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Carlos Lieja

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Carlos Lieja

Easy Enchiladas Potosinas

Name: Easy Enchiladas Potosinas
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 pieces of Red chili pepper Deveined and soaked, with everything and liquid; 1 clove of garlic; 2 spoonfuls of lard divided, for the filling and for frying the enchiladas; 3 spoonfuls of onion finely chopped; 1 Cup of fresh cheese or saltierra, crumbling; 1 pinch of Salt; 4 cups of cornmeal nixtamalized; 1 teaspoonful of Salt; enough of Water; 1 Cup of lettuce chopped, to accompany; 1 piece of tomato in eighths, to accompany; 1/8 of piece of onion in a pen, to accompany

25 min

10 min

Easy

7 comments

Carlos Lieja

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If you love Mexican cuisine, you can not stop preparing this classic from the state of San Luis Potosí: the potosinas enchiladas that are made from corn dough seasoned with guajillo chile sauce and an exquisite filling based on the classic cheese of the state . Delicious

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Ingredients

4 servings

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Preparation

Blend the chilies with a little of the soaking liquid and the garlic clove, until you get a sauce. Reservation.

For the filling, cook the onion with a spoonful of butter until it is transparent. Chill and mix with cheese and two tablespoons of chili sauce. Season and reserve.

For the dough, mix the flour with the salt and the rest of the chili sauce with whatever the dough is. Add water if necessary and knead to a moist dough.

Form tortillas with the help of a tortilla press and fill with a bit of the cheese mixture. Close in the form of quesadilla.

Cook on a comal for 3 minutes. Subsequently, fry the enchiladas with the rest of the lard until they are completely cooked. Drain on absorbent paper.

Serve the enchiladas with lettuce, tomato and onion.

PRESENTATION

Serve with lettuce, tomato and onion.

TIPS

The cheese used for this preparation is known as "Saltierra", however, you can use any fresh cheese of your choice.

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Easy Enchiladas Potosinas

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

1231

kcal

62%

Carbohydrates

197

66%

Proteins

31.5

63%

Lipids

37.4

57%

Fiber

19.7

39%

Sugar

2.7

3.1%

Cholesterol

62.9

21%

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Ratings (7)

Coco Alderete

19/09/2018 23:00:48

No se sirven con lechuga y jitomate solo cebolla picada fina , frijoles refritos y guacamole y la salsa del relleno es jitomate verde con chile serrano cocidos y con el queso , soy de San Luis Potosí