CALIFORNIA AVOCADO AND SHRIMP ENCHILADAS

Ingredients

• 3.0003 Tbsp. olive oil
• 1.2501 ¼ cup diced red onion
• 24.00024 uncooked medium shrimp, peeled and deveined
• 0.500½ tsp. salt
• 0.500½ tsp. pepper
• 1.0001 Tbsp. chopped fresh oregano
• 0.500½ tsp. ground cumin
• 2.0002 jalapeño peppers, stemmed, seeded and minced
• 1.0001 ripe Fresh California Avocado, peeled, seeded and diced
• 0.000 Enchilada Sauce (see make-ahead recipe below)
• 0.000 Vegetable oil (for cooking)
• 8.0008 (6-inch) corn tortillas
• 0.500½ cup crumbled cotija cheese
• 0.250¼ cup Mexican crema
• 8.0008 thin red onion slices, for garnish
• 0.250¼ ripe Fresh California Avocado, peeled, seeded and sliced for garnish
• 0.000

  Enchilada Sauce

• 2.0002 cloves garlic
• 6.0006 large dried guajillo chiles, stemmed and seeded
• 1.0001 tsp. dried oregano
• 0.500½ tsp. freshly ground black pepper
• 0.500½ tsp. ground cumin
• 2.0002 cup vegetable broth
• 0.000 Salt, to taste
• 1.0001 Tbsp. olive oil
• 1.0001 tsp. salt
• 1.0001 tsp. sugar

Instructions

1. Heat 2/3 of the olive oil in a large skillet over medium-high heat.
2. Add diced red onion and sauté until slightly softened, about 2 minutes.
3. Season shrimp with salt and pepper. Add shrimp, oregano, cumin and jalapeños to skillet. Sauté just until shrimp are almost opaque but not completely cooked through, tossing often, about 4 minutes. Remove skillet from heat and stir in diced avocados.
4. Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with remaining olive oil. Pour enough Enchilada Sauce in the dish to line the bottom.
5. Fill a shallow skillet with 1/4-inch of oil and warm over medium heat. Once oil is hot, dip tortillas, one at a time, about 15 seconds per side until soft and pliable. Drain well on paper towels.
6. One at a time, dip each soft tortilla in the Enchilada Sauce, turning to coat both sides evenly. Transfer the coated tortilla to prepared baking dish.
7. Spoon equal amounts of shrimp and avocado mixture down center of each coated tortilla and top with some of the cheese. As each enchilada is assembled, roll up tortilla seam side down and place side by side in dish.
8. Top each enchilada with a few spoonfuls of Enchilada Sauce. Bake just until heated through and cheese melts, about 20 minutes.
9. Using spatula, transfer enchiladas to warm plates. Spoon remaining Enchilada Sauce over.
10. Drizzle with crema, sprinkle with remaining cheese and garnish with red onion slices and avocado slices.

Enchilada Sauce

1. On a griddle over medium heat, roast the garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, and roughly chop.
2. Toast chiles on the griddle until they become flexible and slightly translucent; about 30 seconds. Place chiles into a bowl of boiling water and weight down with a plate to keep them submerged. Allow to rehydrate for 15 minutes. Strain off the water and discard.
3. Place oregano, pepper and cumin in a blender, along with the rehydrated chiles, garlic and half of the broth. Process to a smooth purée, scraping and stirring every few seconds.
4. With a rubber spatula work the purée through a fine strainer into a bowl. Taste and season with salt as necessary.
5. Heat the oil in a pot over medium-high heat. Carefully add the purée.
6. Cook, stirring constantly, for about 10 minutes, or until the sauce darkens and thickens.
7. Stir in the remaining broth, partially cover and simmer, stirring occasionally, about 30 minutes. Add more broth or water if it becomes too thick.
8. Taste and season with salt and sugar. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © Ivy Stark/Dos Caminos