Loaded Short Rib and Pineapple Enchiladas

AND then, there was the most amazing cheese pull I’ve ever seen in my life. Okay, when you’re in need of some serious food, in come Loaded Short Rib and Pineapple Enchiladas. I’m going to take a guess and say that you are ready for a serving of these right now. I know I am, and I’ve lived off this recipe all last week. This is not one of those “meal for two” kinds of recipes. It feeds a lot of people. Oh my gosh it’s good. Like mouth-watering gooooooood.

This week, I won’t be making extravagant dinners. Between work, practice, and blog, I have no free time for my kitchen. I’m definitely looking forward to that changing, but I am absolutely taking it all in and enjoying the option to sit back and let my life overcome me. There is so much ebb and flow in my life. I’ve decided to just let it take me where it wants. And, where it’s taken me this week is Pizza.

I’m always looking for a different protein than my go-to chicken. Hey—I love chicken—like more than the regular carnivore, I think. But, I do like to mix it up and throw in some red meat for good measure. Short ribs, where do I even begin? They are so flavorful and so easy to make. A perfectly fatty cut of meat that shreds with perfection. I’ve put it in chilis and meat sauces, but this Loaded Short Rib and Pineapple Enchiladas recipe definitely takes the cake.

This is not a weeknight recipe. It takes time. But, the end is oh…so…worth it. It’s more of a weekend recipe. It’s perfect for hosting a big party or for creating make ahead meals. I quickly seared the short ribs in vegetable oil and added my liquids before cooking them slowly them in the oven for two and a half hours. Then, I shredded the meat and removed the bone. I also skimmed off some of the unwanted fat. I’ve got to tell you, all I want to do at this point in the cooking process is eat it as-is. If you have some self-control, (like, what’s that word?) then you will be rewarded with the tastiest enchiladas of your life.

Just don’t tell Abuelita that I put pineapple in an enchilada recipe! I’ll be kicked out of the family! The pineapple is probably my favorite part of this dish. I’ve always like a little, sweet, kick when it comes to dishes with such intense flavor. The pineapple absolutely takes this dinner from a respectable 9 to a solid 10.

Loaded Short Rib and Pineapple Enchiladas

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This recipe for Loaded Short Rib and Pineapple Enchiladas will be the best version of enchiladas you have ever made! Perfect for a party.

• Author: Karlee Flores
• Prep Time: 20 minutes
• Cook Time: 2 hours, 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

2 cups shredded cheddar cheese

24 corn tortillas

|| Filling ||

2 tablespoons vegetable oil

3 lbs. short ribs

2 teaspoons salt

1 lb. can of San Marzano peeled tomatoes

1 cup beef broth

1 yellow onion, chopped

1 green pepper, chopped

2 cloves garlic

1 can black beans

1/2 cup corn kernels

1/2 cup pineapple, chopped

1/2 cup cilantro, chopped

1 tablespoon cumin

1/4 cup brown sugar

|| Enchilada Sauce ||

2 tablespoons vegetable oil

2 tablespoons all purpose flour

4 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 1/3 cups beef broth

3/4 cup pineapple juice (or a small can)

Chopped pineapple, sliced avocado, chopped green onion, cilantro, sour cream and lime wedges for garnish

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Instructions

Preheat the oven to 325 degrees. 

In a large Dutch oven over high heat, add vegetable oil and heat until it just starts to smoke. Salt the short ribs and place in the Dutch oven and sear for a few minutes on all sides. Add the can of tomatoes, beef broth, chopped onion, chopped green pepper, and whole garlic cloves, and stir to make sure the short ribs are nestled under the sauce. Place the lid on the dutch oven and bake in the oven for 2 1/2 hours.

|| Enchilada sauce || In a small saucepan, over medium heat, cook the vegetable oil and flour together for one minute before adding the rest of the spices. Slowly, add the beef broth while continuously whisking. Add the pineapple juice, and slowly heat until the sauce begins to thicken. This should take about 10 minutes. 

When the short ribs are done, remove from the oven and let them sit covered for about 10 minutes. Raise the oven temperature to 350 degrees. Remove the lid, shred the short ribs, and remove the bones and any excess fat. Add the black beans, corn, pineapple, cilantro, brown sugar and cumin. Stir to combine. 

Place about 1/4 cup of the enchilada sauce on the bottom of a 9″ x 13″ pan and spread sauce until it covers the bottom of the pan. Warm the corn tortillas until they are moldable. Scoop about 1/3 cup of the short rib mixture into one corn tortilla at a time. Roll and place edge down on the pan. Once all the tortillas are filled, cover the rest of the tortillas with the enchilada sauce, and spread the cheese evenly on top. 

Bake for 20 minutes.

Garnish with chopped pineapple, sliced avocado, chopped green onion, cilantro, sour cream, and lime wedges as desired.

Keywords: enchiladas, Mexican food, pineapple, short ribs