Ep 6: The Whole Enchilada

Written By BoCo Marketing

Frank pays the neighborhood carniceria a visit to pick up the best ingredients for a meal everyone will love: scallop ceviche and barbacoa enchiladas. Industry wine and marketing professionals, Lee Wilson and Olivia Moffett, respectively, are here for what they call the “best episode ever”. And of course, there are margs.

Watch Episode 6 Here!

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Scallop Ceviche
Serves 4

Ingredients

½ cup Pico de gallo

2 Tbs Minced jalapeno 

2 Tbs Olive oil

¼ cup Rough chop cilantro

1lb Bay scallops or sea scallops cut in quarters, muscles removed 

Kosher salt, fresh cracked pepper

1 Finely diced red onion

Juice of 5 limes

½ cup Guacamole (for garnish)

Process

  1. Place all ingredients bowl, toss everything together, then plate.

  2. Garnish with guacamole
    Note: Do not let it the ceviche sit for longer than 4 hours.

½ lb Barbacoa

1 large can of Red enchilada sauce

1 large can green enchilada sauce

Barbacoa “Christmas” Enchiladas
Serves 4

Ingredients

Mexican crema, for garnish

Iceberg lettuce for garnish, shredded

1 ½ cup Vegetable Oil

16 Corn tortillas

½ lb Sharp cheddar cheese

½ lb Muenster cheese

½ lb Monterey jack cheese

Process

  1. In a cast iron skillet, get oil hot until it shimmers 

  2. Dip tortillas into hot oil, cook for about 5 seconds on each side until they start to wilt. Remove and place on a paper towel. Repeat for all tortillas

  3. In a deep baking pan, pour in ¾ of the can on the bottom to coat

  4. Mix all shredded cheese into a bowl 

  5. Take one tortilla, lay it flat in front of you, and place a healthy pinch of cheese in the middle. Top with as much barbacoa as you want (we like approximately 1 tablespoon) and then roll it like a cigar. Place in the baking pan. Repeat with remaining tortillas.

  6. Top the rolled tortillas with green sauce, and pour the remaining red sauce around the pan. Place any leftover cheese on top of the rolled tortillas.

  7. Bake in a 375 degree oven for about ten minutes until everything is bubbling.

  8. Let enchiladas rest for five minutes. Serve with Mexican crema and the iceberg lettuce 




BUZZED

Lee’s Classic Margarita (Enchiladas Pairing)
Yields 1 Drink

Ingredients

Agave syrup to taste

Ice

Lime wedge, salt or tajin for rim

1 ½ oz reposado tequila

1 oz orange liquor (Grand Marnier, Cointreau, Triple Sec) 

¾ oz fresh Lime juice

Process

  1. Put all ingredients into shaker, shake, serve in margarita glass over ice with salted/tajin rim

Ceviche Pairing:

Do Ferreiro- Albarino Rias Baixas

BoCo Marketing
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