Enchiladas de costilla con salsa verde

Ingredientes

• 2 1/2 lb short ribs
• 1/2 lime, juiced
• 1/2 white onion, rough chop
• corn tortillas
• 8 oz jack cheese, grated
• optional: cilantro
• salt + pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 5 large tomatillos
• 1 large jalapeños
• 3 roma tomatoes
• 1/2 large white onion, skin removed
• 2 tbsp cilantro, packed
• 1/2 lime, juiced
• 1/4 heaping tsp cumin
• 4 garlic cloves, skin removed
• 2 tsp salt + more to taste
• pinch of fresh ground pepper

Preparación

1. 1

   Turn oven onto broil, and bring your rack...: Turn oven onto broil, and bring your rack up to the top. Remove husks from the tomatillos. Clean and rinse your produce. Line a sheet pan with foil, put the tomatillos, jalapeños, tomatoes and onion on the pan. Put the pan in the oven checking on it every few minutes, once one side has charred use tongs and flip everything over, give it a couple more minutes on that side.

2. 2

   Remove the pan from the oven and let...: Remove the pan from the oven and let everything cool down. Remove the stem and seeds of the jalapeños and discard. Add all the vegetables to your blender (including the juice on the baking pan) with the juice of one lime, cilantro, garlic, cumin, salt and pepper. Pulse together until it reaches a smooth consistency, you can leave it as chunky or as smooth as you like. Refrigerate for a few hours. Serve in a bowl alongside tortilla chips.

3. 3

   Season the short ribs with the 'short rib...: Season the short ribs with the 'short rib seasoning'

4. 4

   Use a hot pan to sear all sides...: Use a hot pan to sear all sides of the short ribs

5. 5

   Transfer the short ribs to a slow cooker,...: Transfer the short ribs to a slow cooker, low heat

6. 6

   Add the lime juice and onion (you can...: Add the lime juice and onion (you can toss in the squeezed lime also for more flavor)

7. 7

   Cook for 8 hours and shred once they...: Cook for 8 hours and shred once they are done

8. 8

   Preheat oven to 375

9. 9

   Cook the corn tortillas on a skillet over...: Cook the corn tortillas on a skillet over medium heat, cook until dark specks start to form then turn

10. 10

    Transfer the corn tortillas to a clean towel,...: Transfer the corn tortillas to a clean towel, fold the top over to lock in the steam

11. 11

    Grab a tortilla, some shredded short rib meat...: Grab a tortilla, some shredded short rib meat a bit of jack cheese and roll it up

12. 12

    Continue until they are all rolled, arranging them...: Continue until they are all rolled, arranging them in a skillet (or casserole dish)

13. 13

    Top with the tomatillo salsa and the remaining...: Top with the tomatillo salsa and the remaining jack cheese

14. 14

    Bake for 15 minutes

15. 15

    Serve with extra tomatillo salsa and fresh cilantro