Short Rib Enchilada: Chile-braised short rib, guajillo, Oaxaca-style cheese, avocado and Mexican crema
Upping the Enchilada Game
Puesto | Based in San Diego
Damian Bibb
Enchilada aficionados know that a flavorful, craveable sauce is key. The roja sauce served on the braised beef enchiladas at Puesto, a modern Mexican restaurant, was so delicious that guests began requesting it to replace the verde sauce on the chicken enchiladas or as a side sauce for other menu items. “It was just that good,” says Damian Bibb, culinary director. This demand was one of the catalysts to prompt the team to begin cooking the short ribs in the roja sauce.
“The short rib enchilada is a classic beef enchilada dish but improved with the meat and sauce being braised together for several hours with onions, garlic, chiles and tomatoes,” Bibb explains. “Roasting the entire batch together creates a richer sauce and more flavorful, tender meat than usual. This dish stands out as my favorite due to the combination of rich, beefy flavor, chewy cheese and tortillas—but, really, the sauce is head and shoulders above any enchilada roja out there.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
Best of Flavor Insights: Drinks That Sparkle High-impact ingredients for a better beverage
Clockwise from top left: Red Dragon, Jarana,...
Best of Flavor Insights: Sauce Makes the Pizza Thinking beyond red, white and green
Thousand Island dressing is transformed into a tangy sauce in...
An Upscale Spin on Crab Rangoons Beautiful South | Charleston, S.C.
Crab “Rangoon”: Crab whipped with cream cheese, served with chile gastrique, scallion and wonton...
