Crab Enchiladas with Chipotle Red Sauce
	
	Yield: 12 appetizers
	
	  3/4 lb   Fresh wild mushrooms (such as Chanterelle Porcini and Shiitake) or
	           button mushrooms
	  1 cup    Unsalted butter
	  1 ts     Shallot, minced
	  1/2 cup  Dry vermouth
	  1 lb     Cooked crabmeat, drained and picked over
	  Chipotle Red Sauce, see recipe
	  1/4 cup  Snipped fresh chives
	  1/4 ts   Freshly ground pepper
	  12       Blue corn or corn tortillas
	
	
	
	  Cut off any hard stems from mushrooms and discard.  Thinly slice
	  mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
	  heat. Add mushrooms and shallot and cook until tender, stirring
	  frequently, about 10 minutes.  Add vermouth and bring to boil. Reduce
	  heat and simmer until almost no liquid remains in pan, stirring
	  occasionally, about 6 minutes.
	
	  Melt remaining 1/2 cup butter in heavy medium skillet over medium
	  heat. Add crab and stir until heated through.  Combine with
	  mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring
	  to boil, stirring constantly. (Can be prepared 1 day ahead. Cool
	  completely. Cover and refrigerate.) Set aside.
	
	  Preheat oven to 350F.  Stack tortillas and wrap in foil.  Bake until
	  heated through, about 10 minutes.  Rewarm filling over low heat,
	  stirring occasionally. Place 1 tortilla on each plate. Divide filling
	  among tortillas. Fold tortilla up as for letter, enclosing filling.
	  Turn enchiladas seam side down.  Spoon remaining sauce over and serve.
	
	
	
	Chipotle Red Sauce:
	
	 Ingredients
	
	     4 cloves garlic 
	     Olive oil 
	     2 ancho chiles 
	     1/2 cup sliced almonds 
	     1/8 cup sesame seeds 
	     2 tablespoons diced white onion 
	     1 teaspoon salt 
	     2 tablespoons chipotle hot sauce or use Tabasco, Crystal or any
	                   other hot sauce. BE CAREFUL HERE !! Try ONE TBS first
	                   and taste. Add more if necessary. 
	     1/2 cup chicken stock
	
	 Preparation
	
	 Preheat oven to 400. Rub garlic cloves with olive oil, place on cookie sheet,
	 and roast until brown all over, stirring occasionally, about 5 minutes.
	 Meanwhile, place ancho chiles in hot water for 20 minutes to reconstitute,
	 then drain and finely chop. Remove garlic from oven, and when cooled, squeeze
	 garlic from peel. Place almonds and sesame seeds into a food processor and
	 puree. Add chiles, onion, garlic, salt, and hot sauce and puree to combine.
	 With machine running, add the chicken stock slowly and blend until well
	 combined and is about the consistency of a heavy "cream".
	
	 Makes 1 cup
  


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