Beto's Latin Grill Enchiladas Al Guero
(Shrimp Enchiladas with Aji Cream Sauce)
Aji Amarillo Cream Sauce
3 tablespoons canola oil
3/4 onion, cut into 1/4-inch cubes
1 tablespoon minced garlic
1 cup white wine
1/2 cup lime juice
8 tablespoons aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)
Shrimp Filling
3 tablespoons canola oil
1/4 onion, cut into 1/4-inch cubes
1 teaspoon minced garlic
1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut
into 1/2 -inch pieces
To Finish
Oil
20 corn tortillas
1 recipe Shrimp Filling
1 recipe Aji Amarillo Cream Sauce
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated
For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and
garlic and saut� until tender. Add white wine, lime juice, aji
paste, cream and seafood stock.Bring to a slow boil, simmer over
medium heat until thickened and reduced by about one half,
approximately 20 to 30 minutes.
For Shrimp Filling: Heat oil in a pan, add onion and garlic and
saut� until tender. Add poblano and bell pepper and stir. Add salt,
pepper and oregano, stir, then add shrimp. Cook over medium heat for
5 minutes or until shrimp are slightly pink. Do not overcook.
To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just
until limp, about 5 seconds.
Fill tortillas with shrimp filling, sprinkle on a bit of mozzarella
and drizzle a tablespoon of aji sauce over top. Roll enchilada,
place seam side down in a large greased casserole dish and top with
sauce.
Sprinkle mozzarella evenly over top and bake in a preheated 350
degree F oven for approximately 5 to 7 minutes, or until cheese is
melted and bubbly. Remove from oven and garnish with sliced red
onion and top with cotija cheese.
NOTE: Aji amarillo paste (yellow hot pepper paste) is available at
Latin markets.
Makes 8 to 10 servings. Source: Beto's Latin
Grill, San Antonio, Texas |