Enchiladas Pueblo Recipe

Prepare lobster

If lobster is chilled whole, remove meat from tail and claws and chop into 1/2-inch pieces until you have about 1 1/2 cups. Pat lightly dry.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add minced shallot and cook 2–3 minutes until translucent but not browned. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Reduce heat to low and stir in 2 ounces softened cream cheese until melted and smooth. Add chopped lobster, 2 tablespoons chopped cilantro, 1 teaspoon lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently to combine and warm through for 1–2 minutes. Taste and adjust seasoning. Remove from heat and set aside.

In a small saucepan or skillet over low heat, melt 3 tablespoons unsalted butter. Add 3 teaspoons minced garlic and cook gently for 45–60 seconds until fragrant (do not brown). Stir in 1/2 teaspoon lemon zest and 1/4 teaspoon kosher salt. Keep warm on lowest heat or transfer to a small bowl.

Preheat broiler or a hot skillet. Place husked tomatillos and whole jalapeño on a baking sheet. Broil 5–8 minutes, turning once, until tomatillos are blistered and softened and jalapeño is charred. Alternatively, sear in a hot skillet with 1 tablespoon oil, turning until charred and soft, about 6–8 minutes.

Transfer blistered tomatillos and jalapeño to a blender. Add quartered white onion, 2 cloves garlic, 1/2 cup cilantro leaves, 3/4 cup chicken or seafood stock, 1 tablespoon lime juice, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth. Taste and adjust lime or salt. If sauce is too thick, add up to 2 tablespoons more stock to reach a pourable consistency.

Pour sauce into a small saucepan and simmer gently 5 minutes to marry flavors. Keep warm.

Preheat oven to 375°F (190°C). Lightly oil a rimmed baking dish (approximately 9x13 or similar shallow dish).

Warm tortillas briefly to make them pliable: heat a large skillet over medium-high heat, add 1 teaspoon neutral oil and briefly warm each tortilla 10–15 seconds per side until soft and pliable. Stack under a towel to keep warm.

Spoon about 3 tablespoons of the lobster filling into the center of each warmed tortilla. Sprinkle a little shredded cheese (about 1–2 tablespoons) over the filling. Roll snugly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas (should yield 6–8 enchiladas depending on fill).

Ladle enough warm tomatillo sauce to generously coat the tops of the enchiladas (about 1 to 1 1/2 cups). Drizzle reserved garlic butter evenly over the sauce and enchiladas.

Sprinkle remaining shredded cheese over the sauced enchiladas. Bake in preheated oven 12–15 minutes until cheese is melted and edges are bubbling and sauce is hot.

If desired, switch oven to broil for 1–2 minutes to lightly brown cheese—watch closely to prevent burning.

Remove enchiladas from oven and let rest 2 minutes. Dollop sour cream or crema across the top or drizzle in thin ribbons. Garnish with pickled red onion, extra cilantro leaves and lime wedges.

Serve hot, offering extra lime wedges and reserved tomatillo sauce on the side.