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.
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sena dikici
[email protected]Meh.
gold thunder
[email protected]Yum!
Azeez Wasiu
[email protected]Will definitely make again!
Rahul singh
[email protected]A new favorite!
newsan Magar
[email protected]Easy to make and delicious!
wakeel ahmad
[email protected]The enchiladas were good, but I found the sauce to be a bit bland. I would add more spices next time.
Md N…ôzim
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would recommend using less chili powder next time.
roy harris
[email protected]I followed the recipe exactly and the enchiladas were perfect. The sauce was rich and flavorful, and the cheese was melted and gooey.
Sumaya Islam
[email protected]These enchiladas were easy to make and turned out delicious. I especially liked the addition of the poblano peppers.
Minam niazi
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. The sauce is flavorful and the cheese is gooey. I highly recommend them!
Deneth Shehan
[email protected]These enchiladas were a hit with my family! The combination of flavors was amazing and the cheese was melted to perfection. I will definitely be making these again.