| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
American |
American |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag wood chips for smoking |
|
|
Soaked in water |
| 1 |
|
Chipotle pepper |
| 2 |
|
Serrano peppers |
| 2 |
|
Tomatoes — seeded |
| 1 |
|
Red onion |
| 3 |
|
Red bell peppers — split |
|
|
And seeded |
| 1 |
|
Turnip |
| 4 |
|
Cloves garlic |
| 1 |
ga |
Beef stock |
| 2 |
tb |
Dry mustard |
| 3 |
|
Carrots — chopped |
| 1/2 |
c |
Raspberry vinegar |
| 1/2 |
c |
Brown sugar |
| 1 |
c |
Ketchup |
| 2 |
c |
Heavy whipping cream |
| 1 |
|
Red bell pepper |
| 1 |
c |
Sour cream |
|
|
Salt and pepper — to taste |
| 2 |
oz |
Sun-dried tomatoes — soaked |
|
|
And diced |
| 3 |
oz |
Sweet onions — diced |
| 1 |
c |
Fresh corn kernels |
| 1 |
c |
Mushrooms — diced |
| 1/2 |
c |
Green onions — thinly |
|
|
Sliced |
| 15 |
|
Smoked shrimp — diced |
| 4 |
|
Flour tortillas |
| 1 |
pt |
Heavy whipping cream — |
|
|
Reduced by half |
| 2 |
tb |
Lime juice — use |
|
|
Fresh-squeezed |
| 1 |
tb |
Unsalted butter |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in outdoor
grill. When coals are white-hot, cover with soaked wood chips. Place
chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers,
turnip, and garlic on grill and cover. Adjust dampers to reduce heat and
smoke vegetables for about 20 minutes. (When vegetables are done, smoke
shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to
beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and
raspberry vinegar to syrup consistency. Strain vegetables from stock and
discard. Add carrots, mustard, and vinegar-sugar mixture to stock and
simmer until carrots are done. Puree sauce in blender and strain. Return to
heat, add ketchup, and reduce until sauce coats the back of a spoon. Add
salt and pepper to taste.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell
pepper until skin is charred black and begins to loosen from the pepper.
Immediately immerse pepper in ice water. When cool, peel and seed pepper
and place in blender with sour cream. Puree until smooth and add salt and
pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas-- Saute
sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green
onions in butter until slightly soft. Add shrimp,cream and lime juice and
reduce. Taste for salt and pepper.
Place equal amounts of fillings in center of tortilla and roll the tortilla
in a cylinder.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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