Enchiladas Potosinas

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This recipe is for an interesting and colorful regional dish: Enchiladas Potosinas. It has a few very simple ingredients, and is great to make for entertaining!

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TO MAKE THE STUFFING: – I like to make the stuffing first, since it has to be cold by the time you add it to the tortillas. Roast the tomatillos, onion, garlic, and Serrano peppers on a griddle over medium-high heat. Rotate them while roasting to make sure they have an even roasting.

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– After roasting, place the tomatillos, Serrano pepper, onion, peeled garlic, and ¼ cup of water in the blender (this will make about ½ cup of salsa). The texture of the salsa needs to still be a little coarse. If you already have some leftover green salsa, you can use that, just make sure it is not too liquid.

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– Heat the tablespoon of oil in a small frying pan and fry the salsa at medium heat. Cook for about 6-8 minutes and season with salt. Allow the salsa to cool. Once it has cooled, gently mix in the crumbled queso fresco and set aside.

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TO MAKE THE DOUGH: – Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.

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– Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.

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– Mix 1½ cups of masa-harina with the 4 tablespoons of Ancho Pepper mixture, plus ¾ cup of water, and season with salt. If the dough looks dry, add more water as needed. The dough has to look soft. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.

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– Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.

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– Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.

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Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal.

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Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal.

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– Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.

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.– To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.

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Enchiladas Potosinas

This recipe is for an interesting and colorful regional dish: Enchiladas Potosinas. It has a few very simple ingredients, and is great to make for entertaining!

TO MAKE THE STUFFING: – I like to make the stuffing first, since it has to be cold by the time you add it to the tortillas. Roast the tomatillos, onion, garlic, and Serrano peppers on a griddle over medium-high heat. Rotate them while roasting to make sure they have an even roasting.

INSTRUCTIONS

1

INSTRUCTIONS

2

– Heat the tablespoon of oil in a small frying pan and fry the salsa at medium heat. Cook for about 6-8 minutes and season with salt. Allow the salsa to cool. Once it has cooled, gently mix in the crumbled queso fresco and set aside.

INSTRUCTIONS

3

TO MAKE THE DOUGH: – Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.

INSTRUCTIONS

4

– Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.

INSTRUCTIONS

5

– Mix 1½ cups of masa-harina with the 4 tablespoons of Ancho Pepper mixture, plus ¾ cup of water, and season with salt. If the dough looks dry, add more water as needed. The dough has to look soft. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.

INSTRUCTIONS

6

– Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.

INSTRUCTIONS

7

– Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.

INSTRUCTIONS

8

Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal.

INSTRUCTIONS

9

Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal.

INSTRUCTIONS

10

– Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.

INSTRUCTIONS

11

.– To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.

INSTRUCTIONS

12

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