Enchiladas Potosinas
🇲🇽 Mexico · San Luis PotosÃ
Ingredients
- 2 tomatillos (about 3½ oz)
- 2 serrano peppers
- 1 small garlic clove
- ¼ white onion, sliced
- Salt, to taste
- 1 tbsp vegetable oil
- 1¼ cups queso fresco, crumbled (about 5½ oz)
- 1½ cups masa harina (such as Maseca)
- 1 cup warm water
- 1 large ancho pepper, seeds and veins removed
- Salt, to taste
- ½ cup vegetable oil, for frying
- ½ white onion, chopped
- ½ cup queso fresco, crumbled (for topping)
- ¼ cup Mexican crema or sour cream, for drizzling
- 3 cups water
- 1 cup milk
- 4 tablespoons Klass Horchata Aguas Frescas mix
Steps
- Boil the tomatillos, serrano peppers, garlic, and sliced onion until soft.
- Blend the cooked vegetables with salt to make a smooth salsa; set aside.
- Soak or lightly toast the ancho pepper, then blend it with a little water until smooth.
- Mix the masa harina with warm water, salt, and the blended ancho pepper to form a soft, pliable dough.
- Knead in the vegetable oil until the dough is smooth and not sticky.
- Divide the dough into small balls and press each into a thin tortilla using a tortilla press or plastic sheets.
- Place a small amount of crumbled queso fresco in the center of each tortilla and fold in half to seal, forming the enchilada.
- Heat the ½ cup of vegetable oil in a skillet and fry the filled enchiladas until golden and crisp on both sides.
- Serve the enchiladas topped with the tomatillo-serrano salsa, chopped onion, crumbled queso fresco, and a drizzle of Mexican crema.
- For the agua fresca, combine the water, milk, and Klass Horchata Aguas Frescas mix, stirring until well blended.
- Chill the agua fresca and serve alongside the enchiladas.
Notes
Traditional dish from San Luis PotosÃ, Mexico, distinguished by its red, ancho chile-infused masa dough.
Source: www.mexicoinmykitchen.com