Ingredients

500 grs shrimps clean & deveined

150 grs of masa (corn dough)

1 tsp ground coriander seed

2 garlic cloves grated

1 tsp freshly ground pepper

Sea salt to taste

Fresh cilantro

2 litters fish stock

2 tbsp E.V.O.O

1 medium size white onion

1 poblano pepper

4 roma tomatoes

2  zucchinis

1 potato

2 carrots

Procedure

Add a little bit of warm water to the masa, until it has a softer, more manageable texture.  Using the food processor, grind shrimps to a paste then put it in a large bowl. Add the masa, coriander, garlic, ground pepper & sea salt.  Let this rest for 30 minutes in the refrigerator.

Put the oil in a sauce pan, add the chopped onion, tomatoes, peppers and chopped garlic at the end. Add the fish stock and let it come to a boil, season with salt and pepper and add sliced potato and carrot. Let it cook for five minutes, then with a teaspoon add the shrimp balls and the sliced zucchini, let cook for five minutes and serve in a bowl with a slice of lime and warm tortillas on the side.

Ingredients for Salsa

2 guajillo peppers

1 ancho pepper

2 tomatoes

3 large garlic cloves

¼ medium size white onion

1/3 cup tomato puré

1 tsp dried oregano

10 oz crab meat

½ white onion (thinly sliced)

1 garlic clove (finely chopped9

1 Poblano pepper (thinly sliced)

1 tomato (chopped)

Small bunch of cilantro (finely chopped)

Salt and pepper to taste

2 tbsp E.V.O.O.

Ingredients for Enchilada filling

12 corn tortillas

Crema fresca

Queso Cotija (crumbled)

½ white onion

Cooking oil (necessary amount)

Procedure

Put first 7 ingredients in a sauce pot, cover them with water, bring them to a boil & let cook for 10 minutes.  Cool off, blend & strain.  Season with salt & pepper.

To make the filling: Heat the oil in a frying pan at medium heat, add onion & Poblano pepper, cook for 3 minutes. Add tomato & garlic, cook 3 minutes, add the crab meat, season with salt & pepper & cook for 5 more minutes, add cilantro mixing well and turn off.  Set aside.

Put some of the Salsa on a large plate and place a tortilla in it, covering both sides with salsa.  Add 1 tbsp of cooking oil to a large frying pan & heat over medium heat.  Add tortilla and cook each side for 1-2 minutes. Place them on another plate and continue until you get all your tortillas cooked in the salsa.

Put  2 tbsp of crab filling in each tortilla, roll and put three in each plate, thin out the rest of Salsa roja with a little bit of chicken , beef or veggie broth and pour some over the enchilada plate, garnish with the chopped onion, a tsp of cremafresca and the crumbled Cotija cheese.  Serve them with shredded lettuce and sliced radish.

Notes from Chef:

You can use sour cream instead of crema fresca & feta cheese instead of Cotija.

Naturally, the filling can be substituted for shredded beef or chicken.

You can use Monterey Jack or Manchego cheese for a more "tex-mex" version, then bake in the oven for 5 minutes until the cheese melts. 

Ingredients

Recipe serves 4

4 shots  Tequila “Centenario” Plata

4 shots  “Guaycura” Damiana liquoer

4 lime (juice)

2 Tbsp tamarind paste

Ice

1 lime

Sugar

Red pepper flakes

Procedure

Everything goes in the blender: tequila, Guaycura, lime juice, tamarind paste and enough ice to cover. Blend until smooth.

Get two plates and spread sugar on one and pepper flakes on the other.  Cut the lime and rub it against the rim of your Margarita glasses. Press it against the sugar and then the chili flakes. Pour margarita and drink up!

You can substitute the Tamarind paste for passion fruit in the same amounts.

Contains: Pacifier, several (very cute) baby toys, disposable baby wipes, soap, body wash, body lotion, rubber ducky, a pair of organic cotton booties and a stuffed animal.

Contains: a bottle of Monte Xanic Chenin Colombard, a bottle of L.A. Cetto Nebbiolo, a loaf of sourdough bread, a box multigrain crackers, stuffed olives, smoked oysters, brie cheese, salami, grapes, apples and pears.

Contains: a bottle of L.A. Cetto Blanc de Blancs, paté, tapenade, baked pita chips, goat cheese, a small bag of smoked almonds, grapes, apples, and Medjol dates.