Name: La Mezcalita (Mexican Restaurant)s Enchiladas De Camaron Dinner Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 12 pieces raw medium shrimp, peeled and deveined; 1 tbs olive oil; 0.25 cups white onion, finely chopped; 1 tsp garlic, minced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 6 pieces tomatillos, husked and rinsed; 1 pieces jalapeño (seeded for milder heat); 1 pieces garlic clove; 0.25 cups white onion, roughly chopped; 0.25 cups fresh cilantro; 0.25 cups chicken or vegetable broth; 1 tsp olive oil; 0.75 tsp salt; 1 tbs fresh lime juice; 3 pieces corn tortillas; 2 tsp vegetable oil (for warming tortillas); 0.5 cups shredded Monterey Jack or Oaxaca cheese; 0.75 cups Mexican-style refried beans (warm); 0.75 cups Mexican-style rice (warm); 3 tbs sour cream or Mexican crema; 1 tbs extra cilantro leaves for garnish; 1 pieces lime wedges; 2 tbs pickled red onion; 2 tbs crumbled queso fresco

Method

Green (Salsa Verde) sauce

Preheat broiler or a heavy skillet. Place husked tomatillos and jalapeño on a sheet pan or directly in the skillet. Broil or char on medium-high heat, turning occasionally, until tomatillos are softened and lightly blistered and jalapeño skin is charred in spots (about 6–8 minutes).

Transfer charred tomatillos and jalapeño to a blender. Add 1 garlic clove, 0.25 cup chopped white onion, 0.25 cup cilantro, 0.25 cup chicken or vegetable broth, 1 tsp olive oil, 0.75 tsp salt and 1 tbsp fresh lime juice.

Blend until smooth but still slightly textured. Taste and adjust salt or lime. If sauce is too thick, add up to 1–2 tbs additional broth to reach a pourable consistency. Keep warm or set aside at room temperature.

Shrimp filling

Pat shrimp dry and, if large, chop into 1/2–3/4-inch pieces; leave medium shrimp whole. In a medium skillet, heat 1 tbsp olive oil over medium-high heat.

Add 0.25 cup finely chopped white onion and sauté until translucent, about 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add shrimp, 0.5 tsp ground cumin, 0.5 tsp salt and 0.25 tsp black pepper. Sauté 2–3 minutes until shrimp are pink and just cooked through. Remove from heat and stir in 2 tbsp chopped cilantro and 1 tbsp fresh lime juice. Taste and adjust seasoning. Keep warm.

Tortillas and assembly

Preheat oven to 375°F (190°C). Pour about 1/2 cup of the prepared salsa verde into the bottom of a small baking dish (about 8x8 or similar) and spread into an even layer.

Warm the corn tortillas so they are pliable: heat a skillet over medium and brush each tortilla lightly with 2 tsp vegetable oil total (or warm in a dry skillet 20 seconds per side). Wrap warmed tortillas in a clean towel to keep soft.

Place about 4 shrimp (or equivalent chopped shrimp) and a spoonful of any pan juices and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Pour remaining salsa verde evenly over the three rolled enchiladas so they are well coated. Sprinkle remaining cheese over the top.

Bake in preheated oven until sauce is bubbly and cheese is melted and lightly golden, about 10–12 minutes.

Sides & finishing

While enchiladas bake, rewarm refried beans and Mexican rice in separate small saucepans or microwave until heated through (about 3–5 minutes). If desired, stir a little water or broth into the beans to loosen consistency.

Remove enchiladas from oven. Spoon additional salsa verde on top if you like a saucier dish. Dollop 3 tbsp sour cream or crema across the enchiladas and sprinkle 1 tbsp cilantro leaves and optional 2 tbsp crumbled queso fresco and 2 tbsp pickled red onion if using.

Plate: place one enchilada serving (three enchiladas) on a plate with 0.75 cup warm rice and 0.75 cup refried beans. Garnish with a lime wedge. Serve immediately.