Shrimp Enchiladas with Fire Roasted Salsa
- 6 (10in.) Corn Tortillas ·
- 8 ounce bag Mexican Cheese Blend ·
- 1 (6oz.) can Tomato Paste ·
- 1 (28oz.) can Crushed Tomatoes ·
- 1 tablespoon Herbie's Oregano Leaves ·
- 1 teaspoon Herbie's Mexican Spice Blend ·
- 2 tablespoons Vegetable or Canola Oil ·
- 1/4 cup Herbie's Pasilla Chilli Powder ·
- Salt, to taste ·
- 3 tablespoons Herbie's Cumin Seed (ground) ·
- For the Filling: ·
- 3 Pasilla Peppers ·
- 2 pounds Shrimp, peeled, deveined, and chopped ·
- 1 tablespoon Vegetable or Canola Oil ·
- 4 cloves Garlic, minced ·
- 1 Yellow Onion, diced ·
- Salt, to taste ·
- 2 tablespoons Herbie's Catch of the Day ·
Start by pre heating your oven to 350 degrees.
Fire Roasting the Peppers
Using a gas burner with on open flame would be the safest option. Although you can use a culinary handheld torch. place a wire rack over the open flame and create a nice char all the way around both the bell peppers and the jalapeno using a long pair of tongs to rotate them.
If you do not have any flame around the house you can use your broiler. Turn your oven to the broiler setting. Place the peppers on a sheet tray. Move your oven rack so the peppers are about 6 inches from the broiler. Continue to rotate them with a pair of tongs until you have achieved a nice char all around the outside of all the peppers.
Whether you char your peppers over a flame or under a broiler you should be able to achieve the same flavor profile you are looking for. Either way as soon as the peppers are charred on all sides, immediately place them in a stainless steel bow and cover tightly with plastic wrap. This will create a steaming effect and help in the peeling process.
Let them "steam" for at least 10 minutes. Then remove the stems, seeds, and skins. Roughly chop them and set aside.
Next, heat 1 table a large saute pan over med. high heat. Add 1 tablespoon of oil to the pan, once the oil begins to shimmer add shrimp and cook for 2 minutes then add the garlic, onion, salt, both roasted peppers mix and cook for another 3 minutes. Remove from the heat and set aside.
Heat the other 2 tablespoons of vegetable oil in a medium sized pot. Once it begins to shimmer add the tomato paste, Herbie's Mexican Spice Mix, Cumin Seed, Oregano, pasilla chilli powder and let the tomato paste brown and the spices toast for about 2 minutes. Then add the crushed tomatoes and season with salt to taste. Let the sauce cook for about 5 minutes, then remove from the heat.
Lay out all 6 tortillas and evenly distribute the shrimp filling among all of them. Then begin to roll each once as tightly as possible. One at a time place them in a 9"X13" baking dish. Once they are all arranged inside the baking dish pour all of the sauce over them. And cover with tin foil.
Bake in the oven at 350 degrees for 15-20min.
Then remove the dish from the oven. Take the foil off and top with lots of cheese. Return the dish back to the oven and bake for another 5min. or until the cheese is melted.
Serve immediately with a glass of Williamson Wines Roussanne.
Chef Tommy's Tips
- The ingredients for this recipe would also make a great fajita recipe. Simply follow the first 5 steps and serve open faced with the corn tortillas. Enjoy!
- As an option you can also include Herbie's Catch of the Day Spice to the saute pan which will take your soft spice to a higher level.