Скачать или смотреть Enchiladas Series Ep. 2 “Enchiladas Potosinas”

Enchiladas Series — Episode 2: Enchiladas Potosinas (My Way)

In this episode of my Enchiladas series, I’m making Enchiladas Potosinas—a spicy, crispy, cheese-stuffed classic from San Luis Potosí! The masa dough is infused with chile guajillo, then stuffed with queso fresco, folded, fried, and topped with all the Mexican goodness: cabbage, crema, radishes, and more. Trust me, once you try them, you’ll want to make them again and again. This is Enchiladas—my way.

📋Enchiladas Potosinas (My Way)

🌶️Ingredients:
• 6 dried guajillo chiles, seeds removed
• 2 chile de árbol (optional, for heat)
• 1 cup water (or more, as needed for blending)
• 1 cup chile sauce (from above)
• 1 cup water
• 2 cups masa harina
• 1 cup queso fresco, crumbled
• Oil for frying
• Toppings: shredded cabbage, queso fresco, Mexican crema, sliced radishes

🥘Directions:
1. Boil chiles: In a saucepan, boil guajillo and chile de árbol (if using) until soft. Let cool slightly and blend with just enough cooking water to make a smooth, pourable sauce.
2. Make the dough: In a bowl, combine 1 part chile sauce, 1 part water, and 2 parts masa harina. Mix until a smooth and slightly sticky dough forms. Roll into small balls (golf ball size).
3. Press the tortillas: Use a tortilla press lined with plastic. Press, flip, and press again to achieve even thickness.
4. Fill and shape: Add crumbled queso fresco to one side of the tortilla, fold it over, and seal the edges.
5. Fry: Heat oil in a pan and fry the enchiladas until crispy and golden on both sides.
6. Serve: Top with shredded cabbage, queso fresco, crema, and sliced radishes.

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