CHEF WILLIES ENCHILADAS DEL MAR
Categories Fish Shellfish Bake Fourth of July Mardi Gras Cinco de Mayo
Yield 15 people
Number Of Ingredients 36
Steps:
- Note: When using any type of chili, the seed is where most of the heat is. Wash hands with hot soapy water after handling all chilies and raw seafood. Pre-heat oven to 425 degrees Roast tomatillos, peppers, onions, and serrano chilies until the skins become black, place into medium mixing bowl except for onion and cover for 5 minutes with plastic wrap to sweat and loosen the skins. Add garlic, chop the onion , then add to the stock pot, sprinkle with 1 tsp salt and sauté until garlic starts to brown, deglaze with vinegar. Remove skins on all except the serrano chilies, place into stock pot with stock. Take the emulsion/emersion blender and puree till quite smooth, leave some texture. Cook on a low heat while prepping enchiladas season with salt and pepper to taste. For the Enchiladas: Mix the lobster, crab, shrimp, all of the cheese except for the reserved, cilantro, lime juice, salt, and pepper. Set in the refrigerator. In the sauterne pan add oil for ½ an inch of frying area, temp oil to 325 degrees. Add tortillas one at a time and fry till they have cooked, yet retain their elasticity. Place cooked tortillas on a draining rack or paper towel to remove the excess oil. Once you have a finished you are ready for the next step. Set up your enchilada station ; 1 large bowl filled with an ice bath and in it the bowl with enchilada filling, the pile of tortillas, and then two greased baking dishes. One at a time take a tortilla and spoon about ¼ - 1/3 cup of filling into tortilla, roll tightly and place into baking dish seam down, continue until you have finished. Cover the baking dishes with Aluminum foil and place into oven for 30 minutes or till the internal temperature is no lower than 165 degrees. Plating: Place two to three enchiladas on plate with beans and Rice; then top enchiladas with a good portion of the Sauce and shredded Cheese. Add Guacamole, Pico de Gallo, and Sour Cream on the plate or as a condiment.
ENCHILADAS FRESCOS
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 6 appetizers, 4 as an entree
Number Of Ingredients 13
Steps:
- For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
- Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
- Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
- Preheat the oven to 350 degrees F.
- Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
- Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
- Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
EASY DELICIOUS ENCHILADA'S
I think these enchiladas are better than any restaurant I have ever had, I made the recipe myself, very easy and very good! I regularly serve it to guest and it is always a winner. Sometimes instead of chicken I will use carnitas. I always make one extra in a separate dish without meat for my vegetarian sister.
Provided by Desert Sea Chicken
Categories Chicken Breast
Time 45m
Yield 6 enchiladas, 5-7 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
- Preheat oven to 350.
- Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
- Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
- Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.
Nutrition Facts : Calories 679.5, Fat 24.9, SaturatedFat 6.6, Cholesterol 45.2, Sodium 1432.7, Carbohydrate 86.9, Fiber 9, Sugar 6.6, Protein 27.3
ONION & GREEN CHILE ENCHILADAS
When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., Place 2 tablespoons mixture off center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 561 calories, Fat 32g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1466mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)
This recipe was in the Nov 2006 Bon Appetit magazine. I have not tried it but It sounded so good I told another member about it and she asked me to post it. When I make it I shall revise the intro! The recipe calls for Oaxacan Cheese or mozarilla - the computer will not accept Oaxacan Cheese - your choice whichever one you want to use.
Provided by Bergy
Categories Crab
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Char the tomatillos over a gas flame or in the broiler until blackened in spots.
- Transfer tomatillos to a blender & process to a coarse puree, set aside.
- Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
- Stir 30 seconds.
- Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
- Transfer shrimp mixture to a bowl.
- Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
- Add crabmeat & shrimp mixture to the sauce in the skillet.
- Season with salt & pepper.
- Preheat oven to 425°F.
- Heat a griddle or skillet over medium high heat.
- Warm each tortilla on both sides until pliable about 30 seconds each side.
- Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
- Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
- Spoon the warm seafood sauce over the tortillas.
- Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
- Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
- Top with avocado slices & cilantro.
- Serve Salsa as a side dish.
- DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.
Nutrition Facts : Calories 758.6, Fat 50.1, SaturatedFat 26.4, Cholesterol 226.1, Sodium 1511.5, Carbohydrate 33.3, Fiber 6.8, Sugar 5.8, Protein 45.2
More about "chef willies enchiladas del mar recipes"
RECIPE: ENCHILADAS DEL MAR FROM BARRIO CAFE | CHOW BELLA ...
