What are the best tips for making sea enchiladas?

Enchiladas are Mexican food, which consists mainly of tortillas wrapped around meat, beans or cheeses. This meal is usually before baking with pepper, tomatoes or cream with sauce and cheese. One of the common variations is sea enchilada, which can be filled with a number of seafood, such as shrimp, crab meat or shells. While meat, beans or cheese fillings tend to be forgiven and do not have their texture damaged by a predominance, the filling of seafood can easily become rubber and hard if it is even slightly boiled. This can make some chefs to bake Enchiladas and thoroughly melt the cheese without boiling seafood; However, there are some tips for the successful production of Enchiladas seafood.

The type of selected seafood can help reduce the risk of predominating food. For beginners are not used to cooking with seafood, selection of processed seafood form such asImiting crab, they can be easier because they will not have to worry about prevailing and affect the structure. Since the processed seafood is usually already cooked, the main problem when baking Enchiladas is to simply melt the cheese rather than worry about the donation of the seafood. If raw chopped shrimp, shells or other uncooked seafood are used, it should usually be roasted only in oil until it is only translucent to dry when the enchilada bakes in the oven.

Although Enchilada sauce can also be made of red or green chile peppers, Enchiladas seafood tends to traditionally produce with cream sauce. Enchilada Sauce -based sauce has a milder taste than pepper -based sauces, so it may be less likely to overcome the delicate taste of seafood filling. A common cream sauce Enchilada can be folded with broth, wine or other liquid and can be flavored with roasted onions, garlic, rayIkou or other preferred ingredients. Enchilada sauce is generally divided, with part mixed with seafood to moisten it and form a filling, while the second part of the sauce is reserved for the top of Enchilad.

Another of the best tips for the production of seafood is Enchiladas to properly prepare tortillas and make them flexible enough to easily manipulate and compose around the filling. Although corn tortillas tend to be more traditional, flour tortillas can also be used to produce Enchiladas. Tortillas can be softened in different ways, including wrapping in foil and roasted for 10 minutes or to soften or heating for about 30 seconds to the side in a disproportionate pan on the cooking form. Once the tortillas are softened enough to be easily folded without breaking, the seafood filling can be a teaspoon on it a spoon and tortillas can rolled around the filling. After covering the reserved sauce and the preferred type and amount of cheese should be seafood roastedOnly until the sauce does not live and the cheese melts to prevent the seafood from drying out.