3 bay leaves
1 tablespoon salt
1 pound small shrimp -- shelled
1 pound cooked crab meat -- shredded
20 corn tortillas
Chipotle Cream Sauce
2 large tomatoes
8 medium tomatillos with husks and stems removed
2 ancho chiles with stems and seeds removed
1 clove garlic
2 slices onion -- 1/4 inch thick
2 -4 chipotle peppers in adobo sauce
1/4 teaspoon toasted cumin seed
1 teaspoon salt
2 teaspoons corn oil
1/2 cup low-fat sour cream -- thinned with
2 tablespoons skim milk
Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil. Add shrimp and boil for 2 minutes. Drain, chop finely, and mix with crab. Set aside.
Chipotle Sauce
Put the tomatoes, tomatillos, and ancho chiles in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Place the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, ancho chiles, chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl.
Heat the oil in a large saucepan over medium heat. Add the other onion slice; blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm over low heat.
Preheat oven to 375F.
Heat about 1 to 2 cups of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened. Transfer to a plate atop a few layers of paper toweling to drain. OR
Optionally you can heat tortillas in the microwave Wrap 5-10 tortillas in plastic bag, and sprinkle
with 1/4 teaspoon of water. Heat for up 45-60 seconds. Roll immediately.
Fill each tortilla with about 3 tablespoons shrimp and crab mixture. Roll up and place seam side down in a buttered enchilada pan.
Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.
Posted: 12/18/2009 8:48:55 AM