Enchiladas potosinas – red masa turnovers filled with cheese

Ingredients for 4 portions

• 4Ancho chiles
• 300 gQueso fresco, crumbled
• 1Yellow onion, finely chopped
• ½Lettuce, finely shredded
• 1 cloveGarlic
• ≈ 400 mlWater, lukewarm
• to tasteSalt
• 300 gMasa harina
• 4 tbspRapeseed oil, for frying
• 150 mlMexican crema

Method

1. Remove the stems, seeds and veins from the ancho chillies, toast them for a few seconds per side in a hot, dry frying pan and cover with hot water.
2. Leave the chillies to soak for 15 minutes, until soft.
3. Meanwhile, crumble the cheese, finely chop the onion and finely shred the lettuce.
4. Drain the chillies and blend them with the garlic, a little of the water and some salt to a thick, smooth paste.
5. Mix a third of the chilli paste with three quarters of the cheese and half the onion for the filling.
6. In a bowl, mix the masa harina with the rest of the chilli paste and the rest of the water and knead to a soft dough that doesn't stick to your hands. Add a splash more water if it cracks.
7. Cover the dough and leave it to rest for 10 minutes.
8. Shape 12 balls and flatten them in a tortilla press between two sheets of plastic into rounds of about 12 cm. Put some filling on one half, fold over and press the edges to seal.
9. Cook them in a hot, dry frying pan for 1 minute per side, until the dough is set.
10. Heat the oil in a frying pan over a medium heat and fry the enchiladas in batches for 1–2 minutes per side, until the edges are crisp. Drain on kitchen paper.
11. Serve three enchiladas per plate, topped with lettuce, the rest of the onion and cheese and a drizzle of crema.

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