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Lent is the time to experiment on delicious recipes like these delicious enchiladas stuffed with creamy surimi, with a tomato sauce and morita pepper, au gratin with Oaxaca cheese. This super original recipe will fascinate you!
1/4 bunches fresh coriander, with everything and root
1/2 cups shrimp broth
2 tablespoons oil
2 tablespoons garlic, finely chopped
1/2 white onions, finely chopped
2 cups surimi, cut into cubes
1/2 cups bell pepper, red and yellow, cut into cubes
3 tablespoons mayonnaise with lemon juice La Costeña®
1 cup panela cheese, in cubes
12 corn tortillas, fried and squishy
1 cup Oaxaca cheese, shredded, to gratinate
1/2 red onions, cut in hoops
Preparation
Preheat the oven to 200 ° C.
For the sauce, heat a small pot with the oil, cook the onion, with the garlic, add the tomato, the morita pepper, the salt to your liking, the bay leaves, the whole pepper and the coriander. Fill with the shrimp broth and cook for 5 minutes until the liquid is reduced by half, cooled.
Blend the preparation until a thick sauce is obtained. Heat a pot with oil and return to cooking and rectify seasoning. Reservation.
For the filling heats, a pan over medium heat with the oil, add the garlic, the onion, the surimi, remove from the heat, cool the preparation. Mix with the pepper, Mayonnaise with Lemon Juice La Costeña® and panela cheese.
Fill the tortillas with the previous preparation served in a bowl covered with morita sauce, add Oaxaca cheese, decorate with onion rings.
Gratin the cheese in the oven for 5 minutes or until the cheese is melted.
Remove from the oven and enjoy.
PRESENTATION
Serve with purple onion rings to decorate and a little cream.
TIPS
At the moment of frying the tortillas avoid that they are fried in excess so that you can fill them easily.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
karina de ibañez
08/06/2017 04:19:25
Muy rico
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