Ingredients for Salsa
2 guajillo peppers
1 ancho pepper
2 tomatoes
3 large garlic cloves
¼ medium size white onion
1/3 cup tomato puré
1 tsp dried oregano
10 oz crab meat
½ white onion (thinly sliced)
1 garlic clove (finely chopped9
1 Poblano pepper (thinly sliced)
1 tomato (chopped)
Small bunch of cilantro (finely chopped)
Salt and pepper to taste
2 tbsp E.V.O.O.
Ingredients for Enchilada filling
12 corn tortillas
Crema fresca
Queso Cotija (crumbled)
½ white onion
Cooking oil (necessary amount)
Procedure
Put first 7 ingredients in a sauce pot, cover them with water, bring them to a boil & let cook for 10 minutes. Cool off, blend & strain. Season with salt & pepper.
To make the filling: Heat the oil in a frying pan at medium heat, add onion & Poblano pepper, cook for 3 minutes. Add tomato & garlic, cook 3 minutes, add the crab meat, season with salt & pepper & cook for 5 more minutes, add cilantro mixing well and turn off. Set aside.
Put some of the Salsa on a large plate and place a tortilla in it, covering both sides with salsa. Add 1 tbsp of cooking oil to a large frying pan & heat over medium heat. Add tortilla and cook each side for 1-2 minutes. Place them on another plate and continue until you get all your tortillas cooked in the salsa.
Put 2 tbsp of crab filling in each tortilla, roll and put three in each plate, thin out the rest of Salsa roja with a little bit of chicken , beef or veggie broth and pour some over the enchilada plate, garnish with the chopped onion, a tsp of cremafresca and the crumbled Cotija cheese. Serve them with shredded lettuce and sliced radish.
Notes from Chef:
You can use sour cream instead of crema fresca & feta cheese instead of Cotija.
Naturally, the filling can be substituted for shredded beef or chicken.
You can use Monterey Jack or Manchego cheese for a more "tex-mex" version, then bake in the oven for 5 minutes until the cheese melts.