Crab Enchiladas with Chipotle Red Sauce
Yield: 12 appetizers
3/4 lb Fresh wild mushrooms (such as Chanterelle Porcini and Shiitake) or
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:
4 cloves garlic
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
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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