📝 About This Recipe
This K-Mex masterpiece bridges the gap between the smoky heat of Mexico and the deep, fermented umami of Korea. Tender flanken-style short ribs are braised in a pear and soy marinade before being tucked into corn tortillas and smothered in a vibrant Gochujang-infused enchilada sauce. It’s a bold, soul-warming fusion dish that delivers a complex balance of sweet, spicy, and savory notes in every cheesy bite.
🥗 Ingredients
The Short Rib Braise
- 3 pounds Beef Short Ribs (bone-in, English cut or flanken-style)
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/2 piece Asian Pear (grated to tenderize the meat)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Sesame Oil (toasted)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
K-Mex Enchilada Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 15 ounces Tomato Sauce (plain canned sauce)
- 1 cup Beef Broth (to thin the sauce)
- 1 tablespoon Chili Powder (mild Mexican style)
- 1 teaspoon Cumin (ground)
Assembly and Garnish
- 12-14 pieces Corn Tortillas (standard size)
- 3 cups Monterey Jack Cheese (freshly shredded)
- 1/2 cup Kimchi (chopped, for topping)
- 3 pieces Scallions (thinly sliced)
- 1/4 cup Cilantro (fresh leaves)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season lightly with salt and pepper.
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2
In a large Dutch oven, sear the short ribs over medium-high heat until browned on all sides (about 8-10 minutes total). Remove meat and set aside.
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3
Whisk together the soy sauce, grated Asian pear, brown sugar, sesame oil, garlic, and ginger. Pour this over the ribs back in the Dutch oven.
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4
Cover tightly and braise in the oven for 2.5 to 3 hours, or until the meat is completely tender and falling off the bone.
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5
While the meat braises, prepare the sauce: In a saucepan, whisk the Gochujang, tomato sauce, beef broth, chili powder, and cumin. Simmer over low heat for 15 minutes to meld the flavors. Set aside.
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6
Once the ribs are done, remove them from the liquid. Shred the meat with two forks, discarding bones and excess fat. Toss the shredded meat with 1/4 cup of the braising liquid for moisture.
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7
Increase oven temperature to 375°F (190°C). Lightly grease a 9x13 inch baking dish and spread a thin layer of the Gochujang sauce on the bottom.
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8
Warm the corn tortillas in a dry skillet or microwave to make them pliable. Dip each tortilla lightly into the sauce before filling.
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9
Place a generous portion of shredded beef and a sprinkle of cheese in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
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10
Pour the remaining sauce over the assembled enchiladas and top with the rest of the Monterey Jack cheese.
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11
Bake for 20-25 minutes until the cheese is bubbly and slightly golden on the edges.
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12
Remove from oven and let rest for 5 minutes. Garnish with chopped kimchi, scallions, cilantro, and sesame seeds before serving.
💡 Chef's Tips
Don't skip the Asian pear; its natural enzymes are essential for tenderizing the tough fibers of the short rib. If you can't find Gochujang, a mix of Sriracha and miso paste can work in a pinch, though the flavor profile will shift. Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents it from melting into that perfect, gooey consistency. To prevent tortillas from cracking, flash-fry them in a little oil for 5 seconds per side before rolling. Save any leftover braising liquid to use as a base for a rich noodle soup the next day.
🍽️ Serving Suggestions
Serve with a side of lime-cilantro rice to soak up the extra Gochujang sauce. A crisp cucumber salad (Oi Muchim) provides a refreshing, vinegary contrast to the rich beef. Pair with a cold Mexican lager or a spicy Ginger Beer to complement the heat. A dollop of lime-infused Mexican crema or sour cream helps balance the spice of the Gochujang.