Description
Enchiladas Potosinas offer an irresistible flavor profile with easy prep. Made with masa harina, guajillo chiles, and fresh veggies, they’re perfect for quick dinners.
Ingredients
Scale
- 7-8 dried guajillo chiles, stemmed and seeded
- 2 cloves garlic
- 1 ½ teaspoons fine salt, divided
- 2 cups + 1 ½ tablespoons masa harina, plus more as needed
- 1 ½-2 cups warm water, plus more as needed
- 4 roma tomatoes
- 1 jalapeño pepper, stemmed
- ½ medium white onion
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more to taste
- 1 cup crumbled queso fresco
- vegetable oil, for frying (canola and avocado are great)
- optional toppings: mexican crema, shredded lettuce, queso fresco, salsa, chopped cilantro
Instructions
- In a pot, cover the guajillo chiles with water and bring to a boil. Cover and let them soak for 10 minutes.
- Transfer soft chiles to a blender with ½ cup of the soaking water, garlic, and ½ teaspoon of salt. Blend until smooth.
- Strain the mixture into a bowl to get about ¾ cup of chile puree.
- In a large bowl, mix masa harina with 1 teaspoon of salt. Gradually stir in warm water until a dough forms. Add ½ cup of chile puree and knead until absorbed.
- Divide the dough into 14 portions, roll them into balls, and let rest under a damp towel for 15 minutes.
- In another pot, bring tomatoes, jalapeño, onion, and garlic with enough water to cover to a boil. Simmer for 10 minutes until soft.
- Use a slotted spoon to transfer veggies to a blender, add salt, and blend until smooth.
- Heat a skillet over medium-high. Place a ball of dough between parchment paper in a tortilla press and flatten.
- Fill the tortilla with queso fresco and blended salsa, fold, and secure the edges.
- Cook on the hot griddle for about 1 minute per side, then transfer to a baking sheet. Repeat.
- In a skillet, heat enough oil to cover the bottom to 350°F. Fry the enchiladas in batches for about 2 minutes per side until golden.
- Drain on paper towels and serve with toppings.
Notes
Ensure the masa is neither too dry nor too wet to hold its shape.
Feel free to customize toppings according to preference and availability.
Serve hot for the best flavor experience.
Nutrition
- Serving Size: 1 enchilada
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg