Enchiladas Potosinas
Ingredients
Ingredients
- 8 green tomatoes
- 1 tomato
- 1 white onion (halved)
- 2 guajillo chile peppers
- 2 ancho chile peppers
- 1 serrano chile pepper
- 2 cups chicken or vegetable broth
- 7 oz Chihuahua cheese
- 7 oz cotija or añejo cheese
- 6 oz crema (Mexican cream)
- 1 cup cooking oil
- 12 corn tortillas
- salt
Steps
- Remove the seeds and stems from the chiles and discard.
- Soak the chiles in 2 cups warm water for 10 minutes.
10 min
- Put the 8 green tomatoes, 1 plum tomato, and 1 chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.
10 min
- Blend the guajillo chiles with ½ cup water and set aside. We will use the blended guajillo to coat the 12 tortillas before placing them in the 1 cup oil.
- Finely chop the 1 onion.
- Fry the onion in 3 tbsp cooking oil over medium heat until they start turning translucent.
- Strain the blended 8 green tomatoes, 1 tomato, 1 serrano chile, and 2 ancho chiles into the fried 1 onion.
- Blend the 1 tomato chile sauce with 1 onion again until smooth.
- Return the blended chile sauce into your 1 cup cooking pot and cook for 20 minutes over medium heat. Then, add salt until it's just slightly salty tasting.
20 min
- Dip each tortilla in the reserved 2 guajillo chile sauce.
- Add a thin slice of 7 oz Chihuahua cheese to each dipped tortilla and fold in half. Do this with all the 12 tortillas before 1 cup cooking.
- Pour ¼ cup cooking oil into a medium-hot frying pan.
- Place 4 enchiladas at a time in the hot 1 cup oil.
- Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.
1 min
- Serve 4 enchiladas per plate. Top with 6 oz crema, crumbled 7 oz añejo cheese, and very thinly sliced 1 onion rings.
Nutrition
Per serving
- kcal
- 1056
- protein
- 50 g
- carbs
- 92 g
- fat
- 57 g