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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. bone-in beef short ribs
- kosher salt
- freshly ground black pepper
- 2 Tbsp. vegetable oil (plus 1/2 cup for frying)
- 1 yellow onion (large, chopped)
- 1 fresh poblano pepper (large, seeded and cut into 1/4 inch pieces)
- 6 garlic cloves (minced)
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 3/4 cup silver tequila
- 1 cup beef broth
- 28 oz. red enchilada sauce (I like Las Palmas)
- 18 corn tortillas (yellow)
- 6 cups shredded Mexican cheese blend (about 1 pound)
- 1/2 cup cotija cheese (crumbled, for serving)
- crema (or sour cream, for serving)
- cilantro leaves (Fresh, for serving)
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