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Enchiladas Potosinas

The Potosinas enchiladas were created in the municipality of Soledad de Graciano Sanchez in San Luis Potosi by Cristina Jalomo.

The history of these enchiladas beginfor coincidence, Cristina bring to the mill the mass of nixtamal and pollute it with grind chilis. Decide to cook these mass in tortillas were delicious for her family, because have the flavorof the cascabel chilis own of Huertas de la Soledad. So she began to ask to grind the mass with chilis for cook daily so so delicious tortillas, because in San Luis tortillas are small. Cristinause these tortillas for cook quesadillas, authentic quesadillas, because filling with cheese and chili sauce a little cream on top and created the delicious Enchiladas Potosinas.

1 kg mass ofcorn (Nixtmal)

200 grams of aged cheese

5 guajillo chillis

1 spoonful of pif butter or vegetal oil

6 poblano chillis

1 onion

1/2 kg of lettuce romanita

3 bigtomatoes

Vegetal oil

1/4 kg of cream

Salt


How to cook it:



Soak the guajillo chilis and desvena, move the mass with the soak chilis, add aged cheese, salt and oil.


Withdough, make tortillas and cook them on a skillet. Once you are done, make the filling for enchiladas Potosinas.


Peel the tomatoes and remove the seeds, then desvena poblano chillis and cut intopieces.


Cut into pieces the onion and fry it with oil, put together the chillis and the tomatoes, wait until the onion turns crystalline.


Add crumbled cheese and mix lightly, then letit rest.



Filled the tortillas with preparation, fold the tortillas in a half like if they were quesadillas.


Use a skillet and wrap it with lettuce leaves previously disinfected.Place the enchiladas and cover them with hot vegetal oil.


Top with the last layer of lettuce leaves, then cover the pan and heated in ''marie'' shower.


Serve with cream and cheese.