A Sisters Michioka Mexican Fiesta

Sam Choy
By Sam Choy
Wednesday - April 20, 2005
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Sisters Alicia Michioka Jones and Justine Michioka, Miss Hawaii USA 2003 and Miss Hawaii USA 2004 respectively, mix beauty with great taste on this week’s show.


For Enchiladas:
• 11⁄2 half cups crab meat
• 6 corn tortillas
• 2-3 tablespoons vegetable oil
• 6 tablespoons minced onions
• 10 ounces Jack cheese (shredded)

Preheat oven to 400 degrees. Sauté crab meat in butter. Fry tortillas in oil until soft. Place one-fourth cup crab meat in the center of each tortilla. Sprinkle with 1 tablespoon onion and spoon 1 tablespoon of Salsa con Tomatillos (see recipe below) on each. Roll each tortilla (now called an enchilada) and place seam side down in a shallow baking dish. Cover with the remaining salsa, sprinkle generously with cheese and bake for 10 minutes or until cheese is melted. Serve with sour cream and garnish with black olives.

For Salsa con Tomatillos:
• 2 (10-ounces) can tomatillos (drained, reserve liquid)
• 1⁄4 cup vegetable oil
• 2 corn tortillas
• 2fresh jalapeno chilies (seeded) and chopped or 2 (3- ounce) cans chopped
• 1⁄2 cup onions
• 1⁄4 cup vegetable oil
• 1 clove garlic
• 1 teaspoon salt
• 1⁄2 teaspoon cumin
• 1 teaspoon cilantro (optional)
sugar (just a dash)

Fry tortillas in oil, browning lightly. Crumble fried tortillas into tomatillos liquid and let soften. Blend or process mixture and tomatillos until smooth. Sauté chilies and onions in one-fourth cup oil until onions are soft. Crush garlic with salt, cumin and cilantro and add to chilies and onions.

Cook for 5 minutes. Add blended tortilla mixture and cook for 5 minutes.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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