Voodoo Crawfish Enchiladas

Name: Voodoo Crawfish Enchiladas
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 1 teaspoon Cajun spice; 2 Tbsps Cajun spice; 10 white or yellow corn tortillas; 1 teaspoon chopped garlic; 1 Tbsp garlic powder; 1 teaspoon ground thyme or oregano; 946 milliliters heavy cream; 454 grams shredded jack cheese; 1 jalapeno pepper; 454 grams crawfish tail meat; 8 servings Olive oil; 1 Tbsp onion powder; 1 Tbsp paprika; 1 teaspoon paprika; 2 habanero peppers; 1 poblano pepper; 2 red bell peppers; 2 red onions; 1 teaspoon seasoned salt, such as Lawrys; 1 serrano pepper; 1 teaspoon chopped shallots; 2 red tomatoes; 473 milliliters vegetable oil

You can never have too many main course recipes, so give Voodoo Crawfish Enchiladas a try. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 85g of fat, and a total of 992 calories. This recipe serves 8. If you have onion powder, cajun spice, shallots, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine.

Instructions

For the filling: Roast the chile peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside.

Ingredients you will need

Chili Pepper

Bell Pepper

Tomato

Onion

Equipment you will use

Grill

Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour.

Equipment you will use

Ziploc Bags

Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce.

Ingredients you will need

Red Pepper

Red Onion

Tomato

Sauce

Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face. Leaving the seeds in will mean your enchiladas are much spicier. For milder enchiladas, leave out the habaneros altogether. Scrape any black char off of your red onion and the outer skin (not good eats). After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces.

Ingredients you will need

Chili Pepper

Habanero Chili

Red Onion

Tomato

Peppers

Onion

Seeds

When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well.

Ingredients you will need

Monterey Jack Cheese

Vegetable

Crawfish

Meat

In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme. This spice mix you have created is a great blackening spice so save any extra you have. Some Cajun spices have more salt then others, so taste your mixture. It should have lots of flavor but have a nice balance of salt. If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder.

Ingredients you will need

Seasoning Mix

Garlic Powder

Seasoned Salt

Onion Powder

Cajun Seasoning

Paprika

Garlic

Thyme

Salt

Equipment you will use

Mixing Bowl

Once you have your spices mixed together, add half of it to your crawfish mixture and taste.

Ingredients you will need

Crawfish

Spices

Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter. Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go. Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream. Using a whisk, stir the sauce until it just starts to simmer. Reduce the heat to low and stir every couple of minutes.

Ingredients you will need

Cream

Olive Oil

Shallot

Butter

Garlic

Sauce

Equipment you will use

Whisk

Frying Pan

In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt. Puree into a smooth consistency.

Ingredients you will need

Red Pepper

Seasoned Salt

Cajun Seasoning

Paprika

Tomato

Onion

Equipment you will use

Food Processor

Add this mixture to your hot cream and stir well. Turn the heat up to medium and simmer for 15 minutes, stirring often. Do not let the sauce boil over. (Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.)

Ingredients you will need

Cream

Sauce

To assemble: Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat the vegetable oil in a deep frying pan to 350 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Tongs

Remove from the oil and place on a plate lined with paper towels to absorb the oil. Allow the tortillas to cool, but don't chill them. While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight.

Ingredients you will need

Tortilla

Roll

Cooking Oil

Equipment you will use

Paper Towels

Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Casserole Dish

Cake Form

Add each enchilada side by side until the pan is filled.

Equipment you will use

Frying Pan

Pour enough sauce to completely cover the top.

Ingredients you will need

Sauce

Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes. The cheese should be bubbling hot and just starting to brown.

Ingredients you will need

Monterey Jack Cheese

Cheese

Equipment you will use

Oven

Bon Appetit!!

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.