CHEF WILLIES ENCHILADAS DEL MAR
Categories Fish Shellfish Bake Fourth of July Mardi Gras Cinco de Mayo
Yield 15 people
Number Of Ingredients 36
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MatheoHans
[email protected]These enchiladas were a bit too spicy for me.
Jameel Rahma
[email protected]I will definitely be making these enchiladas again.
M Sheer
[email protected]The sauce was creamy and cheesy.
wrcom
[email protected]I loved the seafood filling.
Yahya Yishak
[email protected]These enchiladas were amazing!
alice rr
[email protected]I highly recommend these enchiladas.
Sunkky Steven
[email protected]These enchiladas are a must-try!
Ergo Fargo
[email protected]I will definitely be making these enchiladas again.
Victoria Odoi
[email protected]These enchiladas were a hit! Everyone loved them.
md Junat
[email protected]I loved these enchiladas! The seafood filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
james lawson
[email protected]These enchiladas were delicious! The seafood filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
Aasis Shrestha
[email protected]I made these enchiladas for my family and they loved them! The seafood filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
Talentio Ngirichi
[email protected]These enchiladas were a hit at my party! Everyone loved the seafood filling and the creamy sauce. I will definitely be making these again.
Emerald lance
[email protected]These enchiladas were so good! The seafood filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
Jess Greaves
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The enchiladas were delicious and the sauce was amazing. I will definitely be making this again.
Rupa Sutradhar
[email protected]I've made these enchiladas twice now and they're always a hit! My family loves the creamy sauce and the seafood filling. I highly recommend this recipe!
Azan Tech
[email protected]These enchiladas are a seafood lover's dream! The combination of shrimp, crab, and fish is perfect, and the sauce is creamy and flavorful. I will definitely be making these again!