Enchiladas de Camaron Seco

Name: Enchiladas de Camaron Seco
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Dried shrimp', 'amount': '1 cup'}; {'ingredient': 'Warm water', 'amount': 'enough to cover the shrimp'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Tomato sauce', 'amount': '2 cups'}; {'ingredient': 'Chicken broth', 'amount': '1 cup'}; {'ingredient': 'Ground cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Dried oregano', 'amount': '1 teaspoon'}; {'ingredient': 'Salt and pepper', 'amount': 'to taste'}; {'ingredient': 'Corn tortillas', 'amount': '12'}; {'ingredient': 'Queso fresco', 'amount': '1 cup, crumbled'}; {'ingredient': 'Fresh cilantro', 'amount': 'for garnish'}

Immerse yourself in the rich and vibrant flavors of Mexico with these exquisite Enchiladas de Camaron Seco. Each enchilada is generously filled with succulent dried shrimp that's been delicately rehydrated and sautéed with aromatic onions and garlic. It's then rolled snugly in a soft corn tortilla, smothered in a homemade, simmering sauce of tomato, chicken broth, and aromatic spices. The dish is finished with a generous sprinkle of creamy queso fresco and fresh cilantro, providing a gratifying balance of flavors. This dish was traditionally prepared by Mexican coastal communities during Lent, but its irresistible flavors have made it a staple year-round.

Servings: 4

Ingredients

Dried shrimp (1 cup)
Warm water (enough to cover the shrimp)
Vegetable oil (2 tablespoons)
Onion (1, chopped)
Garlic (2 cloves, minced)
Tomato sauce (2 cups)
Chicken broth (1 cup)
Ground cumin (1 teaspoon)
Dried oregano (1 teaspoon)
Salt and pepper (to taste)
Corn tortillas (12)
Queso fresco (1 cup, crumbled)
Fresh cilantro (for garnish)

Instructions

Preheat your oven to 350°F (175°C).
Place the dried shrimp in a bowl and cover with warm water. Allow them to rehydrate for 15 minutes, then drain and finely chop them.
In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant.
Add the rehydrated and chopped dried shrimp to the skillet, cooking for about 2-3 minutes until they are warmed through.
In a separate saucepan, combine the tomato sauce, chicken broth, ground cumin, dried oregano, salt, and pepper. Stir these together and bring the mixture to a simmer.
One at a time, dip each corn tortilla into the simmering sauce to lightly coat and soften it. Then, fill it with a spoonful of the shrimp mixture, roll it up, and place it seam-side down in a baking dish.
Repeat this process with the remaining tortillas and shrimp mixture.
Once all the enchiladas are arranged in the baking dish, pour the remaining sauce over the top.
Sprinkle the crumbled queso fresco evenly over the enchiladas.
Bake the enchiladas in your preheated oven for 20-25 minutes, or until they are heated through and the cheese is melted and bubbly.
Before serving, garnish the enchiladas with a generous amount of chopped fresh cilantro.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 25 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 18g • Carbs: 40g • Protein: 22g • Sodium: 1300mg • Sugar: 5g

Enchiladas de Camaron Seco

Servings: 4

Ingredients

Instructions

Dietary Information

Related Recipes

Enchiladas de Chicharrón

Enchiladas de Mole Almendrado

Enchiladas de Mole de Tamarindo