Rock Shrimp Enchiladas & Chipotle

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4 cups Chipotle Salsa (heated)
1-1/2 lbs cooked Rock Shrimp (warm)
2 cups shredded Jack Cheese
8 slices crisp bacon, chopped
8 corn tortillas

3/4 Tsp Ancho

6 Arbols

1/2 tsp granulated Garlic

1/2 cup onion

1-1/2 Tsp Oregano

3/4 cup oil

Dip tortillas into warm salsa. Lay on cookie sheet pan. Top with cheese and shrimp and bake at 400 for 5-10 minutes until cheese is melted and tortillas are soft.

Using a spatula fold in half and put 2 on each plate, top with emailing salsa and garnish with guacamole, crema and bacon, serve with spicy beans.


Chipotle Salsa

6 Tomatoes
5 chipotles en adobo
1 tsp black pepper
2 tsp salt
1 1/2 cups water
8  garlic cloves toasted
simmer for 10 minutes then blend.

Spicy Pinto Beans
1/2 gal water

2 cups dried Pinto beans

1-1/2 teas salt

3/4 tsp Cumin

3/4 tsp Guajillo

3/4 tsp Chipotle

3/4 tsp Negro


3 medium ripe Hass avocados

1/4 cup finely diced onion
juice of half a lime
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeno, stemmed and finely diced
chopped tomato, queso fresco and radishes to garnish

crisp-fried corn tortillas for serving