An elegant way to enjoy your enchiladas with this Latin inspired recipe! Yield is 12 enchiladas.
2 quarts (2 liters) heavy cream
2 cloves garlic, peeled and coarsely chopped
1 small white onion, peeled and coarsely chopped
6 poblano chiles, fire roasted, peeled, seeded, and deveined (you'll also need 3 fire roasted poblanos for the filling)
1 small bunch cilantro
1⁄4 cup (59 ml) crema Mexicana
Kosher salt to taste
2 medium white onions, peeled and quartered
6 ribs celery, halved
2 carrots, peeled and halved
7 ancho chiles, destemmed and deseeded
1 head garlic, halved
1 Mexican lager beer
1⁄4 cup (59 ml) white vinegar
1⁄2 cup (72 grams) kosher salt
4 lobsters (approximately 1 1⁄2 pounds, 680 grams each) or
6 lobster tails (approximately 5 ounces, 140 grams each)
For the Filling:
2 tablespoons (28 grams) unsalted butter
1 1⁄2 cups (200 grams) fresh or frozen corn kernels, divided (1⁄2 cup, 68 grams,
reserved for garnish)
3 poblano chiles, roasted, peeled, seeded, deveined, and cut into strips
For the Assembly:
12 red corn tortillas (white or yellow tortillas may be substituted)
Vegetable oil as needed for softening tortillas
1⁄2 cup (68 grams) reserved sautéed corn kernels
Start with the Sauce:
Place heavy cream, garlic, and onion in heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer, stirring frequently to prevent scorching, until reduced by half. Cool for a few minutes.
Place 6 prepared poblano chiles, cilantro, and crema Mexicana in blender. Add heavy cream mixture and process until smooth. Season with salt to taste. Strain and return to saucepan, cover, and keep warm but do not boil.
Prepare the Lobster:
In a large stockpot, place 3 gallons (11 liters) water, onion, celery, carrots, ancho chiles, one-half head garlic, beer, vinegar, and salt. Bring to a boil and cook for approximately 10 minutes to develop the flavor.
Fill a large bowl with equal parts ice and water for cooling the cooked lobsters. Add the lobsters to stockpot and cook for 10 minutes. (If using lobster tails, reduce cooking time to about 5 minutes.)
Immediately remove the lobsters from pot and place in ice water to stop the cooking process. When cool, remove the meat from the shells and cut into bite-sized pieces. Refrigerate until needed.
Make the Filling:
Place the butter in a large sauté pan over medium-high heat. When hot, sauté the corn until golden. Reserve 1⁄2 cup (67 grams) for garnish. Add the poblano strips and lobster meat and stir until just heated through. (Do not overcook the lobster.) Remove from heat, cover, and keep warm).
Assemble the Enchiladas:
Have the sauce, filling, and garnish warm and at hand. Pour oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C). Place each tortilla in oil and fry for a few seconds, just long enough to soften.
Drain on paper towels. Place 2 tablespoons filling and a spoonful of sauce on the lower third of a tortilla, roll, and place on an individual plate, 2 per serving. Repeat with the remaining tortillas.
When the enchiladas have been plated, cover with the sauce and garnish with a sprinkle of sautéed corn.