Enchiladas De Camaron - Tucson News Now

Enchiladas De Camaron

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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.

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