XOCHIPILLI'S ENCHILADAS DE MARISCO
Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.
Provided by Member 610488
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
- Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
- In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
- Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
- Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.
Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2
ENCHILADAS DE MARISCOS
Sólo hay una cosa más deliciosa que las enchiladas... ¡enchiladas con mariscos! Esta receta será la sensación en cualquier reunión familiar.
Provided by My Food and Family
Categories Casa
Time 30m
Yield 10 porciones
Number Of Ingredients 9
Steps:
- Calienta el horno a 350ºF.
- Cocina y revuelve los camarones en una sartén antiadherente mediana a fuego medio por 2 min. Añade el cangrejo, el elote, la cebolla y 1/4 de cdta. de la pimienta; cocina y revuelve otros 2 minutos o hasta que los camarones se vuelvan rosados. Retira del fuego. Incorpora 1 taza del queso desmenuzado.
- Coloca 1/3 taza de la mezcla de mariscos en cada tortilla; envuelve. Coloca, con el cierre hacia abajo, en una fuente para horno ligeramente engrasada de 13 x 9 pulgs. Cocina, revolviendo frecuentemente, el queso crema y la leche en una cacerola mediana a fuego medio-bajo durante 5 min. o hasta que el queso crema se haya derretido y los ingredientes estén bien mezclados. Vierte esta salsa sobre las enchiladas.
- Hornea las enchiladas 5 min. Espolvorea con el resto del queso desmenuzado; hornéalas otros 5 min. o hasta que el queso se haya derretido. Espolvorea con la pimienta restante.
Nutrition Facts : Calories 300, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
XOCHIPILLI'S CARNE GUISADA
This recipe is from a local Mexican restaurant. I've seen it called Mexican Cowboy Stew because you get that slow cooked flavor yet it doesn't take that long to cook. Can be made ahead and reheated.
Provided by Member 610488
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven over medium heat, add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1 ounce water and stir to combine. Cook for 5 minutes stirring frequently.
- Add 1 quart water and bring everything to a rolling boil.
- Once the dutch oven comes to a boil, add in the 1/2 cup of water mixed with the cornstarch.
- Turn the heat down to medium heat and cook the mixture until it thickens (about 30 minutes) and season with salt, to taste.
- Transfer to a serving bowl or platter and serve.
Nutrition Facts : Calories 1580, Fat 161.6, SaturatedFat 67, Cholesterol 224.7, Sodium 72.4, Carbohydrate 10.8, Fiber 2.1, Sugar 2.4, Protein 20.3
XOCHIPILLI'S PORK ADOBADA TACOS
This recipe is from a Mexican restaurant close to my home town. This is one of those recipes that you prepare ahead of time and just quickly put together when it's time to eat.
Provided by Member 610488
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
- Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
- Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
- On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.
Nutrition Facts : Calories 828.2, Fat 51.2, SaturatedFat 17.5, Cholesterol 209.6, Sodium 1613.2, Carbohydrate 25.8, Fiber 3.5, Sugar 1.6, Protein 63
XOCHIPILLI'S ENCHILADAS POLLO
Make and share this Xochipilli's Enchiladas Pollo recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas, top with a little cheese and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 881.8, Fat 56.2, SaturatedFat 17.2, Cholesterol 138.5, Sodium 415.1, Carbohydrate 45.4, Fiber 8.2, Sugar 8.3, Protein 51.3
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