Crispy Cheese Enchiladas with Guajillo — Enchiladas Potosinas
San Luis Potosi enchiladas of masa dough kneaded with guajillo paste, filled with queso fresco and pan-fried until crisp, topped with shredded lettuce, crema, queso fresco, salsa roja, and avocado.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 6 guajillo chiles 30 seconds per side, soak 10 minutes, drain, blend with 120ml liquid until smooth. Toast 2 guajillo chiles 30 seconds, blend with chopped tomatoes, garlic, salt until smooth. Mix 200g queso fresco with diced onion, oregano, salt. Combine masa harina, warm water, salt, 6 tbsp guajillo paste; knead 3 minutes until smooth and deep red. Cover, rest 8 minutes.
Build
Preheat oven to 180C. Divide dough into 6 balls. Press each between parchment in a tortilla press into 14cm rounds, 3mm thick. Place 2 tbsp filling on one half, fold over like a turnover, press edges to seal.
Fry
Heat 2 tbsp oil in a heavy skillet over medium 1 minute. Working in two batches if needed, cook filled enchiladas 90 seconds per side until firm and lightly charred. Transfer to a baking sheet, brush each with 1 tsp oil.
Bake
Bake on the middle rack at 180C for 8 minutes until cooked through and crisp at the edges.
Plate
Arrange enchiladas on plates. Top with shredded lettuce, crema, avocado, remaining 100g queso fresco, pickled jalapeño, and cilantro. Spoon salsa guajillo in pools around the plate. Serve with lime wedges.
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