ENCHILADAS POTOSINAS

Enchiladas Potosinas image

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

Previous Next

Ingredients

75 g dried ancho chiles, seeds and membranes removed
250 ml hot water
1 tablespoon lard
1 tablespoon oil
60 g onions, minced
155 g queso fresco, crumbled (or feta cheese)
500 g masa dough
1/2 teaspoon salt
oil (for frying)

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.

Comment
Leave a comment

Julius Dwams

[email protected]

These 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

[email protected]

I'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

[email protected]

These enchiladas were a waste of time. The sauce was watery and the chicken was tough. I will not be making them again.

Oballu Nikky

[email protected]

I 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

[email protected]

These 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)

[email protected]

I 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

[email protected]

These enchiladas are the perfect comfort food. They're cheesy, saucy, and oh-so-delicious. I will definitely be making them again.

AJ

[email protected]

I'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

[email protected]

I 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

[email protected]

I'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

[email protected]

I 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

[email protected]

These enchiladas were amazing! The sauce was flavorful and the chicken was tender. I will definitely be making them again.

Manik Gos

[email protected]

I'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

[email protected]

These 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.