Zocalo Mexican Cuisine & Tequileria Seafood Enchilada Recipe
- 1 Cup Shredded Monterey Jack
- 1 Cup Sour Cream
- 4 Fresh Jalapenos
- 1 T Ancho Chili Powder
- 1/2 T Cumin
- 1/2 Pound each - Shrimp, Crab and Scallops
- 12 6" Corn Tortillas
- Salt & Pepper to taste
Poach Shrimp and chill in ice bath.
Place scallops on a sheet tray and and cook in 350 oven for 5 minutes to partially cook.
Mix cheese, sour cream, ancho powder, cumin, and salt & pepper and set aside.
Cut shrimp into bite size pieces.
Fold shrimp, scallops and crab into cheese mixture
Place 4 oz of mixture into a tortilla, roll and place in lightly greased 9x13 glass baking dish.
Cover baking dish with foil and bake at 350 for 15-20 minutes or until heated through
- 5 Pounds Fresh Tomatillos
- ½ Small White Onion
- 3 Fresh Serrano Peppers
- ½ bunch Cilantro
- 5 Garlic Cloves
- Half Quart Cream
- Salt and Sugar
Place all ingredients except cilantro in a roasting pan and broil until tomatillos are blistered and blackened. Add cilantro and place ingredients in blender and puree. Salt and sugar to taste. Add cream and simmer on low heat for 30 minutes until thickened