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PULLED BEEF SHORT RIB ENCHILADAS

This recipe comes courtesy of Award Winning Hot Sauce Maker - Patrick Beresford from 13 Angry Scorpions.

Prep Time

10 Minutes

Cook Time

8.5 Hours

Serves

4

Ingredients

1 kg quality beef short ribs

Garlic Powder

Sea Salt

Sweet Paprika

2 tins of Crushed Tomato

8 Corn Tortillas

Vintage Cheddar Cheese

1 Cup Rice

Tomato Paste

METHOD

  1. Heavily season your short ribs with your favourite dry rub.
  2. Fill your slow cooker with enough crushed tomatoes to completely cover the short ribs. Then add 3 tablespoons of 13 Angry Scorpions Jekyll & Hyde Hot Sauce.
  3. Submerge the short ribs in the tomato mixture within the slow cooker, and cook
    on low for approx. 8 hrs.
  4. Remove the ribs from the slow cooker using tongs. The meat should just fall part.
  5. Set aside the tomato mixture from the slow cooker ( we'll use this for the sauce!)
  6. Shred the meat using tongs or two forks. Remove enough of the liquid from the meat, so you don't make the enchiladas soggy.
  7. Spoon the meat into corn tortillas and roll.
  8. Place tortillas across the bottom of a deep oven proof dish, close enough that they are just touching each other.
  9. Cover the rolled tortillas in your home made tomato sauce, from the slow cooker then sprinkle with plenty of vintage cheddar.
  10. Cover the dish with foil ( so the enchiladas don't dry out) and cook on 180 degrees for about 45 mins.

Seriously Good Home Made Salsa

  • Remove the left over tomato juices from your slow cooker and place in a small saucepan.
  • Add a good quality tomato paste to thicken the sauce and stir over heat for 15 mins.
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