Sous Vide Beef Short Rib Enchiladas
Before I left for the office this morning, I threw some vacuum sealed beef short ribs into the Anova Culinary sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.
No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Meat Church Dia de la Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.
Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.
