces cotija cheese, crumbled
- 1/2 cup chopped fresh cilantro, for garnish
Instructions
- Season the short ribs generously with salt and pepper. Heat 2 tablespoons of oil over medium-high heat in a heavy Dutch oven or skillet. Brown the short ribs in batches until well seared, about 5 minutes per side. Transfer the browned ribs to a plate and set aside.
- Add the diced onion and chopped poblano pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic, chipotle, and ground cumin and cook for another 30–60 seconds until fragrant.
- Pour the tequila into the pan and scrape up the browned bits from the bottom. Cook until most of the liquid has evaporated. Transfer the vegetable mixture to the Instant Pot or to your braising vessel, add the short ribs back in, and pour in the beef broth. If using an Instant Pot, cook on high pressure for 50 minutes, then allow a natural release for 15 minutes. If using another method, follow the corresponding cooking times in the “ways to cook short ribs” section above.
- When the short ribs are tender, remove them to a plate and let cool until you can handle them. Strain the braising liquid and reserved vegetables through a fine-mesh strainer; set aside 1 cup of the braising liquid. Chill the reserved liquid briefly if needed to make it easier to handle and to remove excess fat.
- Preheat the oven to 375°F (190°C). Lightly grease a 9×12-inch (or similar) baking dish.
- Shred the short rib meat, discarding excess fat and connective tissue, and combine the shredded meat with the reserved vegetables in a mixing bowl.
- Mix the reserved cup of braising liquid with the enchilada sauce to create the saucy base for the casserole.
- Pour about 1½ cups of the sauce mixture into the bottom of the prepared pan. Cut the tortillas in half for straight edges. Pour enough oil into a skillet to reach 1/4–1/2 inch deep and heat over medium-high. Fry the tortilla halves briefly—about 10–20 seconds per side—until softened and just starting to brown. Drain on paper towels.
- Layer the casserole: place a layer of fried tortilla halves in the bottom of the pan, spread half of the meat mixture over them, and sprinkle with 2 cups of shredded cheese. Repeat the layers, pour 1½ cups more sauce on top of the second layer, then add a final layer of tortillas. Pour the remaining sauce over the top, cover with the remaining 2 cups of shredded cheese, and crumble the cotija cheese over everything.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and starting to brown. Let the enchiladas rest about 5 minutes, garnish with chopped cilantro, slice, and serve.
Nutrition
- Calories: 1289 kcal
- Carbohydrates: 54 g
- Protein: 90 g
- Fat: 71 g (Saturated fat: 38 g)
- Cholesterol: 286 mg
- Sodium: 2574 mg
- Potassium: 1410 mg
- Fiber: 9 g
- Sugar: 14 g
- Vitamin A: 2187 IU • Vitamin C: 21 mg
- Calcium: 935 mg • Iron: 9 mg
Nutrition information is an estimate and should be used as a guideline only.