Acapulco's Crab and Avocado Enchiladas

Acapulco's Restaurant Recipe

Makes 6 Enchiladas

Cilantro Cream Sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar

6 corn tortillas
oil or lard
1 1/2 cups crab meat
6 tablespoons minced onion
shredded jack cheese
pitted black olives
avocado slices
sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas:  Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con tomatillos. Sprinkle generously with cheese. Bake at 400 degrees about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

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