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

Yield: 8 to 10 servings

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*
• 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

Aji Amarillo Cream Sauce

1. 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.

Shrimp Filling

1. 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.

To finish

1. Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.
2. 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.
3. Sprinkle mozzarella evenly over top and bake in a preheated 350 degrees 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.

Notes

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

Attribution

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