Mexican cuisine · Dough, Pasta & Rice

Enchiladas Potosinas

Masa dough dyed red with guajillo paste, filled with cheese, folded into half-moons and fried until crisp.

Ingredients · for 4 servings

• 4 dried guajillo chiles
• 400 g masa harina
• 500 ml warm water
• 250 g queso fresco (or young gouda)
• 1 onion
• 1 garlic clove
• 100 g crema (or sour cream)
• 2 freezer bags (for the tortilla press)
• 6 tbsp oil
• Salt

Instructions

1. Stem and deseed the guajillo chiles and soak in hot water for 15 min., until soft and pliable; then blend with the garlic and 4 tbsp of the soaking water into a smooth paste.
2. Mix the masa harina with 1 tsp salt and two-thirds of the chile paste, gradually kneading in the warm water until a smooth, non-sticky dough forms, and let rest covered for 15 min.
3. Crumble the queso fresco, finely dice the onion and mix both with the remaining chile paste and a pinch of salt into a spreadable filling.
4. Shape the dough into 16 walnut-sized balls and press each between two freezer bags in the tortilla press into a thin 10 cm round.
5. Place 1 tsp filling on each round, fold into a half-moon, press the edges firmly together and pre-cook the pockets in a dry pan over medium heat for 1 min. per side.
6. Heat the oil in the pan and fry the enchiladas in batches for 2–3 min. per side until golden and crisp; serve hot drizzled with crema.