Helena Gómez

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Helena Gómez

enchiladas Potosinas

Name: enchiladas Potosinas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 75 grams ancho chili pepper, deveined and seedless; 1 cup Water; 1 tablespoon butter; 1/4 cups onion, finely chopped; 1 1/4 cups fresh cheese; 1/2 kilos corn dough; 1 pinch salt; oils; cream

30 mins

Low

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Helena Gómez

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The best postaine enchiladas, prepare this delicious Mexican recipe that everyone will love. Serve them as breakfast or as a snack at lunchtime.

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Ingredients

6 portions

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75 grams ancho chili pepper, deveined and seedless
1 cup Water
1 tablespoon butter
1/4 cups onion, finely chopped
1 1/4 cups fresh cheese
1/2 kilos corn dough
1 pinch salt
oils
cream

Preparation

Devein the chiles and remove the seeds, roast them and let them soak in hot water for 25 minutes.

Puree them in a food processor with 1/2 cup of water in which they were soaked.

Melt the butter in a small pan and add the onion. Sauté until golden brown.

Remove from heat and mix with cheese. Add 1 tablespoon of the ground chilies, mix.

Put the corn dough in a bowl and add the rest of the ground chilies and salt.

Knead for 5 minutes until the ingredients are completely mixed. Cover with a damp cloth and let stand for 20 minutes.

Take balls of dough and put between two plastic in an tortilla presser. Flatten and make tortillas. Place a bit of the cheese mixture in the center of each tortilla and fold the tortilla in half. Press the edges to seal them.

Repeat with the rest of the dough and the filling.

Heat a comal and grab the enchiladas for 2-3 minutes on each side. The dough should change color and be cooked.

Fill a frying pan with 1 cm of oil to fry and put 2-3 enchiladas so that they are fried for 3-4 minutes on each side.

Let it drain on a paper towel.

Accompany with cream and beans.