Ingredients
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75
-
250
-
1
-
1
-
60
-
155
-
500
-
1/2
-
-
-
-
-
-
-
Directions
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
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1
Done
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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
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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. |
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4
Done
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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
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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. |
