Enchiladas de Camarón
- 1Lb cups whole shrimp (peeled & deveined) cut in half
- 8/10 corn tortillas
- 2 medium onions chopped
- 2 cups grated Oaxaca cheese (or Mozzarella)
- 1.5 cups heavy cream
- 1 Tbsp chopped cilantro
- 1 serrano pepper
- 3 Tbsp vegetable oil
- 1 Tbsp ground epazote (or chile)
- 2 Tbsp salt
- 1 Tbsp ground white pepper
Turn on the oven to 350F
For the sauce: in a blender/food processor, add cilantro, cream & serrano chili. Mix until smooth (should be a bit runny). Add a 1/3 cup water if it’s too thick. Reserve.
Add salt and pepper to the shrimp and toss. Heat 1 Tbsp of vegetable oil in a large skillet over medium heat; add shrimp in batches, adding 1Tbsp of oil each time. Cook until they are just opaque (2 or 3 min). Remove each batch and reserve.
On the now empty skilled heat 1Tbsp of oil and sauté over low-med heat the chopped onions with a pinch of salt until golden brown.
Return the shrimp, and its juices to the skillet, add the epazote (or chile) and white pepper, stirring well to mix spices, and cook until fragrant (3 or 4 min). Remove from heat.
Heat the tortillas in a pan, fill them with the shrimp, roll them, and add seam-side down to an oven-safe pan.
Spread the sauce on top of the corn tortilla rolls and add the grated cheese. Put into the preheated oven till cheese is melted (about 10-15 min).
Pairs with Herencia del Valle 2018 Chardonnay (Los Carneros)