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Tender Short Rib Enchiladas

Tender slow cooked short ribs piled inside soft corn tortillas with jack cheese and topped with a mild homemade tomatillo salsa.
Course: Main Course
Cuisine: Southwest
Keyword: enchiladas, short ribs, tomatillo
Author: Tara Moore


  • 2 1/2 lb short ribs
  • 1/2 lime juiced
  • 1/2 white onion rough chop
  • corn tortillas
  • 8 oz jack cheese grated
  • 2 c tomatillo salsa
  • optional: cilantro

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


See blog post for a link to homemade tomatillo salsa