I have had a winter cold for the past week and Chuck asked what I was craving to eat this weekend. I told him spicy Mexican sounded great since I am having trouble tasting food. I went to do some errands and when I came back Chuck had planned out this delicious meal. He wanted to so a sweeter cocktail to compliment the spicy enchiladas. We did have to go to 3 stores to find the prickly pear puree. It was in the freezer section of one of our local Ralph's stores. You can also find prickly pear syrup by Finest Call at Bevmo if you can't find the puree. This cocktail turned out to be the perfect color for Valentine's Day which is in a few short days.
Fire Roasted Camarones Enchiladas and Chipotle Cream Drizzle
Ingredients:
Fire Roasted Camarones Enchiladas and Chipotle Cream Drizzle
Ingredients:
- 2 ears of corn
- 2 pascilla chilies
- 10 oz raw, deveined, peeled shrimp with tails removed
- 1/2 cup chopped cilantro
- Juice of 1/2 a lime
- 1 cup grated pepper jack cheese
- 3 tsp. minced garlic, divided
- 1 1/2 tsp. chili powder
- 1 1/4 tsp. salt, divided
- 1 tsp. black pepper
- 10 corn tortillas
- 1 cup vegetable oil
- Mexican blend shredded cheese
- 28 oz can enchilada sauce
- 3/4 cup light sour cream
- 3 TB. canned chipotle sauce
- Place corn in a pot. Fill with water until corn is just covered. Bring it to a boil. Remove corn when water just comes to a full rolling boil.
- Grill corn and chilies on high heat until blackened, set aside to cool.
- Rough chop the shrimp.
- Peel most of the blackened outsides of the chili off. Cut them open and remove most of the seeds leaving a little bit for some heat. Dice the chilies.
- Cut the kernels off the corn cob. Use 1 1/2 cobs of the corn. Using all of both may be too much.
- Add corn, chilies, shrimp, cilantro, lime juice, pepper jack cheese, 2 tsp. garlic, chili powder, salt, and pepper a large mixing bowl. Stir together until well mixed.
- Heat oil in a skillet on very low heat as you only want to warm the tortillas not fry them.
- Place each tortilla in the oil for 4 to 5 seconds to soften.
- Fill each tortilla with a scoop of filling and roll. Chuck used an ice cream scooper as his measuring tool.
- Place filled tortilla seam side down in a 9x13 baking dish.
- Cover with the enchilada sauce and top with the mexi-cheese.
- Cover the baking dish with foil and bake at 350 for 30 minutes.
- Remove foil and bake for 10-15 additional minutes.
- Drizzle the chipotle cream on the enchiladas after plating and garnish with avocado if desired.
For the sauce
- In a small blender or Cuisinart mix the sour cream, remaining 1 tsp. garlic, remaining 1/4 tsp. salt, and chipotle sauce until smooth. Set aside.
Prickly Pear Cooler
Ingredients:
- 2 oz Peligroso reposado tequila (or whatever tequila you have on hand)
- 1/2 oz triple sec
- 1/2 oz agave nectar
- 1/2 oz fresh lime juice
- 1/2 oz prickly pear puree by the Perfect Puree of Napa Valley
- lime slices for garnish
- Put all ingredients into a shaker with ice. Shake until well mixed
- Strain over fresh ice and garnish with a slice of lime
