Seafood Enchiladas with Almond Sauce

Seafood Enchiladas with Almond Sauce

  • 90 mins
  • 19 ingredients
100%

Ingredients

  • Almonds 200g
  • Whole Garlic Cloves 5
  • Brown Onion 2 Large
  • Ground Cumin 4 Tsp
  • Ground Coriander 2 Tsp
  • Chilli Powder 2 Tsp
  • Lime Juice 2 Tbsp
  • Chicken Stock 1 Cup
  • Water 2 Cups
  • Tomato Paste 50g
  • Butter 30g
  • Seafood (Peeled prawns, Fish Fillets, Mussels, Squid etc) 600g Diced
  • Red Capsicum 1/2 of a whole
  • Fresh Coriander 1 Handful
  • Lemon Juice 1 Tbsp
  • Tomato 1 Whole
  • Macadamia Oil 20g
  • Salt & Pepper To taste
  • Corn Tortillas 10
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To Make Almond Sauce

  1. Weigh in 200g of Almonds into Thermomix Bowl and process until it becomes a powder consistency, speed 10 for 20 seconds.
  2. Set aside.
  3. Add 2 of the Garlic Cloves to Thermomix Bowl, speed 7, 2 seconds.
  4. Add Onion to Thermomix Bowl, speed 6, 2 seconds.
  5. Scrape down bowl with spatula, weigh in the butter.
  6. Add the 1/2 the ground cumin, 1/2 the ground coriander seeds, 1/2 the chilli powder and salt & pepper to taste.
  7. Saute the garlic, onions and spices in the butter for 2 minutes, temp 100°, speed 1.
  8. When finished, add the almond meal, the chicken stock, water and tomato paste.
  9. Cook for 20 Minutes, Temp 100°, speed 2.
  10. When finished, set aside in thermoserver to keep warm.
  11. Thoroughly clean and dry mixing bowl

Make the Tortillas

You can used store bought tortillas, but you can also make them, following my recipe here: http://www.7meals7days.com/?recipe=corn-tortillas They can be made while the almond sauce is cooking.

Preheat the oven to 180°c or 160°c fan forced.

Prepare the seafood

  1. Dice the seafood (e.g fish fillets) you are using into 2cm x 3cm, or just use whole peeled prawns, scallops or mussels.
  2. Set aside
  3. Put the remaining 3 garlic cloves & Fresh coriander into the Thermomix bowl, speed 7, 4 seconds.
  4. Add the other onion, capsicum, tomato, speed 6, 2 seconds.
  5. Scrape down mixing bowl.
  6. Add cumin, ground coriander, chilli, salt & pepper and lemon juice.
  7. Weigh in macadamia oil.
  8. Cook for 3 minutes, temp 100° for 3 minutes.
  9. Add diced seafood and slowly mix through reverse, speed 1 for 10 seconds until combined.
  10. Place seafood mixture into tortillas, evenly divided between the 10, and roll into burritos.
  11. Assemble into a lasagne dish.
  12. Pour over the pre-made almond sauce, and bake in the oven for 15 minutes.
  13. Serve with your favourite toppings such as Guacamole.

Serves 6

 

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