Description
Enchiladas Potosinas features flavorful guajillo chiles and queso fresco, creating a quick and satisfying meal that delights anyone seeking homemade goodness.
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
- Make the masa enchilada by boiling guajillo chiles in water, then soak for 10 minutes.
- Blend softened chiles with garlic and salt until smooth, then strain into a bowl.
- Combine masa harina and salt in a bowl, adding water to form a dough, then mix in ½ cup of chile puree.
- Divide the dough into 14 portions, roll into balls, and let rest covered with a damp towel.
- Prepare the filling by boiling tomatoes, jalapeño, onion, and garlic until soft, then blend with salt.
- Heat a griddle or skillet and flatten dough balls using a tortilla press, filling with queso fresco and salsa, then folding them.
- Cook each enchilada on the griddle until lightly browned, then transfer to a baking sheet.
- Fry in heated oil until golden brown and crispy, then transfer to a baking sheet to drain oil.
- Serve the enchiladas warm, topped with optional garnishes.
Notes
Ensure the masa consistency is just right by adjusting with liquid or masa harina as needed.
Fry in batches to ensure even cooking and crispy results.
Top with your favorite garnishes for added flavor and presentation.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg