Garnish the enchiladas roja with sliced avocado, radish, cilantro, and a squeeze of lime and dig in. Or you know, just grab a fork and go to town.
Ingredients for 6-8 servings
Short ribs
2 lb short ribs
salt and pepper
1 tbsp oil
½ onion, peeled and chopped into big chunks
1 tbsp garlic, minced
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano, dried
pinch of cinnamon
3 tbsp tomato paste
1 chipotle pepper, canned
1 cup chicken broth
1 cup beer
Remaining ingredients
8 corn tortillas
2 cups shredded Monterey jack cheese
2 tbsp cilantro for garnish
2 radish, thinly sliced for garnish
2 tbsp cotija