A unique combination of flavors, with the addition of the very famous and internationally recognized Enchilada Potocinas ground chili powder to the dough, will please the most demanding palate of any diner who tries it.
- Corn dough 1kg (Nixtmal)
Aged cheese 200g
5 guajillo chiles
1 tablespoon lard or vegetable oil
6 poblano chiles
1/2 piece romaine lettuce
3 large tomatoes
1/4 cream cheese or white cheese
Salty as you like
Soak the guajillo chile and remove the seeds. Add the soaked chili peppers and crumble the dough, then add the aged cheese, a pinch of salt, and oil or butter.
Prepare tortillas using the dough and cook them in a komal or frying pan. Once done, prepare the stuffing for the enchiladas potosinas.
Peel and seed the tomatoes, devein and chop the raw poblano chiles.
Chop the onion and fry in oil, add chopped chili peppers and tomatoes, wait until the onion crystallizes.
Add the grated cheese and mix gently. Then let me rest.
Fill tortillas with the prepared ingredients and fold in half like a quesadilla.
Using a saucepan, line with fresh lettuce leaves, pre-sterilized, place the enchiladas and cover with hot oil or butter.
Cover the last layer completely with lettuce leaves, cover the pot and heat over a double boiler. Serve with a little cheese and cream.
The fillings also vary, and can include potatoes or chorizo, or even Chihuahua cheese instead of aged cheese.