Shrimp Enchiladas In Tamarind-Chipotle Sauce

Name: Shrimp Enchiladas In Tamarind-Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. peeled and devained large shrimp.; 3 Tbs chopped onion; 1 Tbs chopped shallots; 1 chopped garlic clove; 3 Tbs olive oil; 2 Tbs butter; 2 mint leaves; 1/2 lb. tamarind beans, peeled and soaked in water for 2 hrs. (you can find these at ethnic stores); 2 chipotle peppers (from a can); 1 sprig of cilantro; 12 corn tortillas; 1/2 cup canola oil (for lightly frying tortillas); 1 plantain, cut in slices; salt and pepper to taste; For the garnish; 2 cups shaved lettuce; 8 Tbs sour cream; 1/2 cup cotija or dried cheese

Servings: persons

1 lb. peeled and devained large shrimp.
3 Tbs chopped onion
1 Tbs chopped shallots
1 chopped garlic clove
3 Tbs olive oil
2 Tbs butter
2 mint leaves
1/2 lb. tamarind beans, peeled and soaked in water for 2 hrs. (you can find these at ethnic stores)
2 chipotle peppers (from a can)
1 sprig of cilantro
12 corn tortillas
1/2 cup canola oil (for lightly frying tortillas)
1 plantain, cut in slices
salt and pepper to taste
For the garnish
2 cups shaved lettuce
8 Tbs sour cream
1/2 cup cotija or dried cheese

1
For easier devaining of the shrimp, extend the shrimp making its back straight, grab the end of the little black strip that shows on the back, and pull. Cut them in halves.
2
In a large saucepan, heat the 3 Tbs. of olive oil, and butter add onions and leave to caramelize, add shallots and garlic.
3
Add the shrimp, and the mint leaves.
4
Add salt and pepper.
5
Take the soft tamarind pods and take the seeds out. Put them into a blender, add chipotle peppers, sprig of cilantro, and salt. Puree. Warm it up, and put it to side.
6
Heat the canola oil in a large skillet and fry the slices of plantain.
7
In the remaining oil, saute each tortilla on both sides,(this has to be fast so the tortilla doesn t become hard.)
8
Fill each tortilla with shrimp, and a slice or two of plantain.
9
Roll them to make them into taco shape. Arrange three in each plate. Cover with tamarind, chipotle sauce. Garnish with shaved lettuce, sour cream and cotija cheese.
10
Enjoy!!!

2257

kcal

Calories

192

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb. peeled and devained large shrimp., 3 Tbs chopped onion, 1 Tbs chopped shallots, 1 chopped garlic clove, and more.

Yes, Shrimp Enchiladas In Tamarind-Chipotle Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!