Name: Javier's Trio De Enchiladas Del Mar Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces shrimp (peeled, deveined, tails removed, medium); 1 cups Dungeness crab meat (picked, lump); 1 cups Maine lobster meat (cooked, chopped); 1 tbs olive oil; 1 tbs unsalted butter; 2 cloves garlic (minced); 1 small shallot (finely chopped); 2 tbs fresh cilantro (chopped); 1 tbs fresh lime juice; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 0.25 cups white wine; 0.5 cups fish or seafood stock (or low-sodium chicken); 0.5 cups heavy cream; 0.5 cups Mexican crema or sour cream; 0.25 cups Mexican crema (for drizzle); 1 tsp fresh lime zest; 0.5 cups tomatillo salsa verde (mild); 1 tbs unsalted butter (for sauce); 1 tsp all-purpose flour (for roux); 0.5 tsp salt (for sauce); 0.25 tsp white pepper (or black); 12 pieces corn tortillas (6-8 inch); 1 tbs neutral oil (for softening tortillas); 1.5 cups Monterey Jack cheese (shredded); 0.5 cups crumbled queso fresco; 0.25 cups pickled red onions (optional); 2 tbs microgreens or chopped chives (for garnish); 4 pieces lime wedges (to serve)

Method

Seafood Filling

Prepare seafood

Pat shrimp dry with paper towels. If using whole lobster tail or claw meat, chop into bite-size pieces. Ensure crab meat is picked free of shells and drained.

In a large skillet, heat 1 tbs olive oil and 1 tbs butter over medium-high heat until butter foams. Add minced garlic and chopped shallot; sauté 30–45 seconds until fragrant and translucent but not browned.

Add shrimp and sear 1 minute per side until just pink (shrimp will finish cooking in the oven). Remove shrimp to a bowl and let cool slightly.

Deglaze the pan with 1/4 cup white wine, scraping any browned bits; reduce by half (about 1–2 minutes). Add crab meat and lobster meat, stir to warm through gently for 1–2 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tbs lime juice. Remove pan from heat and fold in 2 tbs chopped cilantro. Combine with the cooled shrimp and set aside.

Sauces

Make creamy seafood sauce

In a small saucepan, melt 1 tbs butter over medium heat. Sprinkle 1 tsp flour and whisk for 30 seconds to make a light roux.

Slowly whisk in 1/2 cup seafood stock and 1/2 cup heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Stir in 1/2 cup Mexican crema (or sour cream) and 1/2 cup tomatillo salsa verde. Season with 1/2 tsp salt, 1/4 tsp white pepper and 1 tsp lime zest. Taste and adjust salt/acid: add more lime juice if you prefer brighter flavor. Keep warm over very low heat, stirring occasionally.

Finish sauce for baking

Reserve 1/3 cup of the sauce to pour over assembled enchiladas before baking. Reserve 1/4 cup crema for drizzle and warm the remainder to spoon over plates when serving.

Tortillas & Assembly

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or a similar-size gratin dish.

Warm tortillas so they are pliable: heat a nonstick skillet over medium and brush each side lightly with 1/2 tsp neutral oil, or wrap stack in a damp towel and microwave 30–45 seconds. Keep warm under a towel to prevent drying.

Assemble enchiladas: place about 2–3 tablespoons of the seafood filling down the center of each tortilla (divide filling evenly to make 8–10 enchiladas). Sprinkle a tablespoon of shredded Monterey Jack over the filling. Roll tightly and place seam-side down in the prepared baking dish.

When all enchiladas are in the dish, pour the reserved 1/3 cup creamy seafood sauce evenly over the top, then sprinkle remaining Monterey Jack (about 1 cup) and the 1/2 cup crumbled queso fresco evenly over the enchiladas.

Bake for 12–15 minutes until cheese is melted and sauce is bubbling. If you like a lightly browned top, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 3 minutes. Drizzle with reserved 1/4 cup crema, scatter pickled red onions and microgreens (or chives) on top, and serve with lime wedges.