ENCHILADAS POTOSINAS
Ingredients
- For the red dough:
- 500 GR corn masa for tortillas (masa de harina)
- 4 guajillo chiles, deveined and seedlessl
- 2 garlic cloves
- 1 cup warm water
- For the filling
- 300 gr queso fresco
- 150 gr mozarella cheese
- ⅓ of a piece of onion
Instructions
Instructions
Prepare the chile
Boil the guajillo chiles in water for about 8 minutes until soft. Blend them with the garlic and ½ cup of the cooking water until smooth. Strain to remove any solids.Make the red dough
In a large bowl, mix the corn masa with the strained chile sauce. Knead until the dough turns evenly reddish and soft. It should be workable—not too dry or too wet. add more water as needed.Form the tortillas
Take portions of dough about the size of a ping-pong ball. Press them using a tortilla press or roll them out between plastic sheets to about 12 cm (5 inches).add a spoonful of cheese mixture in the center and fold in half. Lightly press the edges to seal.Cook on the griddle
Cook each enchilada for about 3 minutes per side until golden and the cheese melts. A light crust should form. I like to add a little bit of oil in the pan.Fry
For crispier enchiladas, heat oil in a pan and fry them about 2 minutes per side until golden and crispy.Serve hot:
Plate the enchiladas and top with crema, chopped onion, and crumbled cheese. Serve with sliced avocado and lettuce, lime and salsa.