The Original Acapulco Restauarant Crab Enchilada - 1976

6 Servings

Try this The Original Acapulco Restauarant Crab Enchilada - 1976 recipe, or post your own recipe for The Original Acapulco Restauarant Crab Enchilada - 1976

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

The Original Acapulco Restauarant Crab Enchilada - 1976 Ingredients

ENCHILADAS	4 tb Onion; chopped
6 Corn tortillas	1 Fresh jalapeno chile; minced
Oil or lard	1 tb Fresh cilantro; chopped
1 1/2 c Crab meat; picked over and	1/2 ts Fresh garlic; minced
6 tb Onion; minced	1/2 ts Salt
Jack cheese; shredded	1/2 c Water; or chicken or pork
Ripe olives; pitted	ts Granulated white sugar
Avocado slices	Green food coloring
Tomatoes; peeled and sliced	SOUR CREAM SAUCE
Salsa con Tomatillos	1/2 pt Sour cream
Sour Cream Sauce	2 tb Fresh cilantro; chopped
SALSA CON TOMATILLOS	2 tb Onion; chopped
12 oz Tomatillos; one 12 oz can	1/4 ts Fresh garlic; mashed with
2 Tortillas	1/2 ts Salt
Oil or lard	1 pn Granulated white sugar; 1/8

Instructions for The Original Acapulco Restauarant Crab Enchilada - 1976

The Enchiladas Heat the tortillas in oil or lard until they are soft. Place 1/4 cup of crab meat in the center of each tortilla, then sprinkle with 1 Tbsp of minced onion. Spoon a little Salsa Con Tomatillos on each. Roll the enchiladas and place them in a shallow baking pan. Cover with the remaining Salsa Con Tomatillos. Sprinkle generously with shredded jack cheese and bake at 400 degrees about 10 minutes or until hot and the cheese is melted. Serve with a dollop of Sour Cream Sauce and garnish with olives, avocado, tomato slices and pieces of crab leg. Salsa Con Tomatillos Drain the tomatillos and reserve the liquid. Fry 2 tortillas in oil or lard until lightly browned. Break and drop into the juice of the tomatillos. While these are soaking and getting soft, saute in 4 Tbsp of oil or lard, the onions, chile, cilantro and the garlic mashed in the salt. Saute until soft but not browned. Put the tomatillos, softened tortillas and juice, sauteed mixture, water or broth, sugar and 3 drops of green food coloring into the blender. Blend until smooth. Sauce may be used as is or strained for a smoother more professional presentation. Makes about 2 1/3 cups of sauce. Sour Cream Sauce Combine all of the ingredients and stir gently to blend. Cover with plastic wrap and set aside until ready house. NOTES : This recipe came from Raymond G. Marshall, the man that won the Dungeness crab cook off in San Francisco with this recipe and then started the famous chain of Acapulco Mexican restaurants in California. This is the original ! (I obtained it from him in 1976) It was and is the house specialty. Recipe by: Acapulco Restaurant Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 29, 1998

Main Ingredient: Cuisine: Uncategorized