Teresa's Recipes
Enchiladas de Jaiba
Dive into the vibrant flavors of the sea with Enchiladas de Jaiba, a delightful Mexican dish featuring succulent crab meat rolled in soft corn tortillas, all smothered in a rich, tangy tomato sauce. Whether enjoyed at a festive gathering or as a comforting family meal, these enchiladas are sure to impress with their harmonious blend of textures and flavors. This dish is not just a treat for the taste buds, but also a nod to Mexico's coastal culinary traditions, where fresh seafood meets the warmth of home cooking.
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 cup Tomato sauce
- 1 cup Chicken broth
- 2 cups, shredded Crab meat
- 12 Corn tortillas
- 1 cup, crumbled (for topping) Queso fresco
- 1/2 cup (for serving) Sour cream
- 1, cut into wedges (for serving) Fresh lime
- 1/4 cup, chopped (for garnish) Cilantro
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 45g
- Protein: 25g
- Sodium: 600mg
- Sugar: 6g
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Stir in the tomato sauce and chicken broth, bringing the mixture to a gentle simmer.
- Add the shredded crab meat to the sauce, and season generously with salt and pepper to taste.
- Let the mixture simmer for 5 minutes, allowing the flavors to meld together beautifully.
- In a separate skillet, heat a small amount of vegetable oil over medium heat.
- Lightly fry each corn tortilla for a few seconds on each side to soften them, then transfer to a paper towel-lined plate to drain excess oil.
- Preheat the oven to 375°F (190°C).
- Spread a small amount of the crab mixture onto each tortilla, then roll it up tightly and place it seam side down in a baking dish.
- Once all tortillas are filled and arranged in the dish, pour the remaining crab sauce over the enchiladas, ensuring they are well coated.
- Sprinkle the crumbled queso fresco over the top.
- Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
- Serve the enchiladas de jaiba with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, and a dollop of sour cream on top.
Tips
- For added flavor, consider mixing in some chopped green chilies or jalapeños to the crab mixture.
- If you prefer a creamier sauce, stir in a bit of heavy cream before serving.
- Pair these enchiladas with a side of Mexican rice and refried beans for a complete meal.