FOR THE ENCHILADAS
||guajillo or ancho chiles, opened and seeded|
|½ ||cup water|
|¾ kg (1 2/3 lb) ||corn tortilla dough |
|3 ||teaspoons salt |
|1 ||tablespoon lard|
| ||plastic wrap as needed|
|250 g (1/2 lb) ||fresh white cheese, crumbled|
||cups cooked pinto beans, fried in 1 tablespoon lard|
|1 ||cup guacamole|
|½ ||onion, finely chopped (optional)|
|½ ||cup sour cream (optional)
Grind chile with ¼ cup water. Drain and set aside.
dissolve salt into the remaining water.
the chile mixture with dough and lard, slowly add the salted water and knead until dough is smooth and manageable. Cover with plastic wrap and let stand for 15 minutes at room temperature.
a griddle or large skillet over medium heat. Take small portions of the dough mixture and form identically-sized balls. Flatten each ball in a tortilla press to obtain thin discs no bigger than 10 cm in diameter. Place dough on the grill and spread a portion of cheese in the middle. When the tortillas come off the grill easily and without breaking, fold them over half-wise and press the rims together to close the enchiladas; flip to finish cooking.
hot accompanied by beans and guacamole. Enchiladas potosinas
can also be served with chopped onion and sour cream.
This traditional dish originated in Graciano Sánchez, a town in San Luis Potosi, the state that lends them their name, potosinas. They are stuffed with saltierra cheese and served with pickled pork cueritos, along with beans and guacamole. Today homemakers and the food industry prepare and freeze them for subsequent storage and distribution.