Shrimp Enchiladas with Cascabel Chile Sauce, Roasted Corn Cream, and Garlic Zucchini

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the tomatoes, 90 g onion, and 2 garlic cloves on a small tray. Add 1 tablespoon vegetable oil and roast for 15 to 18 minutes, until the tomatoes are soft and lightly charred at the edges.

2. 2

   Meanwhile, heat a dry skillet over medium heat and toast the dried cascabel chiles for 20 to 30 seconds per side, being careful not to burn them. Transfer to a bowl, cover with 250 ml / 1 cup hot water, and soak for 10 minutes.

3. 3

   In another skillet, add the corn kernels and roast over medium-high heat for 5 to 7 minutes, stirring occasionally, until they develop golden spots. Reserve 3 tablespoons for garnish.

4. 4

   Blend the roasted tomatoes, roasted onion and garlic, soaked chiles, 375 ml / 1 1/2 cups vegetable broth or water, oregano, 1/2 teaspoon cumin, and 1/2 teaspoon salt until smooth.

5. 5

   Heat 1 tablespoon oil in a saucepan over medium heat. Carefully pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. If it becomes too thick, add a little more of the remaining broth or water. Adjust salt and keep warm.

6. 6

   For the corn cream, blend the sour cream with 170 g / about 1 1/4 cups roasted corn, 1 tablespoon lime juice, 2 tablespoons water, a pinch of salt, and a pinch of black pepper until creamy. Set aside.

7. 7

   Heat 1 tablespoon oil in a large skillet over medium heat. Add the zucchini, 2 chopped garlic cloves, a pinch of salt, a pinch of pepper, and 1/2 teaspoon cumin. Cook for 4 to 5 minutes until tender but still slightly firm. Set aside.

8. 8

   In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Sauté 90 g chopped onion for 2 minutes. Add 2 chopped garlic cloves and cook for 30 seconds. Add the shrimp, the remaining lime juice, 1/2 teaspoon salt, and a little black pepper. Cook for 3 to 4 minutes, until the shrimp turn opaque and are cooked through. Remove from the heat.

9. 9

   Warm the tortillas on a griddle or skillet for 20 to 30 seconds per side to soften them. If needed, keep them covered with a clean towel so they stay flexible.

10. 10

    To assemble, place a portion of shrimp in each tortilla, roll, and arrange 3 enchiladas per plate, or place them in an oven-safe baking dish. Spoon the hot sauce over them.

11. 11

    If you want to serve them extra hot, bake the enchiladas for 5 minutes at 180°C / 350°F. Finish with the corn cream, garlic zucchini, fresh cheese, reserved roasted corn, and chopped cilantro.

12. 12

    Serve immediately, making sure each portion gets sauce, corn cream, and the zucchini garnish.