Langosta Y Almejas Enchiladas Recipe
Lobster in spicy sauce with onions and peppers
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Ingredients
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Main Ingredients
Vegetables
Spicy Sauce
Toppings
Method
Preparation
- 1
Prepare Ingredients
Chop the onion, bell pepper, and garlic cloves finely. Set aside.
- 2
Cook Lobster and Clams
In a pot, bring water to a boil. Add the lobster meat and clams, cooking until the clams open and the lobster is cooked through. Remove from heat and drain. Chop the lobster into bite-sized pieces and set aside.
Making the Sauce
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and translucent.
- 4
Prepare the Sauce
Add the diced tomatoes, chipotle peppers, cumin, salt, and black pepper to the skillet. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld.
Combining Ingredients
- 5
Mix in Seafood
Add the cooked lobster and clams to the sauce. Stir gently to combine and let cook for another 5 minutes.
- 6
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave, just until pliable.
- 7
Fill Tortillas
Spoon a generous amount of the lobster and clam mixture onto each tortilla and roll them up tightly.
Serving
- 8
Serve
Place the enchiladas on a serving platter. Top with sour cream, sprinkle fresh cilantro, and serve with lime wedges on the side.
