If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Cinco de Mayo Enchiladas con Camarón y Carne de cangrejo… (To us Gringos, that’s Shrimp and Crabmeat Enchiladas)

Cinco de Mayo is upon us.  It’s a once-a-year opportunity to salute Mexico with a purely American excuse to consume copious pitchers of Margaritas, mountains of tortilla chips and oceans of salsa.  Last year, I posted a recipe for Enchiladas Suizas, a wonderful gooey, cheese-y dish full of chicken in a cream sauce and then topped still more cheese and salsa verde.  It went on to become the single most popular post in the history of Chewing the Fat.  Today it stands at a whopping 2565 hits!  If you want a look at what so many people have been looking at, here’s the link: https://www.chewingthefat.us.com/2011/05/enchiladas-suizas-with-mexican-cole.html
A lot prettier than mine,
these Enchiladas come from
a very surprising place

         I couldn’t very well rest on my laurels and not send you something equally delicious for this year’s Fiesta –which is tomorrow in case your Spanish is truly non-existent.  And I was very pleased when I found a recipe for some wonderful soft flour tortillas stuffed with pan-fried shrimp, tender sweet crabmeat, mild green onions and melted Monterey Jack cheese.  The soft tortillas are then put in the oven and baked in a bath of mildly spicy salsa verde and still more cheese.  They emerge from the oven piping hot.  And once put on plates, they’re topped with sour cream and more green onions. The combination makes every bite a delicious mix of seafood and tangy sauce, warm cheese and cool sour cream.  I just wish my photograph looked as good as these tasted.  I think I might even go so far as to suggest chopping some tomatoes and sprinkling those on top for color.  Or perhaps you can be as neat as the one pictured here, whose visual of the dish puts mine to shame.  What’s done here is to artfully spoon extra salsa over the baked enchilada for a much nicer presentation.  And where did this artistry in Enchiladas come from?  Why Fayetteville, West Virginia, of course, a hot bed of Mexican Cuisine!  Not exactly. But Diogi’s at 312 N. Court St. (Tel:(304) 574 3647) looks like where I head for Cinco de Mayo if I found myself in Fayetteville.   

         Diogi’s didn’t’ provide this recipe.  I worked with one on-line and this is where I ended up.  It’s very easy to do –takes all of 15 minutes of prep and bakes for 45 so it’s on the table in an hour—or just enough time to enjoy another Margarita while dinner is cooking.  Here’s the recipe which is for 6 servings. 

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