Enchiladas Potosinas These enchiladas are not to be confused with Enchiladas Potosinas Huastecas. These are enchiladas that are from the West side of the state of San Luis Potosi. My husband is from about 30 minutes outside of the capital which bears the same name. I love the people and the culture and I try to teach my children everything I know so that they can carry on the rich traditions and show their pride. Recipe 3 chiles guajillo( see pic) 2 chiles anchos( see pic) 8 c Maseca corn flour for tortillas Water Salt Cheese( I used goats milk cheese that my M-I-L made and sent from SLP but you can use any cheese you want but preferably one that is pretty dry and crumbles easily. It doesnt need to melt. The stronger and saltier the flaver the better) about 3 lbs Boil chiles and let set about 10 minutes to reconstitute. Drain and remove stems and seeds. I then blend w salt and a little water until smooth.. Put your Maseca and chile into a deep bowl and add hot water until the consistency to make tortillas you want your masa to be kinda a light color because they get darker when they are fried. Proceed as if you were going to make tortillas but you want them to be thicker than a tortilla and about 3 inches in diameter. Put a small amount of cheese. Remember if you are using a strong cheese you dont want to over do it.. Fold tortilla in half and flatten to the sides so cheese spreads evenly. Seal the edges by pressing down. Cook on a comal until they change colors and get crisp. They dont have to be cooked through but they usually inflate. When finished making them all then just freeze in zip lock bags( once cooled) or fry in oil and enjoy. My husbands family eats them by smearing them w refried beans and a shredded cabbage, tomato, lime and salt salad( I put my cabbage in water and then drain and add the salt so it will get a little softer) and of course avacado and salsa. This is the way my M-I-L taught me so its my way of doing it. Im sure there are a million variations. But it wasnt broke to me so I didnt fix it. Pics 1-3 cheese goats milk so you can see the texture 4 dried chiles 5 masa ball to show color 6 enchilada w cheese( to show thickness and amount of cheese) 7 frying 8-9 preperation 10 my gorgeous daughter enjoying them Hope you enjoy Provecho BTW this makes 50
Posted on: Mon, 06 Oct 2014 01:59:46 +0000