Best 2 Enchiladas Del Mar Recipes

CHEF WILLIES ENCHILADAS DEL MAR

Steps:

• Note: When using any type of chili, the seed is where most of the heat is. Wash hands with hot soapy water after handling all chilies and raw seafood. Pre-heat oven to 425 degrees Roast tomatillos, peppers, onions, and serrano chilies until the skins become black, place into medium mixing bowl except for onion and cover for 5 minutes with plastic wrap to sweat and loosen the skins. Add garlic, chop the onion , then add to the stock pot, sprinkle with 1 tsp salt and sauté until garlic starts to brown, deglaze with vinegar. Remove skins on all except the serrano chilies, place into stock pot with stock. Take the emulsion/emersion blender and puree till quite smooth, leave some texture. Cook on a low heat while prepping enchiladas season with salt and pepper to taste. For the Enchiladas: Mix the lobster, crab, shrimp, all of the cheese except for the reserved, cilantro, lime juice, salt, and pepper. Set in the refrigerator. In the sauterne pan add oil for ½ an inch of frying area, temp oil to 325 degrees. Add tortillas one at a time and fry till they have cooked, yet retain their elasticity. Place cooked tortillas on a draining rack or paper towel to remove the excess oil. Once you have a finished you are ready for the next step. Set up your enchilada station ; 1 large bowl filled with an ice bath and in it the bowl with enchilada filling, the pile of tortillas, and then two greased baking dishes. One at a time take a tortilla and spoon about ¼ - 1/3 cup of filling into tortilla, roll tightly and place into baking dish seam down, continue until you have finished. Cover the baking dishes with Aluminum foil and place into oven for 30 minutes or till the internal temperature is no lower than 165 degrees. Plating: Place two to three enchiladas on plate with beans and Rice; then top enchiladas with a good portion of the Sauce and shredded Cheese. Add Guacamole, Pico de Gallo, and Sour Cream on the plate or as a condiment.

ENCHILADAS DEL MAR

Steps:

• Char tomatillos over gas flame or in a broiler until blackened in spots. Transfer tomatillos to blender and process to coarse puree. Heat oil in large skillet over high heat. Add shrimp and shallot; saute until shrimp begin to turn pink, about 1 1/2 minutes. Add arlic, stir 30 seconds. Add scallops an dwine; cook until wine is almost evaporated, about 2 minutes. Transfer shrimp mixture to medium bowl. Add cream and tomatillo puree to same skillet; simmer until mixture thickens and measures 1 2/3 cups, about 10 minutes. Add crabmeat and shrimp mixture to sauce in skillet. Season seafood sauce to taste with salt and pepper. Preheat oven 425. Heat griddle or heavy large skillet over medium-high heat. Working in batches, add tortillas to dry skillet and heat just until soft, about 30 seconds per side. Place tortillas on work surface. Place 1/4 cup cheese atop each totrtilla. Sprinkle each with goat cheese. Roll up tortillas and place, seam side down, in 13x9x2 inch glass baking dish. Spoon warm weafood sauce over tortillas. Sprinkle with remaining 1/2 cup cheese. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Bake enchiladas until heated through, about 10 minutes. Top with avacado slices and chopped cilantro;