Trio De Enchiladas Del Mar Recipe

Prepare shrimp

Pat shrimp dry and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook shrimp

Heat 1 tbs olive oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add seasoned shrimp and cook 1½–2 minutes per side until pink and just opaque. Remove from heat and chop coarsely if large.

Mix filling

In a bowl, combine cooked chopped shrimp, 1/4 cup finely chopped yellow onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 cup Mexican crema (or sour cream), and 1 cup shredded Oaxaca or Monterey Jack cheese. Stir to combine and adjust seasoning to taste.

Warm tortillas

Warm 8 corn tortillas on a hot dry skillet or char on open flame briefly to become pliable. Alternatively, heat 2 tbs neutral oil in a skillet and warm tortillas 20–30 seconds per side.

Assemble shrimp enchiladas

Place about 1/4 cup of the shrimp filling in the center of each tortilla (you will make 4 filled tortillas, using half the tortillas). Roll tightly and place seam-side down in a lightly greased 9x13-inch baking dish, leaving space for other enchiladas.

Prepare crab filling

In a small skillet over medium heat melt 1 tbs unsalted butter. Add finely chopped shallot and cook 1–2 minutes until softened but not browned. Stir in 2 tbs light cream and warm for 30 seconds.

Combine crab

Off heat, fold in 1 cup picked Dungeness crab meat, 1 tbs finely sliced chives, 1/2 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine, keeping lumped pieces intact. Taste and adjust seasoning.

Warm tortillas

Warm 4 corn tortillas the same way as above and keep covered with a clean towel to remain pliable.

Assemble crab enchiladas

Divide the crab mixture evenly among 4 warmed tortillas (about 1/4 cup each), roll tightly and place seam-side down in the baking dish alongside the shrimp enchiladas.

Prepare lobster filling

In a small skillet melt 1 tbs unsalted butter over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Remove from heat and stir in 2 tbs creme fraiche (or sour cream), 1 tsp chopped fresh tarragon, 1 cup chopped cooked lobster meat, 1/4 tsp salt and 1/4 tsp black pepper. Gently combine to preserve lobster texture.

Warm tortillas

Warm 4 corn tortillas as above and keep covered to remain pliable.

Assemble lobster enchiladas

Divide lobster mixture evenly among 4 warmed tortillas (about 1/4 cup each), roll and place seam-side down in the baking dish with the other enchiladas.

Make sauce roux

Preheat oven to 375°F (190°C). In a saucepan, heat 2 tbs olive oil over medium heat. Whisk in 1 tbs all-purpose flour and cook 1 minute to remove raw flour taste.

Build sauce

Stir in 1 tsp smoked paprika, 1 tsp ground ancho chile, and 2 tbs tomato paste. Cook 30–45 seconds, then gradually whisk in 1 cup low-sodium chicken or seafood stock until smooth.

Season sauce

Add 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 4–5 minutes until slightly thickened. Taste and adjust seasoning; if too acidic, stir in 1/2 tsp sugar (optional).

Sauce the enchiladas

Pour half the sauce evenly over the bottom of the baking dish to prevent sticking. Spoon remaining sauce over the arranged enchiladas so each is well coated but not swimming.

Add cheese and bake

Sprinkle 1/2 cup shredded Oaxaca or Monterey Jack (reserve any extra) and 1/2 cup grated queso fresco or cotija evenly over the sauced enchiladas. Bake in preheated 375°F oven for 12–15 minutes until heated through and cheese is melted. If you prefer a lightly browned top, broil 1–2 minutes watching carefully.

Finish and garnish

Remove from oven and let rest 3 minutes. Drizzle 1/4 cup extra crema or sour cream over the enchiladas, sprinkle 2 tbs chopped fresh cilantro leaves and additional queso fresco if desired. Serve with lime wedges on the side.