Easy Potosinas Enchiladas

Carlos Lieja
If you love Mexican cuisine, you can't miss making this classic from the state of San Luis Potosí: the Potosinas enchiladas, made with corn dough seasoned with guajillo chili sauce and a delicious filling made with the classic cheese of the state. Delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 red chiles, deveined and soaked, with all the liquid
  • 1 clove garlic
  • 2 tablespoons lard, divided, for the filling and for frying the enchiladas
  • 3 tablespoons onion, finely chopped
  • 1 cup queso fresco, or saltierra, crumbled
  • 1 pinch salt
  • 4 cups masa harina
  • 1 teaspoon salt
  • water
  • 1 cup lettuce, chopped, to accompany
  • 1 tomato, in eighths, to accompany
  • 1/8 onions, in strips, to accompany
Preparation
25 mins
10 mins
Low
  • Blend the chiles with a little of the soaking liquid and the clove of garlic until you obtain a sauce. Reserve.
  • For the filling, cook the onion with a tablespoon of lard until transparent. Cool and mix with the cheese and two tablespoons of the chili sauce. Season and reserve.
  • For the dough, mix the flour with the salt and the rest of the chili sauce as the dough requires. Add water if necessary and knead until obtaining a moist dough.
  • Form tortillas with the help of a tortilla press and fill with a bit of the cheese mixture. Close in the shape of a quesadilla.
  • Cook on a griddle for 3 minutes. Then, fry the enchiladas with the remaining lard until fully cooked. Drain on absorbent paper.
  • Serve the enchiladas with lettuce, tomato, and onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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