Tex Mex is definitely mine & Mitch’s jam. We eat tacos- all kinds- several times of the week. Mitch brought home so many amazing ingredients from his recent test kitchen experiments so I decided to make something along the lines of – you guessed it! – Tex Mex.
I think the best recipes of mine are created when I already have a few ingredients at home to work with. I think about what else I can get from the grocery store to create the best, homemade meal without having to whip up something completely from scratch with several ingredients. I LOVE to cook and create recipes but I also have a full-time job which takes up a lot of my time- 40 hour (minimum) work weeks can be exhausting!
So, I love recipes that don’t require too much time, energy and clean-up. This recipe is definitely one of those. Firstly, shrimp takes less than 5 minutes to cook, the tortillas are already pre-made (thank you Siete!) and everything else just has to be assembled and baked in the oven. There is SO. MUCH. FLAVOR in this dish!
The mushroom “chorizo” was created by Mitch and his inspiration for this came from one of our favorite restaurants in town, Odd Duck. Odd Duck will take ingredients that you almost think contain meat but they are completely plant-based. If you don’t want to make the mushroom “chorizo” prior to preparing the enchiladas, no worries! Simply substitute the mushroom chorizo for chopped baby bella mushrooms. If you dare to take your taste buds to the next level, continue reading how to make the mushroom “chorizo.” I have posted Mitch’s recipe below!
- Saute Pan
- 2 lbs Baby Bellas chopped
- 1 Tbsp Salt
- 8 Guajillo Peppers
- 6 Ancho Peppers
- 1 cup Distilled White Vinegar
- 3 Tbsp Paprika
- 6 Garlic Cloves
- 2 Bay Leaves
- 1 tsp Black Pepper
- 1 1/4 tsp Cumin
- 1 Tbsp Oregano
- 1/2 tsp Coriander Seed
- 1/2 tsp Dried Thyme
- 3 Cloves
- 1/2 tsp Allspice
- Hydrate chilies in warm water for 30 minutes.
- In the meantime, grind all dry spices together.
- Blend chiles with vinegar & salt.
- Saute the chopped mushrooms in a large saute pan. Add the spice blend to the mushrooms.
- Add the liquid- gradually - and cook the mushrooms over low heat for an hour.
- Store in the refrigerator!
Shrimp and Mushroom "Chorizo" Enchiladas
- Large Saute Pan
- 9x12" Baking Dish
- Wooden Spoon
- Kitchen Gloves
- Cutting Board
- Sharp Knife
- 1/2 lb peeled & deveined raw shrimp cut into quarters
- 2 Tbsp avocado oil
- 1 small red bell pepper small dice
- 1 small yellow onion small dice
- 1 small jalapeno pepper small dice
- 1 small poblano pepper small dice
- 1 cup mushroom "chorizo"
- 1 cup mushroom or vegetable stock
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1/2 tsp garlic flakes
- 1 tsp dried parsley
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 package Siete almond flour tortillas
- 2 cups shredded oaxaca cheese
- Tomatoes garnish, optional
- Fresh Cilantro garnish, optional
- Shredded lettuce garnish, optional
- Raw or pickled jalapeno peppers garnish, optional
- Sour Cream garnish, optional
- Cotija cheese garnish, optional
- Start with the shrimp. Pat dry with paper towels and toss with half of the tex mex spice blend.
- Heat 1 Tbsp avocado oil in a large pan over medium heat. Saute the shrimp for 2 minutes each side. Remove from the pan and set aside.
- Heat the other 1 Tbsp avocado oil in the same pan. Add the vegetables and sprinkle with the remaining tex mex spice blend. Cook the vegetables until softened over medium heat, 7-8 minutes.
- Add the mushroom "chorizo" to the pan along with the mushroom stock. Cook over low heat for 10-12 minutes.
- Return the shrimp to the pan and turn off the heat.
- Pre heat the oven to 350 degrees F.
- Assemble the enchiladas by scooping 1-2 Tbsp of the shrimp & mushroom mixture onto the tortillas. Roll the tortillas tightly and place seam-side down in the baking dish.
- *Optional step is to add an enchilada sauce or salsa to the top of the enchiladas for extra moisture/flavor.*
- Top the enchiladas with shredded oaxaca cheese and cover the baking sheet with foil.
- Bake the enchiladas in the oven for 20 minutes. Remove the foil and turn on broiler. Broil until the cheese is bubbly and golden, about 3-5 minutes.
- Remove the enchiladas from the oven. Top with tomatoes, jalapeños, shredded lettuce, sour cream and cotija cheese.