| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 11g | 2g | 30g |
| sugars | fibre | protein | salt |
| 5g | 4g | 45g | 0.41g |
Why I Love Mexican Enchiladas with Fish in Guajillo Tomato Cream Sauce
I must admit, I hold a special place in my heart for this Enchiladas with Fish in Guajillo Tomato Cream Sauce recipe. It always takes me on a delightful culinary journey, merging the spicy flair of Mexican food with the subtle flavors of white fish, enveloped in a colorful and aromatic cream sauce. Every time I prepare this dish, it reminds me of the limitless possibilities of fusion cuisine, where the world becomes your oyster – or in this case, fish – and each ingredient tells a story.
The Art of Fusion
As someone who was born and raised on the sunny and citrus-scented coasts of California, my palate hums to the rhythm of freshness; of just-caught fish and farm-to-table produce. But as is the case with many culinary enthusiasts, my kitchen is more than just a place where West Coast flavors thrive. It also holds tightly to my Gujarati roots, a rich tapestry of Indian tradition that has been passed down through generations. This particular recipe, Enchiladas with Fish in Guajillo Tomato Cream Sauce, is a beautiful rendition of this marriage; a dish that dances on the border of two magnificent cuisines.
Inspiration at Its Best
On many occasions, it’s the creative influence of other chefs that inspire bold and innovative dishes. For this recipe, I pay homage to none other than Chef Rick Bayless, an American chef known for his expertise in traditional Mexican cuisine. His love for intriguing combinations has painted a culinary panorama where every dish tells a story of historic cultures and vibrant ingredients.
Boldly revamping traditional dishes is the name of the game in this recipe. The guajillo chilies, with their dynamic warmth, are pureed into a luscious cream sauce that envelops each fish-filled enchilada – a nod to my own tradition of revitalizing recipes by giving them a new spin.
Every time I sit down to enjoy this dish, I hope to capture a bit of that adventurous spirit that Chef Bayless so generously envelops in his own creations. Not just for myself, but for my husband, Faisal, and our two sons as well. For them, this is more than just a meal; it’s a thread of the story we are weaving together as a family, combining our distinct cultures, tastes, and histories in one delicious, heartwarming plate.
To showcase this recipe on your own dinner table, take a look at the comprehensive recipe for these Enchiladas with Fish in Guajillo Tomato Cream Sauce on my website. Feel free to put your own spin on it and serve a delightful tale of your own. Trust me – your taste buds will be on a memorable journey!
For every budding gourmet guru, there’s a world of flavors waiting to be explored. Happy cooking!
What You’ll Need
- 2 pounds of white fish fillets
- 3 cups of water
- 1 teaspoon of salt
- 12 guajillo chili peppers, de-veined and
Method
Step One
To start, take the fish fillets and place them in a large pot. Pour the water into the pot and make sure the fish is entirely submerged. Add the teaspoon of salt to the pot.
Step Two
Put the pot on a stove, set it on medium heat and bring the water to a simmer. Let the fish cook until it becomes tender. This should take around 10 to 15 minutes.
Step Three
After your fish is cooked, turn off the heat. Remove the fish from the pot and set it aside to cool. Once the fish is cool enough to be handled, flake it into small pieces.
Step Four
Now, take the de-veined guajillo chili peppers and place them in a separate pot. Pour enough water to completely submerge the peppers. Bring the water to a boil.
Step Five
With the water boiling, let the peppers soften for about 10 to 15 minutes. Once the peppers are soft, turn off the heat. Remove the peppers from the pot but retain the water in which you boiled them.
Step Six
Place the boiled guajillo peppers in a blender. To this, add a cup of the chili-pepper water that you retained. Blend the mixture until it forms a smooth paste.
Step Seven
Take the chili paste and mix it with the flaked fish. This forms the filling for your enchiladas.
Step Eight
Proceed to fill your enchiladas with the fish-chili paste. Once all your enchiladas are filled and rolled, place them on a tray.
Step Nine
Finish off by topping the enchiladas with guajillo tomato cream sauce. You can make this sauce by blending guajillo peppers, tomatoes, onion, and garlic, then simmering the mixture with heavy cream until it thickens. Pour this sauce generously over your enchiladas, ensuring they’re completely covered.
Step Ten
Bake your enchiladas in a preheated oven at 375 degrees Fahrenheit for around 20 minutes, or until the sauce is bubbly and slightly caramelized on top. Your enchiladas are now ready to serve!
