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Beto's Latin Grill Enchiladas Al Guero
(Shrimp Enchiladas with Aji Cream Sauce)

RG

Ingredients

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


Instructions

  1. For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and garlic and sauté 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.
  2. For Shrimp Filling: Heat oil in a pan, add onion and garlic and sauté 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.
  3. To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.
  4. 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.
  5. 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.

Yield: 8 to 10 servings

Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.

Source: San Antonio Express-News - 10/23/2002 - Beto's Latin Grill, San Antonio, Texas


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