Recipe by Menta
These unusual enchiladas, with red chile ground in the masa, are sold from small stands in the industrial capital of San Luis Potosí. More like a quesadilla in appearance, they are usually served with shredded lettuce and guacamole.
Top Review by sweetlaeela
I am from San Luis they didnt come out because you are supposdd to usd chiles guajillo and only 2-3 chiles ancho. this recipe is truly incorrect and wrong sure not from my city
- 75 g dried ancho chiles, seeds and membranes removed
- 250 ml hot water
- 1 tablespoon lard
- 1 tablespoon oil
- 60 g onions, minced
- 155 g queso fresco, crumbled (or feta cheese)
- 500 g masa dough
- 1⁄2 teaspoon salt
- oil (for frying)
Directions See How It's Made
- Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it lightly. Turn them so that both sides begin to change color. This will take about 1-2 minutes. Be careful not to burn them. Soak in the hot water for 25 minutes. Then purée chiles in a blender with 1/2 cup of the water in which they soaked. Melt the lard in a small skillet, add the chile purée and sauté for 5 minutes. Set aside.
- Heat the oil in a small skillet, add the onion and sauté until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile purée and stir well. Set aside.
- Place the masa in a bowl, add the remaining chile purée and the salt and knead until all the ingredients are thoroughly combined. Cover with a damp cloth and let rest for 20 minutes.
- Form the masa into balls, place between 2 pieces of plastic in a tortilla press, flatten to form circles (about 3"). Remove the plastic. Spread the cheese mixture in the middle of each circle, leaving a narrow margin. Fold the circles in half and press the edges to seal.
- Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes color and seems cooked. Heat 1/2 inch (1 cm) oil in a skillet, add the enchiladas 2 or 3 at a time and fry for 3 or 4 minutes on each side. Drain.