When talking about enchiladas we must know that they exist for all tastes. In Mexico, each state has its particular variant, all of them with such different characteristics that make them special and delicious, always retaining the essential characteristic of being corn tortillas covered in Chile. The state of San Luis Potosà is no exception, since it has its own enchiladas style, which are named Potosinas enchiladas. These have the peculiarity that they are fried and the corn dough is mixed with the prepared sauce, in this way a reddish dough is obtained with a strong flavor to Chile, but simply delicious. We invite you to stay with us to know How to make potosinas enchiladas, which are practical, fast, simple and very economical, everyone will love it!
 4 Diners |  45m |  Main |  Diping Difference |
| Potosin enchiladas ingredients: |
| 10 wide and seeded chile 1 cup of frying oil 1 clove of garlic 1 cup of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Potosin enchiladas ingredients:
1. Take the wide chiles, already clean, and place them in a hot plate to cook them until they are perfectly splin down on both sides.
2. Place them in a container with hot water and let them rest for approximately 20 minutes. After this time, remove from water and reserve a time to continue with the preparation of potosinas enchiladas.
3. Meanwhile, melt the butter in a hot pan over medium heat and add the finely pious onion to sauté it. Add a pinch of salt. Once the onion is transparent, remove it from the fire and reserve it for a moment.
4. past the rest time of the chiles, crush them with the garlic, a piece of onion and a pinch of salt. Take a tablespoon of this sauce and add it to the sauce onion, also adding fresh cheese, and perfectly mix these ingredients.
5. On the other hand, take the rest of the sauce and add it to the corn dough to mix it perfectly until you get a reddish dough.
6. If you have a machine to make tortilla, place a ball of dough and crush it with average force to form the tortilla. If you do not have a machine to make omelette, you can use two dishes with smooth bases to place the dough ball between them and press.
7. Fill the potosinasy enchiladas by placing a little side of the onion and cheese mixture.
8. Close the enchiladas and place them in the hot comal to cook them. It must be very hot when adding the enchilada so that it has a uniform cooking.
9. so that potosin enchiladas acquire the golden consistency, you must fry them in a pan with abundant hot oil. It will take approximately 15 minutes to be ready.
10. When golden brown, remove them from the oil and remove excess fat with absorbent paper. The original potosin enchiladas are served hot, so you can enjoy them.
11. Our Mexican cook, Paola, also teaches you in this video the step by step of the potosinas enchiladas, so you can check it if any doubt has been left.
