Recipe courtesy of Marcela Valladolid
Episode: All About Salsa
Total:
1 hr 25 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Guajillo Salsa:

Directions

Preheat the oven to 375 degrees F. 

Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.

In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.

In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.

Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish. 

Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.

Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.

Guajillo Salsa:

In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper. 

In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

Reserve for enchiladas and pork. 

Cook's Note

For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.

IDEAS YOU'LL LOVE

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Simple Perfect Enchiladas

Recipe courtesy of Ree Drummond

Blue Corn Enchiladas

Recipe courtesy of Bobby Deen

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Cheese Enchiladas

Recipe courtesy of Ree Drummond

Enchilada Sauce

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp Scampi

Recipe courtesy of Ree Drummond

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking