Enchiladas Potosinas

Mexican

Enchiladas Potosinas

They might not look like “classic” enchiladas, but the chili-seasoned dough of these Enchiladas Potosinas makes them a unique and tasty treat. 

Ingredients

Dough

2 dried ancho chilies, seeded and stems removed

1 ½ c hot water

1 garlic clove, minced

2 c masa harina

¼ tsp salt

Filling

1 tomato, diced and drained (roughly 1 c)

1 jalapeno pepper, seeded, de-veined, and diced

½ small onion, minced

¼ tsp salt

8 oz queso fresco

Topping

Chopped fresh cilantro

Avocado slices

Diced onion

Queso fresco

Instructions

Making the Dough and Filling

Heat 1 cup of water to boiling (in a saucepan or in the microwave). Remove the stem and seeds from the ancho peppers. Place the de-seeded peppers into a medium bowl and cover with the boiling water. Soak the peppers for 10-20 minutes, until soft and re-hydrated.

While the ancho peppers are soaking, dice the tomato and jalapeno and mince the onion for the filling. Place a fine-mesh strainer over a bowl. Place the diced tomatoes, jalapeno, and onion in the strainer. Mix in ¼ tsp salt. Set the mixture aside to drain while you finish making the dough.

Remove the ancho peppers from the water and place them into the bowl of your food processor along with the garlic clove and ¼ c of the pepper soaking liquid. Process until the mixture is smooth.

Place the massa harina in a medium bowl. Add the chili paste from the food processor and enough water to create a stiff dough (the consistency of dry mashed potatoes). Add more water as necessary to reach the desired consistency. Cover the dough and let it rest for 10 minutes.

While the dough rests, make the filling. Place the tomato mixture, that is now drained, into the food processor. (There is no need to clean it from the peppers you processed earlier.) Process the mixture until it resembles a thin salsa.

Crumble the cheese into a medium bowl. Add the tomato mixture and mix well. Set you completed filling aside aside.

Making the Enchiladas

Shape 1 Tbsp of dough into a ball. Press it with a tortilla press or roll it into 4 inch tortilla.

Place 2 tsp of filling slightly off center of the tortilla and fold the tortilla in half to encase the filling. Press the edges to seal. Continue with the remaining dough and filling.

Heat a cast iron skillet over medium high heat. Cook the enchiladas in the dry skillet for 1-2 minutes per side. (Serve now, fry, or refrigerate until you are ready to fry them to serve.) Place finished enchiladas on a platter and continue cooking the remaining enchiladas.

Eating the Enchiladas

The enchiladas can be served immediately with your choice of garnish (cilantro, avocado, diced onion, queso).

They can also be frozen or refrigerated for later use. When you want to serve the enchiladas, pan fry them in a little oil to serve.