Mexican Enchiladas Potosinas Recipe
Enchiladas Potosinas are a Mexican-style enchilada that typically includes a filling of salsa, queso fresco, and vegetables like avocado, though the ingredients can vary.
Ingredients
Filling
- Tomatillos – 3 ½ oz.
- Serrano peppers – 2
- Garlic clove (small) – 1
- White Onion (sliced) – ¼ cup
- Vegetable oil – 1 tbsp
- Queso Fresco (crumbled) – 5 ½ oz.
- Salt – to taste
Tortilla dough
- Masa-harina – 1 ½ cups
- Warm water – 1 cup
- Large ancho pepper (seeds and veins removed) – 1
- Salt – to taste
- Vegetable oil (for frying) – ½ cup
- White onion (chopped) – ½
- Queso Fresco (crumbled) – ½ cup
- Mexican cream or sour cream – ¼ cup
Instructions
Filling
- Roast the tomatillos, onion, garlic, and serrano peppers on a griddle over medium high heat.
- Rotate them while roasting to make sure they have roasted evenly.
- Make the salsa by placing the roasted tomatillos, serrano pepper, onion, peeled garlic and ¼ cup of water in the blender and blend coarsely.
- Heat a tablespoon of oil in a small frying pan and fry the salsa on 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.
Dough
- Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
- Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree.
- Mix 1 ½ cups of masa-harina with the 4 tablespoons of ancho pepper mixture, plus ¾ cup of water and salt into a soft dough.
- If the dough looks dry, add more water as needed.
- Knead the dough for at least 5 minutes.
- Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
- Press one small ball of dough between the two plastic sheets using a tortilla press to form a circle.
- 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. If it is too hot, use the tip of a spoon to press the edges.
- Cook for about 30 seconds and then quickly turn it over to cook on the other side for another 30 seconds.
- Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
- Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each one on both sides.
- Garnish with Mexican cream, crumbled queso fresco, and chopped white onion. Serve
Nutrition
Calories: 214kcalCarbohydrates: 13gProtein: 5gFat: 16gCholesterol: 16mgSodium: 236mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!