CARIBBEAN SEAFOOD ENCHILADAS WITH MANGO MOJO

Seafood Filling

Ingredients Weight Measure
Alaskan halibut, fresh 20 oz.
Mahi mahi, fresh 20 oz.
Alaskan side stripe shrimp 32 oz.
Red bell peppers 18 oz.
White onions 18 oz.
Serrano chile peppers 1 cup
Garlic 3/4 cup
Marjoram, fresh 3/4 cup
Butter 1/4 lb.
Salt and pepper to taste

Mango Mojo

Ingredients Weight Measure
Yellow bell peppers 38 oz.
Mangoes, fresh 38 oz.
White onions 2 cups
Salt 1-1/2 Tbsp.
TABASCO® brand Habanero Sauce 1 oz.

Enchilada Necessities

Ingredients Weight Measure
Cotija/ricotta mix (see method) 45 oz.
Monterey Jack and cheddar blend (see method) 30 oz.
White corn tortillas 45 ea.

Method

  1. For the Seafood Filling, cut halibut and mahi mahi into 7-oz. fillets. Peel the shrimp. Poach all to 50% cooked only. Spread seafood on a sheet pan and cool.
  2. Small dice the red bell peppers and white onions. Mince the serrano chiles and garlic. Chop the marjoram. Sauté the vegetables and herbs in butter and season with salt and pepper. Sauté until just beginning to soften. Spread onto a sheet pan and cool.
  3. When the fish and the sautéed vegetables are both chilled, mix them together, flaking apart the fish into smaller, bite-sized chunks.
  4. For the Mango Mojo, rough-chop the yellow bell peppers and white onions. Chunk up the mangoes. Puree peppers, onions and mangoes until smooth and season with salt. Add TABASCO® Habanero Sauce.
  5. For the Enchiladas, in a bowl, mix together 22-1/2 oz. ricotta cheese with 22-1/2 oz. cotija cheese by hand. Crumble the cotija as you blend the 2 cheeses together. Grate 15 oz. Monterey Jack cheese and 15 oz. cheddar cheese and mix together loosely.
  6. Wilt the corn tortillas in a fryer and allow excess oil to drain off. Lay out 6 or 9 wilted tortillas on a table, while still warm. Spread 1 oz. cotija/ricotta mixture across the surface of each tortilla. Add 2 oz. Seafood Filling across the center line of the tortilla. Roll the enchilada up and set aside on a sheet pan. Continue until you have rolled them all. Keep covered with plastic wrap until ready to use, no more than 3 days.
  7. Wilt the corn tortillas in a fryer and allow excess oil to drain off. Lay out 6 or 9 wilted tortillas on a table, while still warm. Spread 1 oz. cotija/ricotta mixture across the surface of each tortilla. Add 2 oz. Seafood Filling across the center line of the tortilla. Roll the enchilada up and set aside on a sheet pan. Continue until you have rolled them all. Keep covered with plastic wrap until ready to use, no more than 3 days.
  8. To serve, place 3 enchiladas on a platter and cover with 4 oz. Mango Mojo. Sprinkle 2 oz. Monterey Jack and cheddar blend on top of the enchiladas. Microwave at high heat for 3 minutes, or until hot all the way through and cheese melts.
  9. To serve, place 3 enchiladas on a platter and cover with 4 oz. Mango Mojo. Sprinkle 2 oz. Monterey Jack and cheddar blend on top of the enchiladas. Microwave at high heat for 3 minutes, or until hot all the way through and cheese melts.

Yield: 15 servings