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Enchiladas Potosinas

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Ingredients

Adjust Servings:
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)

Nutritional information

39.2
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.6 g
Saturated Fat
1 mg
Cholesterol
100.4 mg
Sodium
3.7 g
Carbs
1.4 g
Dietary Fiber
0.2 g
Sugars
0.8 g
Protein
415g
Serving Size

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Enchiladas Potosinas

Features:
    Cuisine:

    NOPE NOPE! My mother is from San Luis I do agree with the previous reviewer this recipe is all wrong

    • 110 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Enchiladas Potosinas, These unusual enchiladas, with red chile ground in the masa, are sold from small stands in the industrial capital of San Luis Potos More like a quesadilla in appearance, they are usually served with shredded lettuce and guacamole , NOPE NOPE! My mother is from San Luis I do agree with the previous reviewer this recipe is all wrong, I am from San Luis they didnt come out because you are supposdd to usd chiles guajillo and only 2-3 chiles ancho this recipe is truly incorrect and wrong sure not from my city


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    Steps

    1
    Done

    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 Pure 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 Pure and Saut For 5 Minutes. Set Aside.

    2
    Done

    Heat the Oil in a Small Skillet, Add the Onion and Saut Until Transparent. Remove from the Heat and Stir in the Cheese. Add 1 Tablespoon of the Chile Pure and Stir Well. Set Aside.

    3
    Done

    Place the Masa in a Bowl, Add the Remaining Chile Pure and the Salt and Knead Until All the Ingredients Are Thoroughly Combined. Cover With a Damp Cloth and Let Rest For 20 Minutes.

    4
    Done

    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.

    5
    Done

    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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    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

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