Dungeness Crab Enchiladas
To read my blog: http://www.thetasteoforegon.com/2010/02/22/dungeness-crab-enchiladas/
Total Steps
19
Ingredients
18
Tools Needed
10
Ingredients
- 2 crabs steamed Dungeness crab meat
- 12 tortillas corn tortillas
- 24 ounce queso fresco (Mexican white cheese)
- 1 yellow onion yellow onion, sliced thinly
- 1 tomato chopped tomato
- 3 tablespoon canola oil
- 2 small green jalapeños small green jalapeños, seeds removed and sliced into pieces
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 2 tablespoon canola oil
- 3 cans 15 ounce (1.3 kg) Ranch Style beans
- 1/2 yellow onion yellow onion, finely chopped
- 1 green jalapeño green jalapeño, seeds removed and finely chopped
- 2 pint heavy whipping cream
- 3 dried ancho chili peppers dried ancho chili peppers
- 1 head garlic
- 1 teaspoon salt
- bunch fresh cilantro, chopped(optional)
Instructions
Step 1
Preheat oven to 400°F (205°C). Slice off the top of the garlic head and rub it with oil. Place in an oven-safe dish or pan and roast.
Step 2
After roasting, squeeze the garlic flesh into a blender, along with the heavy cream.
Step 3
Fill a small saucepan with 3-4 cups (710-950 ml) of water and bring to a boil. Reduce flame to a simmer, add the dried ancho chili peppers, and simmer until soft. Turn off heat and let cool in the liquid. Reserve the liquid.
Step 4
Once the peppers are cool, slice them open, discard stems and seeds, and add the chili flesh to the blender.
Step 5
Spoon 8 ounces (240 ml) of the reserved chili liquid from the saucepan into the blender.
Step 6
Add salt to the blender.
Step 7
Blend the sauce until smooth and set aside.
Step 8
In a medium saucepan, sauté the finely chopped yellow onion (for the beans) until translucent.
Step 9
Add the finely chopped jalapeño (for the beans).
Step 10
Add the 3 cans of Ranch Style beans. Stir well, bring to a boil, then reduce heat to simmer. Turn off heat and set aside.
Step 11
Oil a large rectangular oven-safe baking dish. Preheat oven to 350°F (177°C).
Step 12
In a skillet, sauté the sliced yellow onions and jalapeños (for the enchilada filling) in oil until onions are translucent. Add cumin and Mexican oregano and stir thoroughly. Turn off heat and set aside.
Step 13
Crumble the queso fresco into small pieces (like crumbled goat cheese consistency).
Step 14
Microwave tortillas for 1 minute to soften them and prevent cracking. Alternatively, brush tortillas with oil and heat them in a pan over medium heat for a few minutes per side until soft.
Step 15
Assemble each enchilada by filling with the sautéed onions and jalapeños, crab meat, queso fresco, and chopped tomatoes. Roll and arrange them in the baking dish.
Step 16
Spoon some of the prepared beans over the assembled enchiladas, sprinkle with additional queso fresco, and bake.
Step 17
While the enchiladas are baking, gently heat the ancho chili cream sauce in a small saucepan over low flame, ensuring it doesn't boil or separate.
Step 18
Once enchiladas are baked, pour some ancho chili cream sauce over them. Garnish with any remaining chopped tomatoes and fresh cilantro (if using).
Step 19
Serve enchiladas with the remaining beans as a side dish.