Enchiladas Verdes De Mariscos
Enchiladas Verdes de Mariscos
Posted by Darlene at recipegoldmine
com 2/8/2002 12:34 pm
2 Tbsp oil
2 Tbsp garlic, minced
3 green onions, minced
2 Anaheim chile peppers, finely chopped
12 ozs tomatillos, pureed
1/4 cup cilantro, chopped
2 cups cooked shrimp
8 corn tortillas
1/2 cup sour cream
1/2 cup Monterey jack cheese, grated
Preheat oven to 400 deg F
Heat oil in a large skillet over moderate heat
Add garlic, green onions, & chiles & cook until vegetables are soft but not browned
Stir in the tomatillo puree & cook mixture 10 min over low heat, adding a little water if the sauce starts to dry out
Add salt to taste
Combine cilantro & shellfish in a bowl; stir in a small amount of the sauce
Moisten bottom of a shallow 9 x 13-inch baking dish with about 1/4 cup of the sauce
Dip a tortilla into the simmering sauce until soft & pliable, about 30 seconds; transfer to prepared baking dish
Place 1/4 cup of the seafood across the center of tortilla & roll it into a cylinder
Repeat with remaining tortillas, fitting them snugly side by side
Pour remaining sauce over enchiladas, top each one with a spoonful of sour cream, & sprinkle cheese over the top
Bake 10 min & serve with the sauce from the baking pan
Merengado
Merengado
4 cups milk
1 cup granulated sugar
1 stick cinnamon, crushed
Rind of 1 lemon, grated
4 egg whites
1/4 cup granulated sugar
1 tsp anise flavoring
Combine milk, the 1 cup sugar, cinnamon & lemon rind in a large saucepan & bring rapidly to a boil
Lower the heat & simmer for 5 min
Strain; cool
Beat egg whites until stiff, then add the 1/4 cup sugar, very slowly, still beating
Add anise flavoring to the milk, & carefully fold in the whites
Freeze for several hrs until set
Cornmeal Shortcakes
Cornmeal Shortcakes
6 Tbsp unsalted butter, well chilled