ENCHILADAS POTOSINAS
These unusual enchiladas, with red chile ground in the masa, are sold from small stands in the industrial capital of San Luis Potosí. More like a quesadilla in appearance, they are usually served with shredded lettuce and guacamole.
Provided by Honey Sweet
Categories Mexican
Time 1h30m
Yield 12-16 Enchiladas
Number Of Ingredients 9
Steps:
- Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it lightly. Turn them so that both sides begin to change color. This will take about 1-2 minutes. Be careful not to burn them. Soak in the hot water for 25 minutes. Then purée chiles in a blender with 1/2 cup of the water in which they soaked. Melt the lard in a small skillet, add the chile purée and sauté for 5 minutes. Set aside.
- Heat the oil in a small skillet, add the onion and sauté until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile purée and stir well. Set aside.
- Place the masa in a bowl, add the remaining chile purée and the salt and knead until all the ingredients are thoroughly combined. Cover with a damp cloth and let rest for 20 minutes.
- Form the masa into balls, place between 2 pieces of plastic in a tortilla press, flatten to form circles (about 3"). Remove the plastic. Spread the cheese mixture in the middle of each circle, leaving a narrow margin. Fold the circles in half and press the edges to seal.
- Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes color and seems cooked. Heat 1/2 inch (1 cm) oil in a skillet, add the enchiladas 2 or 3 at a time and fry for 3 or 4 minutes on each side. Drain.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #appetizers #mexican #dinner-party #presentation #served-hot #4-hours-or-less
You'll also love
Julius Dwams
dwams_j@hotmail.comThese enchiladas were just what I was looking for. They were easy to make and very tasty. I will definitely be making them again.
AkankeAde Otolorin
otolorin-akankeade@yahoo.comI'm not sure what went wrong, but my enchiladas turned out terrible. The sauce was too thick and the chicken was overcooked. I will not be making them again.
Cinderfriend
cinderfriend@yahoo.comThese enchiladas were a waste of time. The sauce was watery and the chicken was tough. I will not be making them again.
Oballu Nikky
n-o77@yahoo.comI thought these enchiladas were just okay. The sauce was a little bland and the chicken was a little dry. I will probably not be making them again.
Rakib Hossing
r-hossing@hotmail.co.ukThese enchiladas were a little too spicy for me, but they were still very good. I will definitely be making them again, but I will use a milder sauce next time.
Madeline Bakoylis (Maddy)
b19@gmail.comI loved the unique flavor of these enchiladas. The combination of mole sauce and cheese was perfect. I will definitely be making them again.
Qamar Price
p.q0@hotmail.comThese enchiladas are the perfect comfort food. They're cheesy, saucy, and oh-so-delicious. I will definitely be making them again.
AJ
aj@hotmail.comI'm not a great cook, but these enchiladas were easy to make and turned out great. I will definitely be making them again.
sunirban mondol
s@aol.comI only had a few ingredients on hand, so I had to make some substitutions. I used sour cream instead of crema Mexicana and I used a store-bought enchilada sauce. The enchiladas still turned out great!
Nazish Ashr
na@gmail.comI'm a vegetarian, so I made these enchiladas with tofu instead of chicken. They were delicious! I will definitely be making them again.
Eduardo Suarez
e_suarez4@yahoo.comI made these enchiladas for a party and they were a hit! Everyone loved them. I will definitely be making them again.
Md Shifat sohan Sheak
m.s67@hotmail.frThese enchiladas were amazing! The sauce was flavorful and the chicken was tender. I will definitely be making them again.
Manik Gos
manikg@aol.comI'm not a big fan of mole sauce, but I loved these enchiladas! The cheese and chicken were cooked perfectly. I will definitely be making them again, but with a different sauce.
Thisun Nuwantha
n_thisun@hotmail.frThese enchiladas were easy to make and very tasty. I used a store-bought mole sauce, which saved me a lot of time. I will definitely be making them again.
Mrswatts
mrswatts88@gmail.comI followed the recipe exactly and the enchiladas turned out great. The only thing I would do differently next time is to add a little more cheese.
Kozhyar Kozhyar
k_kozhyar@gmail.comI made these enchiladas for my family and they loved them! The sauce was especially flavorful. I will definitely be making them again.
Amelia Elwell
elwellamelia@hotmail.co.ukThese enchiladas were delicious! The combination of flavors was perfect. I will definitely be making them again.