Chef Feature: Carlos Camacho + Aguachile Negro de Camarones
RECIPE
serves 4-6
INGREDIENTS
Creamy Guajillo Tomato Sauce
1 oz olive oil
1 medium red onion (diced)
1 garlic clove (chopped)
2 tbsp tomato paste
5 lbs plum tomatoes
5 cups chicken stock
1 cup heavy cream
8 guajillo chiles
Salt & Pepper (to taste)
For the Shrimp Filling:
2 tbsp white onion (finely chopped)
1 clove garlic (finely chopped)
1/4 lb fresh shrimp (about 16-20 shrimp - roughly chopped)
2 oz Oaxaca cheese (crumbled)
1 oz olive oil
Salt & Pepper (to taste)
To Assemble:
Corn Tortillas
Olive Oil
Recommended garnishes: Oaxaca Cheese, Sour Cream, Cilantro
DIRECTIONS
MAKE THE SAUCE:
Remove seeds from guajillo chiles. Toast the gaujillo chiles in a saute pan for 5 minutes and reserve.
In a pot, add onion and the garlic until the onions are translucent. Add plum tomatoes and let them cook at medium heat for around 12 minutes. Add the chilies and the tomato paste and cook for 7 minutes. Then, add the chicken stock, bring to boil and them keep it at simmering for 15 minutes. Remove from heat & let cool for 7 minutes.
Blend the cooled sauce mixture in a blender until smooth. Season with salt and pepper to taste.
MAKE THE FILLING:
In a sauté pan, heat the olive oil then add the onion and garlic until onion is translucent and garlic is fragrant.
Add the shrimp and sauté until shrimp is fully cooked. Remove from heat & add the Oaxaca cheese. Mix well and reserve.
ASSEMBLE THE ENCHILADAS:
Heat the Guajillo Tomato sauce and reserve.
Soak the tortillas in oil. Heat the oiled tortillas in a flat pan on both sides for around 20 seconds for each side. Remove from heat.
Add the shrimp filling to each tortilla and fold.
TO SERVE: On plate, add a dollop of sauce in the middle of the plate, then add the 3 enchiladas on top of the sauce. Cover the top of the enchiladas with more sauce & garnish with more sautéed shrimp, sour cream, oaxaca cheese and cilantro leaves.
INTERVIEW WITH THE CHEF
Regional Executive Chef - Toro Toro, El Centro & La Sandia in Washington, DC
RSH: How long have you been with Richard Sandoval Hospitality?
CC: 2 years and 3 months
RSH: When did you know you wanted to be a chef?
CC: When I was 5 years old, my mother put me in the kitchen using a bench to help her make molcajete sauce!
RSH: How do you get your inspiration?
CC: My daily inspiration is my children and my mother. My day-to-day mental inspiration are my guests at the restaurants - creating and offering part of my creations and seeing their faces of enjoyment when tasting my dishes is one of the strongest inspirations that exists.
RSH: Funniest kitchen incident?
CC: Maybe not funny but very strange… One time I started to lose my voice because I was yelling too much in the kitchen (before we had screens we had to call orders to each other).
RSH: Best cooking tip for a beginner chef just getting into the business?
CC: Test what your kitchen produces .... observe, study and analyze a system or technique before making a decision ... if something is not broken don’t fix it!
RSH: Astrological Sign?
CC: Scorpio
RSH: Hometown?
CC: Cuernavaca Morelos , Mexico
RSH: Guilty Pleasure?
CC: My mom’s homemade food
RSH: Drink of Choice?
CC: Black label
RSH: One-word description of yourself?
CC: Persistent
RSH: Favorite Richard Sandoval restaurant?
CC: El Centro
RSH: Favorite 90’s jam?
CC: Ice Ice Baby by Vanilla Ice
RSH: Last Meal?
CC: My mom’s homemade mole with chicken
RSH: Do you have a favorite food to cook with?
CC: Dried chilies
RSH: Favorite Sports team to cheer for?
CC: Mexican soccer team
RSH: Favorite kitchen gadget?
CC: The grill
RSH: What recipe are you sharing with us today? Why do you love this recipe?
CC: Aguachile Negro de Camarones - I love the flavor profile of dried chiles!
