Crab Enchiladas
Source of Recipe
from good fixins
Recipe Introduction
This recipe is from Veracruz and is a delicious dish!
List of Ingredients
for the tomato sauce:
4 small peeled tomatoes, (1 lb)
1/2 medium diced onion
1 minced garlic clove
1/4 - 1/2 small hot chile
1 tbsp. vegetable oil
1/2 tsp. salt
for the crab filling:
1 tbsp. vegetable oil
1/2 medium chopped onion
1 small minced garlic clove
8oz. imitation crab, flaked apart
3 green chopped Spanish olives
1 tbsp. raisins, optional
1 tbsp. chopped almonds, optional
3/4 tsp. dried parsley
1 tsp. capers
salt to taste
1/4 c. vegetable oil
6 corn tortillas
sour cream
3/4 tsp. dried parsley
freshly grated Parmesan cheese
Recipe
for the tomato sauce:
Combine the tomatoes, onion, garlic and hot chile in a blender/food processor until pureed.
Heat the oil in a medium saucepan.
Add the tomato mixture and salt.
Bring to a boil, then reduce to a simmer and simmer, uncovered for 10 minutes.
Keep warm. Makes about 2 cups.
for the crab filling:
If using, place the raisins in hot water and allow to swell up, then drain. Mix all the crab filling ingredients together and set aside.
Heat the oil in a medium frying pan.
Add the onion and garlic and saute until tender.
Stir in the rest of the filling ingredients and cook over a medium heat for 3 - 5 minutes.
Preheat the oven to 350. Need a baking dish large enough to hold the 6 rolled up enchiladas.
Heat the oil in a medium frying pan.
Using tongs, carefully place 1 tortilla at a time in the hot oil. Keep in the oil for 3 - 5 seconds, until softened. Quickly turn and do the side for 3 - 5 seconds also. Drain on paper towels.
Divide the filling onto the 6 tortillas.
Roll up and place, seam side down, in the baking dish.
Pour the tomato sauce over the top of the tortillas.
Cover with foil and bake for 15 minutes or until heated through.
Garnish with a generous spoonful of the sour cream.
Sprinkle with parsley and the cheese.
Makes 6 enchiladas.
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