SEA LEGS® Surimi Roja Enchiladas

Name: SEA LEGS® Surimi Roja Enchiladas | Food Service Recipes | Trident Seafoods
Yield: 8 servings
Ingredients: 1 lb SEA LEGS® Real Simple™ Flake Style Surimi Seafood; 3 ancho chiles; 1 clove garlic, chopped; 1 teaspoon granulated onion; 1/4 tsp cinnamon; 1/4 tsp dried oregano; 1/4 tsp cumin; 1/4 tsp sugar; 2 Tbsp safflower oil; 2 Tbsp tomato paste; Salt and freshly ground black pepper to taste; 16 corn tortillas; safflower oil for frying; 1 cup crumbled queso fresco; Finely shredded green cabbage; Chopped cilantro; Thinly sliced radishes

8 servings

Ingredients

1 lb SEA LEGS® Real Simple™ Flake Style Surimi Seafood
3 ancho chiles
1 clove garlic, chopped
1 teaspoon granulated onion
1/4 tsp cinnamon
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp sugar
2 Tbsp safflower oil
2 Tbsp tomato paste
Salt and freshly ground black pepper to taste
16 corn tortillas
safflower oil for frying
1 cup crumbled queso fresco

Garnish

Finely shredded green cabbage
Chopped cilantro
Thinly sliced radishes

Directions

Toast chiles in a dry skillet until blistered. Discard stems and seeds and cover with 3 cups boiling water. Soak for 15 minutes.
Remove chiles to a blender and reserve liquid. Add garlic, granulated onion, cinnamon, oregano, cumin, sugar, and 1 ½ cups water to the blender. Blend until smooth.
Heat oil in a skillet and cook tomato paste briefly. Add chile mixture and cook until thickened. Add the remaining cup of reserved soaking liquid and bring to a boil.
Heat oil in another skillet and fry each tortilla until golden but flexible (about 10 seconds).
Dip each tortilla in sauce and top each with an ounce of surimi, roll tightly and transfer to a hotel pan. Repeat with remaining tortillas.
Top with remaining sauce, cheese, cabbage, cilantro and radishes and serve.