Photograph of the finished Enchiladas potosinas

Mexico · Bánh ngô nhân phô mai xốt đỏ Potosinas

Enchiladas potosinas

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.8 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 1.3 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Carrot Carrot 1.6
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Sour cream Sour cream ¾ cup
  • Photograph of Oil Oil 2 cups
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Soak dried chilies, then grind them with garlic to make a very thick red sauce, and strain it until smooth.
  2. 2 The unique feature of potosinas is that the red sauce is stuffed directly into the masa dough, turning the entire mass of dough red.
  3. 3 Roll the dough into a thin sheet, then add the fresh cheese and fold it into a crescent shape.
  4. 4 Pan-fry each side for 90 seconds until the dough sheet is firm and doesn't crack.
  5. 5 Fry in shallow oil for 2 minutes on each side until the pastry puffs up.
  6. 6 Sauté the carrots and potato cubes and serve with bread, salad, and sour cream.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray oil evenly, then steam in a hot air pot at 195 degrees for 10 minutes, flip at minute 6.

Start cooking