Enchiladas Potosinas

Name: Enchiladas Potosinas
Ingredients: 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)

9 ingredients

1 steps

Ingredients

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

1

["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 puree 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 puree and saute for 5 minutes. Set aside.", "Heat the oil in a small skillet, add the onion and saute until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile puree and stir well. Set aside.", "Place the masa in a bowl, add the remaining chile puree 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