Recipe by Pati Jinich
- 1-1/2 lb. ripe tomatoes
- 2 ea. Serrano or jalapeño peppers, or to taste
- Garlic cloves
- 1 c. shrimp, fish, or seafood broth, or water
- 1/4 c. chopped white onion
- 1 t. kosher or sea salt, divided, or to taste
- 1/2 t. grated nutmeg
- 1 c. Mexican crema or heavy cream, plus a bit more for garnish
- 2 T. canola or safflower oil, divided
- 12 ea. corn tortillas
- 1 T. unsalted butter
- 1 lb. medium shrimp, raw, drained, and cut into 3 to 4 pieces
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and sliced
- 1/2 c. queso fresco, farmer's cheese, or mild feta, crumbled, about 2 ounces
- Chopped chives, for garnish to taste
- To make the sauce: Place the tomatoes, garlic, and chiles in a medium saucepan and cover with water. Place over medium-high heat and simmer for about 10 minutes, until the tomatoes are cooked through, mushy and soft.
- Place the cooked tomatoes, garlic, and one of the chiles in a blender, along with the broth, chopped onion, 1/2 teaspoon salt, and grated nutmeg. Purée until completely smooth, taste, and add the second chile if you would like more heat.
- Rinse and dry the saucepan, add 1 tablespoon of oil and place over medium heat. Once hot, but not smoking, pour in pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, seasons and deepens in color to a much darker red than where it started.
- Remove the lid, reduce heat to medium-low and add the cream. Stir and keep at a steady low simmer for about 8 to 10 more minutes, or until thickened and creamy, and it coats the back of a wooden spoon.
- To heat the corn tortillas: Heat the tortillas on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until they have lightly browned without toasting. Alternatively, “pass them through hot oil”: Heat enough oil to reach 1/2” deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, one by one, for about 10 to 15 seconds on each side so they completely heat through, lightly fluff, and change color. Transfer the tortillas to a paper towel-covered plate. Keep warm.
- To make the shrimp filling: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over high heat. Once the oil is very hot, but not smoking, and the butter has melted and is bubbling, add half of the shrimp and the remaining 1/2 teaspoon of salt.
- Cook the shrimp for just a couple minutes, stirring a few times, until they are cooked through and a bit browned on the outside, but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl.
- Mix the shrimp with the diced avocado.
- To assemble the enchiladas: One by one, glide each prepared tortilla through the sauce, which should still be hot. If not, heat again over medium heat. Place each bathed tortilla on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle, and fold as you would a quesadilla.
- Place the filled enchiladas on a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives, crumbled cheese, and a drizzle of Mexican crema, if desired.