|
|
|
|
acapulco's crab and avocado enchiladas with cilantro cream Recipe
Acapulco's Crab and Avocado Enchiladas with Cilantro Cream
Source: Acapulco Restaurant
Cilantro Cream Sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar
Enchiladas
6 corn tortillas
Oil or lard
1 1/2 cup crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes
Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.
Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.
Makes 6 enchiladas.
|
Top Others Recipes:
rosemary-sage natural hair dye
mimi's cafe carrot bread
skin bleaching tonic
shadone (italian easter bread)
Weed Killers
liquid underarm deodorant
rhubarb hair color
macayo's baja sauce
lemon hand lotion
champps seasoned sour cream
a&w onion rings
soft soap
oily skin treatment mask
chantilly carrot cake
Tasty Italian Beef
|
|
