Enchiladas San Blas – Seafood Enchiladas

This is an absolute favourite recipe of mine, originally served up at the incredible ‘Cafe Pacifico’, seriously the best mexican restaurant in London’s cool, vibe-ey Covent Garden. Its served there as two cheesed up, fresh tasting seafood enchiladas baked with a paprika, sweet and spicy tomato based sauce. It’s to die for and since being in Switzerland I miss this dish so much I decided to re-create a homemade version. Variations and comments welcome.

Enchiladas San Blas, seafood enchiladas

Baked Enchiladas San Blas

 INGREDIENTS
1 tin chopped tomatoes, 400g
1 white onion, chopped
1 yellow pepper, chopped
grated cheese, 350 g, we used Fontal
2 teaspoons sweet paprika
2 heaped teaspoons tomatoes concentrate
10 raw shrimp, peeled and deveined and chopped roughly
1 tin crabmeat, best quality, drained
1 piece of cucumber around 4 inches, watery centre removed, roughly chopped
corn tortillas

METHOD
Fry off the onion gently in a saucepan in a small quantity of olive oil, add the yellow pepper and garlic. After around one minute add the shrimp. Once the shrimp is pink and cooked put the mixture from the saucepan into a heatproof bowl and add in the cucumber, crabmeat and half of the grated cheese, mix well and season.
In the same saucepan put the tinned tomatoes, tomato puree and paprika and leave to reduce and thicken on a low to medium heat, for around 8 minutes.
When ready, spoon a third of the tomato sauce into the base of a glass ovenproof dish, assemble the corn tortillas fill each with a spoonful of the seafood filling mixture, roll into fat cigar shapes and place lengthways into the baking dish. Repeat untill all the tortillas and filling are used up.
When this is done cover the enchiladas with the remaining tomato sauce, and top with the other half of the grated cheese. Bake at 160 degrees for 15 to 20 minutes or until the cheese is golden and bubbling.

LUXE TIP
Serve decorated with fresh lime and orange slices for a festive finish and some juicy table decoration!

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