From Papagayo Mexican Restaurant
Corn tortillas
1 lb. raw shrimp
3 oz. olive oil
queso fresco
3 T minced garlic
1 T butter
1 pinch Mexican oregano
4 med. tomatoes, chopped
4 Anaheim chiles, chopped
1 white onion
1 pint chicken stock
1 pint tomato sauce
1 handful cilantro, chopped
1 can chipotle peppers in sauce
1 guajillo chile, chopped
2 ancho chiles, chopped
Sea salt and ground pepper to taste
preparing sauce
In a large pan, place tomatoes, Anaheim chiles, and onion. Add chicken stock and tomato sauce to mixture and bring to a summer. Add cilantro, 2 T of garlic, ancho and guajillo chiles, and salt and pepper to taste. Let simmer for one hour. Pour mixture in blender, blend and strain.
preparing shrimp
In a medium sauce pan, add olive oil, remaining tablespoon of garlic, butter, salt and pepper to taste, and Mexican oregano. Add shrimp and saute until cooked.
preparing enchiladas
Brush a corn tortilla with the hot oilive oil. Place cooked shrimp in tortilla, and roll. Repeat with remaining tortillas and shrimp. Cover enchiladas with sauce and top with queso fresco, and bake in oven for 10 minutes at 325 degrees. Serves 6.
