CHEF WILLIES ENCHILADAS DEL MAR

CHEF WILLIES ENCHILADAS DEL MAR image

Categories Fish Shellfish Bake Fourth of July Mardi Gras Cinco de Mayo

Yield 15 people

Number Of Ingredients 36

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Ingredients

For the Enchiladas:
1 lb Lobster meat chopped fine
1 lb King Crab meat chopped fine
1 lb peeled and de-veined 16/20 Tiger Shrimp chopped fine
¾ lb shredded sharp cheddar cheese (reserve 1 cup and set aside in a bowl)
¾ lb shredded Monterey Jack cheese (reserve 1 cup and ser aside in a bowl with the cheddar)
1 cup rough chopped cilantro
Juice of 2 limes
salt (approx. 2 tsp.) and pepper to taste
30 good quality fresh corn tortillas
For the Green Sauce:
1 ½ lb tomatillos
½ gallon roasted chicken stock
2 large green peppers
1 large onion peeled and cut in quarters
2 Serrano Chilies
2 Tbl chopped garlic
1 Tbl white wine vinegar
Salt and Pepper to taste
Garnish:
Chef Willies Pico de Gallo
Chef Willies Guacamole (coming soon)
Sour Cream
Serve with:
Chef Willies Spanish rice and Re-Fried Beans (coming soon)
Items needed for preparation:
1 large mixing bowl of ice
1 large mixing bowl (that will fit inside of the one above)
1 medium sized mixing bowl
1 Medium stock pot (1 - 3 gallon)
1 10-12" Sauterne Pan
2 large baking dishes (greased or sprayed with PAM)
Peanut Oil or your preferred frying oil
Tongs
Wooden spoon
Emulsion/emersion blender

Steps:

Note: When using any type of chili, the seed is where most of the heat is. Wash hands with hot soapy water after handling all chilies and raw seafood. Pre-heat oven to 425 degrees Roast tomatillos, peppers, onions, and serrano chilies until the skins become black, place into medium mixing bowl except for onion and cover for 5 minutes with plastic wrap to sweat and loosen the skins. Add garlic, chop the onion , then add to the stock pot, sprinkle with 1 tsp salt and sauté until garlic starts to brown, deglaze with vinegar. Remove skins on all except the serrano chilies, place into stock pot with stock. Take the emulsion/emersion blender and puree till quite smooth, leave some texture. Cook on a low heat while prepping enchiladas season with salt and pepper to taste. For the Enchiladas: Mix the lobster, crab, shrimp, all of the cheese except for the reserved, cilantro, lime juice, salt, and pepper. Set in the refrigerator. In the sauterne pan add oil for ½ an inch of frying area, temp oil to 325 degrees. Add tortillas one at a time and fry till they have cooked, yet retain their elasticity. Place cooked tortillas on a draining rack or paper towel to remove the excess oil. Once you have a finished you are ready for the next step. Set up your enchilada station ; 1 large bowl filled with an ice bath and in it the bowl with enchilada filling, the pile of tortillas, and then two greased baking dishes. One at a time take a tortilla and spoon about ¼ - 1/3 cup of filling into tortilla, roll tightly and place into baking dish seam down, continue until you have finished. Cover the baking dishes with Aluminum foil and place into oven for 30 minutes or till the internal temperature is no lower than 165 degrees. Plating: Place two to three enchiladas on plate with beans and Rice; then top enchiladas with a good portion of the Sauce and shredded Cheese. Add Guacamole, Pico de Gallo, and Sour Cream on the plate or as a condiment.