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1
Preheat the oven to 375 degrees F.
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2
Heat the butter in a heavy medium saute pan over high heat.
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3
Add the garlic and saute 10 seconds.
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4
Add the shrimp and saute until cooked through, about 3 minutes.
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5
Season with salt and pepper and let cool slightly.
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6
In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
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7
In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan.
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8
Fry the tortillas until slightly golden but still pliable.
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9
Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
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10
Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean).
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11
Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese.
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12
Roll up like a cigar and place in an 11-by-7-inch glass baking dish.
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13
Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
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14
Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas.
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15
If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.)
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16
Top with the remaining Oaxaca cheese.
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17
Bake in the oven until the cheese melts, about 20 minutes.
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18
Drizzle with crema and serve.
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19
In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil.
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20
Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.
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21
Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending.
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22
Process until smooth.
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23
Season with 1 teaspoon salt and a pinch of black pepper.
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24
In a medium, heavy saucepan, heat the vegetable oil over medium heat.
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25
Strain the pureed guajillo salsa into the pan.
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26
Add the bay leaf and simmer until thickened, about 10 minutes.
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27
Taste for seasoning, adding additional salt and pepper as desired.
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28
Reserve for enchiladas and pork.
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29
Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.
