Crab Enchiladas in Poblano Cream Sauce2014-10-03
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- 1 lb. Fresh Lump Crab – (Can be found in Deli Section at Costco or other upscale markets)
- 1 Tbs. Tapatillo brand (or Mexican style) red hot sauce
- 2-3 cups frozen corn
- 1 large or two small Poblano or Pasilla Chilis – charred, skinned and diced
- 1 large can (28 oz.) Las Palmas Green Enchilada Sauce
- Crema (Mexican cream) – heavy cream can substitute
- 10 – corn tortillas
- Cilantro – cleaned and leaves torn from stems
- Oil for cooking – corn oil is preferred but Canola oil is fine
- Prepare poblano (or Pasilla) chilis by charring them over a burner on the stove (turn on the fan) or on the grill outside. After they are charred black put them in a baggie to steam. Remove the skin, cut the top off and slice up one side to remove the seeds; dice and reserve.
- Chop the frozen corn until ½ of the mix is in small pieces and ½ is the regular kernel size. Reserve.
- In a medium sauce pan heat the enchilada sauce until very warm and fold in some Crema to form a slightly green cream mixture. Stir in ¾ of the diced poblanos, simmer on low for 15 minutes.
- Check crab for small bits of shell while at the same time separating the crab.
- Warm the crab, hot sauce, corn and the remaining poblano over low heat in a medium sauce pan, gently stirring to combine.
- Heat enough oil to cover the bottom of a small frying pan. Using tongs, dip tortillas in medium hot oil until soft – about 10 seconds on each side. Remove to paper towels to drain.
- Assemble enchiladas by taking a warm tortilla and adding crab mixture to one side, then roll it up.
- Put two enchiladas, seam side down, on a plate and cover with warm poblano sauce.
- Add cilantro leaves for color and taste.
- A small, simple, Mexican style salad using shredded lettuce and sliced tomato on the plate is a nice compliment for both refreshment and color.
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