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Carlos Lieja

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Easy Enchiladas Potosinas

25 mins
10 mins
Low
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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 portions
  • 4 red chili peppers, Deveined and soaked, with everything and liquid
  • 1 clove garlic
  • 2 tablespoons lard, divided, for the filling and for frying the enchiladas
  • 3 tablespoons onion, finely chopped
  • 1 cup fresh cheese, or saltierra, crumbling
  • 1 pinch salt
  • 4 cups cornmeal, nixtamalized
  • 1 teaspoon salt
  • enough Water
  • 1 cup lettuce, chopped, to accompany
  • 1 tomtato, in eighths, to accompany
  • 1/8 onions, in a pen, to accompany
Buy your press HERE

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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
Lulu Trejo
27/08/2018 22:58:44
Justo como en mi rancho 💕😍😍
Shakira Lira
01/08/2018 17:55:15
Perfectas
Sara Martín Casillas
10/01/2018 15:41:24
Yo ya las hice y me encantaron! Revolví queso fresco y Gouda para el relleno
aLMa BaRReTo
27/12/2017 21:52:34
Súper ricas!!
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