| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Corn tortillas |
|
|
Oil or lard |
| 1 1/2 |
c |
Crab meat; picked over and sauted in, butter |
| 6 |
tb |
Onion; minced |
|
|
Jack cheese; shredded |
|
|
Ripe olives; pitted |
|
|
Avocado slices |
|
|
Tomatoes; peeled and sliced |
|
|
Salsa con Tomatillos |
|
|
Sour Cream Sauce |
| 12 |
oz |
Tomatillos; one 12 oz can including the, juice |
| 2 |
|
Tortillas |
|
|
Oil or lard |
| 4 |
tb |
Onion; chopped |
| 1 |
|
Fresh jalapeno chile; minced |
| 1 |
tb |
Fresh cilantro; chopped |
| 1/2 |
ts |
Fresh garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water; or chicken or pork broth |
|
ts |
Granulated white sugar |
|
|
Green food coloring |
| 1/2 |
pt |
Sour cream |
| 2 |
tb |
Fresh cilantro; chopped |
| 2 |
tb |
Onion; chopped |
| 1/4 |
ts |
Fresh garlic; mashed with the salt |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Granulated white sugar; 1/8 tsp |
INSTRUCTIONS
ENCHILADAS
SALSA CON TOMATILLOS
SOUR CREAM SAUCE
The Enchiladas Heat the tortillas in oil or lard until they are soft. Place
1/4 cup of crab meat in the center of each tortilla, then sprinkle with 1
Tbsp of minced onion. Spoon a little Salsa Con Tomatillos on each. Roll the
enchiladas and place them in a shallow baking pan. Cover with the remaining
Salsa Con Tomatillos. Sprinkle generously with shredded jack cheese and
bake at 400 degrees about 10 minutes or until hot and the cheese is melted.
Serve with a dollop of Sour Cream Sauce and garnish with olives, avocado,
tomato slices and pieces of crab leg.
Salsa Con Tomatillos Drain the tomatillos and reserve the liquid. Fry 2
tortillas in oil or lard until lightly browned. Break and drop into the
juice of the tomatillos. While these are soaking and getting soft, saute in
4 Tbsp of oil or lard, the onions, chile, cilantro and the garlic mashed in
the salt. Saute until soft but not browned. Put the tomatillos, softened
tortillas and juice, sauteed mixture, water or broth, sugar and 3 drops of
green food coloring into the blender. Blend until smooth. Sauce may be used
as is or strained for a smoother more professional presentation. Makes
about 2 1/3 cups of sauce.
Sour Cream Sauce Combine all of the ingredients and stir gently to blend.
Cover with plastic wrap and set aside until ready house.
NOTES : This recipe came from Raymond G. Marshall, the man that won the
Dungeness crab cook off in San Francisco with this recipe and then started
the famous chain of Acapulco Mexican restaurants in California. This is the
original ! (I obtained it from him in 1976) It was and is the house
specialty.
Recipe by: Acapulco Restaurant
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998
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