Mexican Potosina Enchiladas

Name: Mexican Potosina Enchiladas
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 75 grams ancho chile, deveined and seedless; 1 cup water, heat; 1 tablespoon butter; 1 tablespoon vegetable oil; 1/4 cups onion, finely chopped; 1 1/4 cups queso fresco, shredded; 1/2 kilos masa dough; 1/2 tablespoons salt; vegetable oil, for frying

paola gonzalez

Potosina Enchiladas are made with dough and red chili ✅, filled with cheese, chili, and onions. They are served with cream, lettuce, and guacamole.

Reviewed by Editorial Team of Kiwilimón

Published: 18-10-2011

Preparation

Medium

Roast the chiles and let them soak in hot water for 25 minutes. Mash them in a food processor with 1/2 cup of the soaking water. Melt the butter in a small skillet and add the onion. Sauté until golden. Remove from heat and mix with the cheese. Add 1 tablespoon of the ground chiles and mix. Set aside. Put the corn dough in a bowl and add the remaining ground chiles and salt. Knead for 5 minutes until the ingredients are fully mixed. Cover with a damp cloth and let rest for 20 minutes. Take small balls of dough and place between two plastics in a tortilla press. Flatten and make tortillas. Place a little of the cheese mixture in the center of each tortilla and fold the tortilla in half. Press the edges to seal. Repeat with the remaining dough and filling. (Yields about 12 medium enchiladas). Heat a griddle and toast the enchiladas for 2-3 minutes on each side. The dough should change color and look cooked. Fill a skillet with 1 cm of oil for frying and add 2-3 enchiladas to fry for 3-4 minutes on each side. Let drain on a paper towel.

Nutritional information

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

Energy

266

kcal

13.3%

Carbohydrate, by difference

38.3

12.77%

Protein

7.8

15.6%

Total lipid (fat)

10.1

15.54%

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100

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Provided by

Mexican Potosina Enchiladas

Ingredients

Preparation

Nutritional information

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