Enchiladas Potosinas | Vegan

Vegan Enchiladas Potosinas! Easy recipe.

(Version en Español comienza al minuto 6:18)

🌱Instagram: https://www.instagram.com/masvegan_/?...

🌱Vegan Queso Fresco Recipe:    • Видео  


Enchiladas Potosinas Recipe

●Prepare the masa as the package calls for with a small change:
2 cup Masa flour *nixtamalizada if possible (I used Maseca brand).
1 tsp sea salt
1 cup water *save the rest of the water that the package calls for, for later.
Knead the masa just enough to incorporate the ingredients.
Cover and set the partially hydrated masa aside.


●Guajillo Sauce:
4 Guajillo peppers or California peppers *remove seeds and stems.
1 garlic clove
1/2 tsp sea salt
1/2 cup water (reserved from masa).

Simmer water, turn off flame before water comes to a boil. Submerge the dry guajillo peppers in the hot water until they become hydrated and tender, about 20 minutes.

When the guajillo peppers are soft/tender remove from water (toss the water they cooked in, it’s not clean and may have debris from the peppers).
Place the soft guajillo peppers in a blender cup with garlic, salt and water *reserved from masa.
Blend until smooth.

Using a colander add the blended sauce to the partially hydrated masa.
Knead the masa for at least 5 minutes until the red sauce is well incorporated, the masa should feel soft with a fluffy texture.
Form a ball with the masa.
Cover with a kitchen towel, set aside. This is a good time to make the salsa for the filling.


●Filling:
1 cup vegan queso fresco -Crumbled
1/2 cup roasted salsa
Mix in a bowl.


●Forming Enchiladas Potosinas:
Form 2 oz masa balls (give or take) *about the size of a golf ball.
If using a tortilla press, line with 2 plastic sheets, cut out of a plastic bag, place one on each side of the tortilla press.
Place a masa ball at a time in the center of the tortilla press.
Close tortilla press, hold down until you form a tortilla *For reference mine were between 5 inch to 5-1/2 inch in diameter.

●Scoop 1 Tbsp of filling onto the center of the tortilla *more if needed, try not to over fill.
Spread filling, leaving space between the edge so it doesn’t spill out.
Lightly wet the inside edge of the tortilla with water.
Close tortilla into taco shape, press down on the edges to seal shut.

●Pre heat griddle over a low - medium flame, when it’s really hot you can lower the flame to keep them from burning.
*Optional: Spread 1/2 - 1 tsp avocado oil over griddle.

● Place the Enchiladas Potosinas on the griddle. Cook for approximately 5 minutes on *each side.
You could also cover the enchiladas potosinas with a lid, this will sort of steam them.
Flip when the masa unticks itself, this is also a good indicator that it has cooked through on that side. It should look toasted.
When both sides are cooked, remove from griddle.
*You could also deep fry your Enchiladas Potosinas if you’d prefer!


🌶Roasted Salsa Recipe:
(Watch step by step on my Instagram Highlights: https://www.instagram.com/masveganfoo...)
4 roma tomatoes
2 tomatillos -remove husks, rinse clean.
3 garlic cloves *leave skin.
1 wedge of onion
3-5 serrano peppers + more to taste (Mix and match peppers like habanero if you’d like).
1/2 cup water -adjust if necessary.
1 tsp sea salt -add more to taste.

Preheat griddle over a low - medium flame
*Optional: Line griddle with foil paper for a hassle free clean up.
Place tomatoes, tomatillos, garlic cloves, onion wedge and serrano peppers on griddle, rotate them as they char.
When the veggies are tender and charred remove from griddle.

Place roasted veggies in a blender cup *Remove garlic skin before blending.
Add water and salt *remember to adjust if necessary.
Blend until smooth or hand mash in a molcajete (Mexican mortar and pestle).

Once blended you can serve right away or bring to a simmer in a small saucepan.
*This step is optional but it does bring the salsa together and removes some of the natural pectin.


♥️Serve your Enchiladas Potosinas right away while they're warm.
Top with crisp iceberg lettuce, crumbled vegan queso fresco, vegan sour cream, diced tomatoes and spicy salsa.



#veganmexicanfood #enchiladaspotosinas #veganrecipes
#recetasveganas,