Name: Javier's DTLAs Trio De Enchiladas Del Mar Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces raw shrimp, peeled and deveined; 8 oz Dungeness crab meat, picked and lump; 8 oz Maine lobster meat, cooked and chopped; 1 tsp salt; 1 tsp black pepper; 1 tbs fresh lime juice; 2 tbs olive oil; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tsp ancho chile powder; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cloves garlic, minced; 2 cups seafood or chicken stock; 1 cup tomato sauce; 1 cup heavy cream; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs sherry or dry white wine (optional); 0.5 cup Mexican crema or sour cream; 1.5 cups Monterey Jack cheese, grated; 0.5 cup crumbled queso fresco; 0.5 cup white onion, finely chopped; 0.25 cup cilantro, chopped; 12 pieces corn tortillas; 2 tbs butter or oil for toasting tortillas; 4 pieces lime wedges; 6 pieces thinly sliced radishes; 0.25 cup extra cilantro leaves; 1 cup finely diced avocado

Method

Enchiladas de Mar - Proteínas

Prepare seafood

Pat shrimp dry and toss with 1 tsp salt, 1 tsp black pepper, 1 tablespoon lime juice and 1 tablespoon olive oil. In a medium sauté pan over medium-high heat add remaining 1 tablespoon olive oil. Sear shrimp 1–2 minutes per side until just opaque; remove and roughly chop into bite-sized pieces. Keep shrimp warm. Toss Dungeness crab meat and lobster meat separately with a pinch of salt and remaining tablespoon of lime juice; gently fold 3 tablespoons of the Monterey Jack, 2 tablespoons chopped onion, and 1 tablespoon chopped cilantro into the combined seafood to make a moist filling (do not overmix to preserve lumps of crab and lobster). Reserve about 1/4 cup of cheese for topping.

Enchilada Sauce - Red-White Seafood Sauce

Make roux and sauce

In a medium saucepan heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes until lightly golden. Add 2 tsp ancho chile powder, 1 tsp cumin, 1 tsp smoked paprika and 2 minced garlic cloves; cook 30 seconds until fragrant. Slowly whisk in 2 cups seafood or chicken stock and 1 cup tomato sauce, then bring to a gentle simmer, whisking to remove lumps. Stir in 2 tablespoons sherry or white wine if using. Simmer 6–8 minutes to slightly thicken.

Finish sauce with cream

Lower heat and whisk in 1 cup heavy cream. Simmer gently 3–4 minutes until smooth and velvety. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust. Keep warm on the lowest heat; if sauce thickens too much, thin with up to 1/4 cup stock or water.

Filling & Assembly

Prepare tortillas

Heat a skillet over medium heat and add a little butter or oil. Lightly warm each corn tortilla 15–20 seconds per side until pliable, brushing with butter/oil to keep soft and prevent cracking. Stack and wrap in a clean kitchen towel to keep warm and pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spread about 1/3 cup of the warm enchilada sauce in the bottom of a 9x13-inch baking dish. Working one at a time, place a warmed tortilla on a plate, spoon about 2–3 tablespoons of the seafood filling (a mix of shrimp, crab and lobster) down the center, add a sprinkle of Monterey Jack and 1 teaspoon of finely chopped onion, then roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled (should yield 10–12 enchiladas). Pour remaining sauce evenly over the rolled enchiladas, then sprinkle with remaining Monterey Jack and the crumbled queso fresco.

Bake

Bake in preheated oven 12–15 minutes until cheese is melted and edges bubble. For a lightly browned top, place under the broiler 1–2 minutes, watching closely to prevent burning.

Finish with crema and garnishes

Remove from oven and let rest 3 minutes. Drizzle Mexican crema or sour cream over each enchilada (or thin the crema with 1–2 tablespoons water to make a drizzle). Sprinkle with reserved chopped cilantro, thinly sliced radishes, diced avocado, and extra queso fresco. Serve with lime wedges and hot sauce on the side.