Things You'll Need:
- 1 garlic cloves , peeled and chopped
- 1 medium onions , 1/3 of it minced, the rest roughly chopped
- 1/2 tsp. salt , plus more for the poaching liquid
- 2 tbsp. mayonnaise
- 4 tbsp. lard or canola oil
- 8 sprigs tarragon , finely chopped
- 12 oz. boneless fish fillets , such as halibut or red snapper
- 1/2 jalapeño peppers , seeded and chopped
- 5 sprigs cilantro
- 12 corn tortillas
- 26 oz. tomatillos, canned , drained
- 2 tbsp. clam juice
- 1/2 cup queso fresco , crumbled
- 1/2 jalapeño peppers , seeded and chopped
- 2 tbsp. mayonnaise
- 12 oz. boneless fish fillets , such as halibut or red snapper
- 2 tbsp. clam juice
- 1/2 tsp. salt , plus more for the poaching liquid
- 1 medium onions , 1/3 of it minced, the rest roughly chopped
- 1/2 cup queso fresco , crumbled
- 26 oz. tomatillos, canned , drained
- 8 sprigs tarragon , finely chopped
- 12 corn tortillas
- 1 garlic cloves , peeled and chopped
- 4 tbsp. lard or canola oil
- 5 sprigs cilantro
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Step 1
Poach fish fillets in salted water to cover until just done. The fish should barely be flaky.
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Step 2
Remove fish or seafood to a cutting board and save the poaching liquid for the sauce. Using two forks, shred into small strips.
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Step 3
Drain the tomatillos. Puree the roughly chopped portion of the onion, tomatillos, jalapeño, garlic and cilantro in a food processor.
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Step 4
Heat 1 tbsp. lard or oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.
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Step 5
If the puree sizzles when it hits the oil, you're ready to add the rest of the puree. Let the puree cook for 3 to 4 minutes, stirring occasionally, until it takes on a slightly darker color.
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Step 6
Add 1 3/4 cup of the seafood poaching water and the clam juice. Simmer until the sauce takes on the consistency of gravy (about 8 minutes).
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Step 7
Taste for seasoning and add salt if necessary. Keep sauce warm while assembling the enchiladas.
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Step 1
Preheat the oven to 350 degrees F.
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Step 2
In a bowl, combine the shredded fish or seafood, mayonnaise, salt, minced onion and half the tarragon.
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Step 3
Heat the remaining lard or oil in a small sauté pan. Using tongs, dip a tortilla in the pan for a second or two, just enough to soften it.
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Step 4
Take a large plate and put several tablespoons of the tomatillo sauce on it. Put the tortilla on top of the sauce and then flip it over.
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Step 5
Place 2 or 3 tablespoons of the fish or seafood mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the mixture over each other to form a snug roll around it.
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Step 6
Put the tortilla flap side down in a glass baking dish. The dish should hold all rolls snugly in a single layer.
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Step 7
Repeat the process with the remaining fish or seafood mixture and tortillas. Pour the remaining sauce over the rolls.
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Step 8
Cover the dish with tinfoil and place in the oven for 8 to 9 minutes. Remove the dish from the oven and garnish with the cheese and a light sprinkle of the remaining tarragon.
