Bite with Belkys: Enchiladas De Jaiba

The Chef: David Sloane
The Restaurant: Rosa Mexicano
The Dish: Enchiladas de Jaiba (Crabmeat)

Ingredients for onion escabeche:

1/2 cup of olive oil
2 large white onions, sliced
3 garlic cloves, cut in half
1 habanero pepper, cut in quarters
5 small bay leaves
1 & 1/2 tsp. of dried oregano
3 Tbs. of white vinegar

Method of Preparation:

-First, heat olive oil in a medium skillet over medium-low heat. Then, add the onions, garlic, habanero chile, bay leaves and dried herbs.

-Let it cook, and keep stirring until the onions are translucent and wilted, without browning, about 10 minutes.

-Lastly, pour in some white vinegar and bring it to a boil. Remove the pan from the heat and cool completely. Chef David says you can spoon the escabeche into a small container and refrigerate for up to two weeks.

Ingredients for Enchiladas de Jaiba:

1 lb. of lump crabmeat
1 cup of onion escabeche
1/2 cup of fresh cilantro, chopped
12 fresh corn tortillas or store-bought, 6-inch corn tortillas
4 cups of salsa verde (green tomato-based sauce)

Method of Preparation:

-In a bowl, add crabmeat, onion escabeche, cilantro and mix it all together.

-Now, place the mixture in a corn tortilla, and carefully roll it together.

-Next, transfer the enchilada to a baking dish, and pour salsa verde over the top. Then, add a sprinkle of chihuahua cheese. Chef David says you can also use shredded swiss cheese or mozzarella cheese.

-Place the enchiladas in a broiler for about five minutes or until the cheese melts.

To Plate the Dish:

At the restaurant, they garnish with a little roasted tomato sauce, fresh tomatoes, pumpkin seeds and cilantro.

Serving Suggestion: Beer

Serves: 6

FOR MORE INFORMATION:

Rosa Mexicano
900 South Miami Avenue
Miami, FL 33130
786-425-1001
http://www.rosamexicano.com/