Enchiladas potosinas

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.