Instructions: The Enchiladas Heat the tortillas in oil or lard until they are soft. Place 1/4 cup of crab meat in the center of each tortilla, then sprinkle with 1 Tbsp of minced onion. Spoon a little Salsa Con Tomatillos on each. Roll the enchiladas and place them in a shallow baking pan. Cover with the remaining Salsa Con Tomatillos. Sprinkle generously with shredded jack cheese and bake at 400 degrees about 10 minutes or until hot and the cheese is melted.

Serve with a dollop of Sour Cream Sauce and garnish with olives, avocado, tomato slices and pieces of crab leg.

Salsa Con Tomatillos Drain the tomatillos and reserve the liquid. Fry 2 tortillas in oil or lard until lightly browned. Break and drop into the juice of the tomatillos. While these are soaking and getting soft, saute in 4 Tbsp of oil or lard, the onions, chile, cilantro and the garlic mashed in the salt. Saute until soft but not browned. Put the tomatillos, softened tortillas and juice, sauteed mixture, water or broth, sugar and 3 drops of green food coloring into the blender. Blend until smooth. Sauce may be used as is or strained for a smoother more professional presentation.

Makes
about 2 1/3 cups of sauce.

Sour Cream Sauce Combine all of the ingredients and stir gently to blend.

Cover with plastic wrap and set aside until ready house.

NOTES :
This recipe came from Raymond G. Marshall, the man that won the Dungeness crab cook off in San Francisco with this recipe and then started the famous chain of Acapulco Mexican restaurants in California. This is the specialty.

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