Short Rib Burrito Pie

Slow braised beef short rib in a rich, spicy tomatillos sauce is hard to beat then wrap it in tortillas with cheese, beans and a few other bits and you’re winning.

Ingredients

• For the Short Ribs:  ·   
• Boneless Beef Short Ribs  ·  2 pounds 
• Red Wine  ·  1 cup 
• Beef Stock  ·  2 cups 
• cloves Garlic, whole  ·  5 
• Onion, diced  ·  1/2 
• Demi Glace  ·  2 tablespoons 
• Salt & Pepper, to taste  ·   
•  ·   
• Monterey Jack Cheese, shredded  ·  1 pound 
• Herbie's Guacamole Spice Mix  ·  1 tablespoon 
• Tomatillos, roasted  ·  6 whole 
• Roma Tomatoes, diced  ·  2 
• Black Olives, chopped  ·  2 tablespoons 
• Red Taco Sauce  ·  12 ounces 
• Refried Beans  ·  3 cups 
• Fire Roasted Green Chili's  ·  1/2 cup 
• Herbie's 32 Degree Spice Mix  ·  1 tablespoon 
• Flour Tortillas 10" or 12"  ·  1 package 
• Salt & Pepper, to taste  ·   

Instructions

Pre heat oven to 400 degrees.

Start by rubbing the short ribs with salt and pepper.

To an Instapot or Dutch oven add the onion and whole garlic cloves. Add the short ribs and the beef stock and 1/2 of the red wine.

• If using the Instapot set manually for 1 hour and 15 minutes.
• If using a dutch oven, cover and place in a 325 degree oven for 4 hours.

When short ribs easily pull apart, take out the short ribs and strain the braising liquid into a sauce pot. Pour in the remaining wine and whisk in the demi-glace. Reduce down until sauce is thick and glossy.

Place the pulled short ribs in the sauce, and heat through, turning the short ribs in the sauce to coat. Set aside and reserve for assembly.

Arrange the whole tomatillos on a baking sheet, drizzle with oil and salt. Roast in your pre heated oven for 5 min or until soft.

Using a food processor or blender, puree the tomatillos and pour over the short ribs. Mix the two together and set aside.

Heat a medium saucepan over medium heat then add the refried beans, green chilis, chopped olives and the taco sauce. Reserve 2 tablespoons of the taco sauce for the top layer of the pie.

In a 10 inch sauté pan over medium heat, add 2 tablespoons of vegetable oil. Fry 3 large flour tortillas until golden brown on each side. Remove and drain on paper towels. Repeat until all 3 are golden brown. Reserve for assembly.

Next, toss the cheese and Herbie's Guacamole Spice Mix in a bowl and set aside.

In a 9 ½ inch pie dish, layer the fried tortillas 1/2 of the bean mixture, 1/2 of the short rib tomatillo mixture, 1/2 of the cheese, and1/2 of the diced tomatoes. Repeat 1 more time. There should be two layers that make up the burrito pie.

Top the burrito pie with the rest of the taco sauce. Then bake the pie in the oven at 375 degrees for 25min. or until the cheese is melted and the pie is bubbling and ready to go.

Remove from the oven and let it stand for 20min so it has time to set before cutting into it. Enjoy!