Red Shrimp Enchiladas 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Jun 13, 2017

You won’t be preheating the oven for these enchiladas; instead, the best corn tortillas you can find are dipped in a fruity red chile sauce, filled, folded and briefly pan-fried.

Get organized and these will come together in fairly short order.

Serve with crema or sour cream, crumbled queso fresco, shaved iceberg lettuce and chopped cilantro.

Make Ahead: You may have some sauce left over, which can be refrigerated for up to 5 days. Stir well before using.

Where to Buy: The dried chiles are available at Latin markets, and on the international aisle and in the produce department of some larger supermarkets.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • For the enchiladas
  • 2 dried mulato chiles (dried poblanos; may substitute ancho chiles, see headnote)
  • 2 dried guajillo chiles (see headnote)
  • Boiling water
  • 1/4 white onion
  • 2 cloves garlic
  • 6 ounces (3/4 cup) no-salt-added, canned diced tomatoes and their juices
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • Canola oil or rice bran oil, for the pan
  • 6 to 8 good-quality soft corn tortillas
  • For the filling
  • 1 white onion
  • 2 cloves garlic
  • 1 jalapeño
  • 1/4 cup rice bran or canola oil
  • Kosher salt
  • 2 cups no-salt-added, canned tomatoes and their juices
  • 1 pound medium-to-large peeled, deveined raw shrimp


For the enchiladas: Stem and seed the chiles. Place in a medium heatproof bowl and cover with boiling water. Let soak for about 20 minutes, until softened.

Meanwhile, make the filling: Finely chop the onion and garlic. Stem and seed the jalapeño, then cut into small dice.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the onion, garlic and jalapeño, stirring to coat. Season lightly with salt. Cook for about 5 minutes, until softened, then stir in the tomatoes and their juices. Once the mixture begins bubbling, reduce the heat to medium-low and cook for 10 to 12 minutes, so some of the liquid reduces.

Coarsely chop the shrimp, then season them lightly with salt. Add to the skillet and use a large wooden spoon to firm mash some of them. Cook for 2 to 3 minutes, just until evenly opaque. Turn off the heat.

Drain the chiles, reserving 1/4 cup of their soaking water. Tear the chiles and place them in a food processor. Chop the onion and garlic, adding those ingredients to the chiles as you work. Add the tomatoes and their juices, the oregano, cumin and a pinch of salt; puree until smooth, adding some of the reserved soaking water, as needed. The yield is about 2 cups. Pour into a wide, shallow bowl.

Heat a few teaspoons of oil on a griddle or in a large, separate skillet over medium-high heat.

Working in batches, coat both sides of each tortilla in the red sauce on the plate, then transfer to the skillet and fry for about 30 seconds. Use tongs to turn it over, then cook on the second side for about 30 seconds. Transfer to individual plates (preferably warmed).

Fill a red tortilla with 1/2 to 3/4 cup of the shrimp filling, depending on how many you're serving. Fold the tortilla over, like a taco, or roll it loosely. Repeat to use all the tortillas and filling. (You may have some sauce left over; see the headnote.)

Serve warm or at room temperature with the garnishes mentioned in the headnote.

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Recipe Source

Adapted from “Nopalito: A Mexican Kitchen,” by Gonzalo Guzman with Stacy Adimando (Penguin/Random House, 2017).

Tested by Bonnie S. Benwick.

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