Shrimp Enchiladas w/ Fire Roasted Tomato Sauce
Makes 3 tacos, enough for 1 hungry person.
- 2 small Shallots
- 3 cloves Garlic
- 1/2 medium Red Onion
- 1 Lime
- 1/2 Ancho Chili
- 12oz can Fire Roasted Tomatoes
- 1/2 lb Queso Fresco
- 6 jumbo Shrimp - peeled & deveined
- Dash Salt
- Fresh ground Black Pepper
- Cilantro
- Olive Oil
- 3 Corn Tortillas
Heat
a small saucepan on medium heat. Finely chop garlic, shallots and red
onion. Reserve some onion for garnish. Cook onion,garlic & shallots
in olive oil till translucent. Pour can of fire roasted tomatoes and
simmer for 15 minutes. Place jumbo shrimp into simmering sauce and cook
shrimp till done, about 3 minutes. Remove shrimps when done and cover to
keep hot. Heat up large skillet or griddle and pour some olive oil on
it. Place corn tortillas one by one into oil and heat till tortillas are
soft and coated with oil. Place tortilla in skillet add crumbled queso
fresco and some sauce. Fold over like a taco. fill remaining tortillas.
cook till tortillas are browned on both sides. add remaining sauce over
tortillas and heat up sauce. Plate, top w/ shrimps, onion, crumbled
queso and cilantro. Enjoy !
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The Real Academia Española defines the word
enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce.
Enchilada is the past participle of Spanish
enchilar, "to add chile pepper to", literally to "season (or decorate) with chile."
History
Enchiladas originated in Mexico, where the practice
of rolling tortillas around other food dates back at least to Mayan
times.The people living in the lake region of the Valley of Mexico
traditionally ate corn tortillas folded or rolled around small fish.
Writing at the time of the Spanish conquistadors, Bernal Díaz del
Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés
in Coyoacán, which included foods served in corn tortillas. (Note that
the native Nahuatl name for the flat corn bread used was
tlaxcalli; the Spanish give it the name
tortilla.) The Nahuatl word for enchilda is
chīllapītzalli [t͡ʃiːlːapiː't͡salːi] which is formed of the Nahuatl word for "chili",
chīlli ['t͡ʃiːlːi] and the Nahuatl word for "flute",
tlapītzalli
[t͡ɬapiː't͡salːi]. In the 19th century, as Mexican cuisine was being
memorialized, enchiladas were mentioned in the first Mexican cookbook,
El cocinero mexicano (
"The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's
Diccionario de Cocina, published in 1845.An early mention, in English, is a 1914 recipe found in
California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.
Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning “bean”.
