Enchiladas De Cangrejo Recipe

Prepare aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the 1/4 cup finely chopped white onion and sauté until translucent, about 3 minutes. Add the 2 minced garlic cloves and sauté 30–45 seconds until fragrant; do not brown.

Combine filling

Add the 1/2 cup finely chopped shrimp to the skillet and cook 1–2 minutes until opaque. Remove skillet from heat and let cool slightly. In a bowl, gently fold together the cooked Dungeness crab meat, cooked shrimp and aromatics, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/4 cup crema, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep filling covered and refrigerated if not using immediately.

Roast tomatillos and chile

Preheat broiler or a cast-iron skillet on high. Place husked and rinsed tomatillos and the serrano (or jalapeño) on a sheet pan and broil or sear, turning occasionally, until charred and softened, about 6–8 minutes total. Alternatively, simmer them briefly in water until soft.

Blend sauce

In a blender, combine the charred tomatillos, roasted chile (remove seeds for milder heat), 2 garlic cloves, 1/2 cup quartered white onion, 1/2 cup cilantro, 1/2 cup stock, 1 teaspoon salt and 1/4 teaspoon ground cumin. Purée until smooth.

Finish sauce

Heat 1 tablespoon olive oil in a saucepan over medium heat. Pour the puréed tomatillo mixture into the pan and simmer gently 6–8 minutes to meld flavors and slightly thicken. Taste and adjust salt or heat. Keep warm.

Soften tortillas

Warm the 8 corn tortillas to make them pliable: lightly fry each tortilla for 10–15 seconds per side in 1/4 cup vegetable oil heated in a skillet until soft and slightly blistered. Drain briefly on paper towel and keep wrapped in a clean kitchen towel to stay warm and pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon about 1/4 cup of the tomatillo sauce into the bottom of a 9x9-inch baking dish to prevent sticking. Working one tortilla at a time, place about 3 tablespoons of the crab filling down the center of each tortilla, sprinkle a little shredded cheese, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Top and bake

Pour remaining warm tomatillo sauce evenly over the rolled enchiladas, sprinkle with the remaining shredded cheese, and bake uncovered for 12–15 minutes until the cheese is melted and edges are bubbling. If you want a lightly browned top, place under broiler 1–2 minutes watching carefully.

Finish and garnish

Remove enchiladas from oven. Drizzle with 1/4 cup crema (thinned with a teaspoon of water if needed) and a teaspoon of chili oil or a few drops of hot sauce, then sprinkle crumbled queso fresco and chopped cilantro. Garnish with thinly sliced radishes and serve with lime wedges on the side.

For extra richness, serve with a small spoonful of additional crab meat on top of each enchilada or a few extra cilantro sprigs. Adjust lime wedges and hot sauce at the table to taste.