Thursday, September 22, 2011
Ok, Fine--A Real Enchilada Recipe - Paleo Style
Seafood "Enchiladas"-- The reason she has the quotation marks around the enchiladas is because it has the enchilada taste, but non of the ingredients like cheese and tortillas that make it an enchilada.
1 medium onion, minced
2 tablespoons coconut oil or grass-fed butter or ghee I just used butter (o.k., so I cheated)
2 cups tomato puree (make your own using 4 large tomatoes pureed in a foodprocessor) I pureed some canned diced tomatoes
4 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1 pound seafood of choice such as wild caught cod, shrimp, or crab (or other protein like shredded chicken or ground beef)
1. Preheat oven to 375 degrees F.
2. Saute the onions in the butter until limp.
3. Add the tomato puree, garlic, chili powder, cumin, oregano, and salt. Mix well and let simmer for 20 minutes, stirring often.
4. Pour the sauce into food processor and process until smooth.
5. Cover the bottom of a glass baking dish with the seafood (shrimp). Pour the enchilada sauce over the seafood, cover tightly with aluminum foil and bake for 10-12 minutes or until the shrimp is cooked.
6. Serve with sliced avocados, lime wedges, and cilantro.