Make Claudette Zepeda's Enchiladas Rojas

Directions

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1. Tie the bay leaf, avocado leaves, hoja santa leaf (if using), thyme, and cilantro together into a bouquet with twine. Set aside.

2. Spread the short rib pieces in a single layer on a paper towel-lined baking sheet to bring to room temperature, about 30 minutes. Pat the beef dry with another paper towel.

3. Season the beef all over with salt, black pepper, and the garlic and onion powders.

4. Set a large Dutch oven over medium heat and add a generous glug of oil. When the oil is shimmering, add the beef in a single layer (work in batches if needed to avoid crowding the pan). Sear the beef on one side for 5 minutes; when nicely browned, flip and sear on the other side. Repeat until the beef is well-browned all over—this can take 15 to 20 minutes total. Remove the browned beef from the pot and set aside in a medium bowl.

5. Add the tomato paste to the skillet and cook for 2 minutes, until fragrant and darker in color, using a wooden spoon to keep scraping the bottom of the Dutch oven to keep the tomato paste from burning. Add in the onion, carrots, celery, and a pinch of salt. Cook for 4 minutes, until softened, continuously scraping the bottom of the pot to remove stuck bits.

6. Add the herb bouquet, red wine, vinegar, and 1 cup of water. Continue to scrape up the caramelized layer on the bottom of the pan.

7. Turn the heat to low, and add the seared beef back to the Dutch oven. Stir to incorporate and cover the pot with a lid. Cook for 2 hours on low heat.

8. After 2 hours, check the meat for doneness using a fork—it should fall apart easily. If too much of the liquid evaporates before the beef is finished cooking, add an additional cup of water; you want it to have created its own sauce, but not watery. When the beef is cooked, remove and discard the herb bouquet. Adjust the seasoning to taste.

9. If shredding, transfer the meat to a bowl to cool until you can handle it with your bare hands. Use your hands or two forks to shred the meat. (You can also shred it in a stand mixer fitted with the paddle attachment, on low speed for about 2 minutes.) Store the shredded beef with its sauce in a resealable plastic bag (or bags, depending on the portion sizes you want). The beef can be stored in the fridge for 3 days, or frozen for up to a month.

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1. In a small bowl, combine the queso fresco, onion, epazote, cilantro, and prepared shredded beef. Stir to incorporate and season with salt and pepper to taste. Set aside.

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1. First, toast the chiles on a dry skillet or comal over medium heat, until they start changing color; the reds will deepen and you will begin to smell the chiles.

2. Fill a saucepan halfway with water and set it over medium-high heat. Once the water reaches a simmer, turn the heat off and add in the toasted chiles. Cover the pan and allow the chiles to steep in the hot water for 10 minutes.

3. In a blender, combine the softened chiles, cumin, black pepper, and 1 cup of the soaking water (discard the rest of the water). Blend until smooth; then taste and season with salt as needed. Strain the sauce through a fine-mesh sieve back into the saucepan that you used to soak the chiles. Whisk the milk into the chile sauce; then place the pan over low heat to keep the sauce warm.

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1. Set up an enchilada assembly station nearby where you’re frying, with a serving platter, the filling mixture, and the pot of warm enchilada sauce. Keep the filling nearby as well.

2. In a skillet, add about ½ inch of frying oil and set over medium heat until the oil shimmers, or reaches 350°F on a cooking thermometer. Make sure you are wearing long sleeves, have a splatter screen, or are using a pot lid to shield yourself!

3. Using tongs, dip a tortilla into the enchilada sauce, coating it completely. Shake the tortilla to allow any excess sauce to drip back into the saucepan. Then carefully ease the coated tortilla into the skillet with the hot oil. The oil will splatter right away, so protect yourself!

4. Fry the tortilla in the oil for about a minute on each side, then remove from the oil and set it on the serving platter. Fill the fried tortilla with ¼ cup of the queso fresco filling, and fold the tortilla over the filling to close the enchilada. Repeat with the remaining tortillas, arranging them in a row on a platter.

5. Cover the filled enchiladas with the remaining sauce and garnish them with crema, lettuce, and more finely grated Cotija (if using).