From phoenixnewtimes.com
Estimated Reading Time 6 mins
EXCELLENT ENCHILADAS DEL MAR - ROGELIO'S RESTAURANT, SAN ...
From tripadvisor.ca
FOOD WISHES VIDEO RECIPES: EASY CHICKEN ENCHILADAS ...
From foodwishes.blogspot.com
CHEF WILLIE’S CREAMERY - ICE CREAM & FROZEN YOGURT - 8 ...
From yelp.ca
LOS TACOS BY CHEF OMAR / LAS ENCHILADAS DEL CHEF GROUP ...
From bisprofiles.com
SHORTCUT GREEN CHICKEN ENCHILADAS - FOOD WISHES VIDEO RECIPES
From foodwishes.blogspot.com
ENCHILADAS DEL MAR - MENU - THE BLUE AGAVE - MEXICAN ...
From blueagaverestaurantventura.com
TACO DEL MAR ENCHILADA, CHEESE
From spoonacular.com
TACO DEL MAR: ENCHILADAS
From tacodelmar.com
TABLESIDE GUACAMOLE & CHIPS HOUSEMADE GUACAMOLE & CHIPS ...
From wendoverfun.com
ENCHILADAS DEL MAR - MENU - JOSELITO'S MEXICAN FOOD ...
From joselitos.com
THE TOP 10 RESTAURANTS IN VIñA DEL MAR, CHILE
From theculturetrip.com
CHEF WILLIES GOURMET TUYO, FOOD & DRINKS, LOCAL EATS ON ...
From carousell.sg
WILLIE DEGEL BIO | WILLIE DEGEL | FOOD NETWORK
From foodnetwork.com
ENCHILADA - MENU - BRISAS DEL MAR - DAYTONA BEACH
From yelp.ca
ENCHILADAS DELIVERY IN DELMAR - ORDER ENCHILADAS NEAR ME ...
From ubereats.com
FIESTA DEL MAR TOO:ENCHILADAS DE ENJOCOCADO | INEONS
From web.ineons.com
LAS ENCHILADAS DEL CHEF G COMPANY PROFILE | PLANTATION, FL ...
From dnb.com
CHEF WILLIES ENCHILADAS DEL MAR RECIPES - YAKCOOK.COM
From yakcook.com
EPICURIOUS
From epicurious.com
CHEESE ENCHILADAS PLATTER MACROS - KETOGENIC.COM
From ketogenic.com
CHEF WILLIES CREAMERY - HOME - FACEBOOK
From facebook.com
CHEF WILLIE'S - HEPHZIBAH
From citylifestyle.com
CHEF WILLIES - HOME | FACEBOOK
From facebook.com
DE SABORES TV - ENCHILADAS DEL MAR - YOUTUBE
From youtube.com
SWEET POTATO & BLACK BEAN ENCHILADA'S BY CHEF DEL - YOUTUBE
From youtube.com
SHREDDED BEEF ENCHILADA & TACO PLATTER MACROS - KETOGENIC.COM
From ketogenic.com
RECIPE: ENCHILADAS DEL MAR FROM BARRIO CAFE | ENCHILADAS ...
From pinterest.com
ENCHILADAS DELIVERY IN DELMAR - ORDER ENCHILADAS NEAR ME ...
From ubereats.com
ENCHILADAS DEL MAR - MENU - LOS DOS POTRILLOS - MEXICAN ...
From los2potrillos.com
WILLIE'S CACAO - CHEF'S INGREDIENT - CHEF DROPS ...
From amazon.ca
WILLIES RESTAURANT, VILAMOURA - TRIPADVISOR
From tripadvisor.ca
HOMEMADE BEEF ENCHILADAS - THE STAY AT HOME CHEF
From thestayathomechef.com
ENCHILADAS DEL MAR - JOSE AND SONS
From joseandsons.com
WILLIE'S CACAO - CHEF'S INGREDIENT - CHEF DROPS - RIO ...
From amazon.ca
CHEF WILLIES CHICKEN TORTILLA SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
BLUE AGAVE CLUB:ENCHILADAS DEL MAR | INEONS
From web.ineons.com
SHRIMP AND SCALLOP ENCHILADA RECIPE INSPIRED BY BARRIO ...
From pinterest.ca
CHEF WILLIES ENCHILADAS DEL MAR- WIKIFOODHUB
From wikifoodhub.com
You'll also love