Enchiladas De Mariscos Recipe

Prepare and cook seafood

Pat the shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the shrimp and cook 2–3 minutes until just pink and opaque. Remove from heat and transfer shrimp to a bowl to cool slightly.

Fold in the cooked Dungeness crab meat, chopped cilantro, 1 tablespoon lime juice, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Taste and adjust seasoning carefully — crab is delicate. Set the filling aside at room temperature while you make the sauce.

Roast the tomatillos and chiles

Preheat the broiler or use a hot cast-iron skillet. Arrange the husked tomatillos and whole jalapeño/serrano on a sheet pan and broil 6–8 minutes, turning halfway, until charred and softened. Alternatively, cook in a dry skillet until blistered. Let cool slightly, then coarsely chop the chili (remove seeds if desired).

Blend the sauce

In a blender, combine the roasted tomatillos, chopped chili, 2 garlic cloves, 1/4 cup white onion, 1/4 cup cilantro, 1 tablespoon lime juice, 1/2 cup stock, 1 teaspoon salt, 1/2 teaspoon sugar (if using), and 1 teaspoon olive oil. Purée until smooth. Taste and adjust salt or lime as needed. If sauce is too thick, add up to 2 tablespoons more stock or water to reach a pourable consistency.

Warm the sauce

Pour the blended sauce into a small saucepan and simmer gently over low heat for 5 minutes to meld flavors. Keep warm. Reserve about 1/2 cup of sauce to coat the inside of the baking dish and to dip tortillas if you prefer.

Prep tortillas

Preheat oven to 375°F (190°C). Lightly warm the tortillas so they are pliable: heat a dry skillet over medium and warm each tortilla 10–15 seconds per side or wrap stack in a damp towel and microwave 20–30 seconds. Lightly brush both sides of each tortilla with melted butter or a little oil to prevent cracking and help them brown in the oven.

Assemble enchiladas

Spread a thin layer (about 1–2 tablespoons) of warm tomatillo sauce on the bottom of a 9x13-inch (or similarly sized) baking dish. Place a warmed tortilla on a work surface, spoon about 2–3 tablespoons of the seafood filling down the center, and sprinkle with 1–2 tablespoons grated cheese. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.

Top and bake

Pour the remaining warm tomatillo sauce evenly over the arranged enchiladas, covering them completely. Sprinkle the remaining grated cheese evenly over the top. Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and the sauce is bubbling. If you want more browning, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 3–5 minutes. Garnish with crumbled cotija or queso fresco, fresh cilantro leaves, and thinly sliced radishes. Serve with lime wedges on the side for squeezing. Offer extra tomatillo sauce on the table if desired.