Steps:
- For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
- Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
- Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
- For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
- Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
- For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
- Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.
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Khalifa Ado
[email protected]These enchiladas were a bit too salty for my taste. I would use less salt next time.
Oscar Kudah
[email protected]These enchiladas were a bit too dry for my taste. I would add more sauce next time.
Breeyah Maddox
[email protected]These enchiladas were too spicy for me. I would use less chili powder next time.
Melissa Beltrand
[email protected]These enchiladas were a bit bland for my taste. I would add more spices next time.
Naomi
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and the flavor is amazing.
J'albert Yulo
[email protected]These enchiladas were delicious! The shrimp and crab were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.
muzah visuals
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone raved about them. I will definitely be making them again.
Pradeep Dhamala
[email protected]These enchiladas were a bit more work to make than I expected, but they were worth it. The flavors were amazing and the sauce was to die for.
Inamullah Asad
[email protected]I'm not a huge seafood fan, but these enchiladas were really good. The shrimp and crab were both cooked perfectly and the sauce was flavorful without being too spicy.
Michael Novor Addo
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce to save time and they still came out delicious.
Hunain Sabir
[email protected]I made these enchiladas for my family and they were a hit! Everyone loved them. The shrimp and crab were cooked perfectly and the sauce was delicious.
Folala Adebimpe
[email protected]These shrimp and crab enchiladas were amazing! The flavors were so well-balanced and the sauce was perfect. I will definitely be making these again.