Enchiladas De Cangrejo Recipe
Lump Crab Meat Filled Flour Tortillas, Guajillo & Cilantro Sauce, Chipotle Crema, Served with Yellow Vegetable Rice
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Ingredients
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Enchiladas
Guajillo & Cilantro Sauce
Chipotle Crema
Yellow Vegetable Rice
Method
Enchiladas
- 1
Prepare the Crab Filling
In a mixing bowl, combine the lump crab meat, chopped cilantro, and a pinch of salt. Gently mix to combine and set aside.
- 2
Fill the Tortillas
Warm the flour tortillas in a skillet or microwave until pliable. Lay 1/8 of the crab mixture along the center of each tortilla, sprinkle with cheese, then roll the tortilla tightly around the filling. Place seam side down in a greased baking dish.
Guajillo & Cilantro Sauce
- 3
Prepare the Sauce
Soak the dried guajillo peppers in hot water for 15 minutes until softened. Remove stems and seeds. In a blender, combine soaked peppers, minced garlic, chopped onion, vegetable broth, chopped cilantro, and salt. Blend until smooth.
- 4
Combine with Enchiladas
Pour the guajillo sauce evenly over the enchiladas in the baking dish, ensuring they are well coated.
Chipotle Crema
- 5
Make the Chipotle Crema
In a small bowl, combine sour cream, chipotle peppers in adobo sauce, and lime juice. Mix well until smooth and creamy.
Yellow Vegetable Rice
- 6
Cook the Rice
In a medium saucepan, bring vegetable broth to a boil. Add the long-grain rice, turmeric powder, diced carrot, and peas. Stir well, cover, and reduce heat to low. Cook for 15-20 minutes until rice is tender and liquid is absorbed.
Final Assembly
- 7
Bake the Enchiladas
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until heated through and slightly golden on top.
- 8
Serve
Serve the enchiladas hot, drizzled with chipotle crema, alongside yellow vegetable rice.
