 |
|
 |
||
|
||
|
Home >Mexican Recipes >Enchiladas from St Luis Potosi
Enchiladas from St Luis Potosi
Enchiladas Potosinas (5 pxs) Ingredients: For the dough 2 dried Ancho chillies – deveined and seeds removed Water 1 kg masa harina for tortillas Salt and pepper For the filling 3 grilled guajillo chillies – deveined and seeds removed Water 1 grilled tomato 5 grilled tomatillos ˝ grilled onion 2 grilled garlic cloves 2 spoons of lard ( preferably pork ) 100g cheddar cheese ( mild ) grated 100g cheddar cheese ( mature ) grated Vegetable oil To serve with: A lettuce 1 chopped onion 300gr feta cheese Slices of avocado Preparation Dough – Soak the ancho chillies in hot water for 5 minutes. Remove and discard the water. Blend in a food processor. Scrape the mixture into a separate bowl and mix with the masa harina adding a little salt. If the mixture becomes dry add a little water. Knead for 10 minutes. Then, leave the dough in a warm place in a container, cover with a damped kitchen cloth. Rest #for 20 minutes Filling - Soak the chillies guajillos in hot water for 5 minutes and then blend them with the tomato, tomatillo, onion and garlic, salt and pepper. Fry the sauce in a saucepan with the hot lard, cooked on low flame for 10 minutes until is reduced and quite thick. Then, mix in the cheeses gently until smooth. With a tortilla press make the tortillas with the dough. Add a spoonful of uncooked filling to the centre of each tortilla. Seal with a little water on the edge and fold like a pasty or ravioli. Gently fry on each side and transfer to a deep fryer for 5 minutes. Serve hot over a bed of lettuce. Decorate with onion, cheese and avocado slices
|
|
| ||
|