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Modo de Preparación
- In a bowl, mix Maseca® Nixtamasa corn masa flour, salt, chicken bouillon, water, ancho chili sauce and vinegar. Knead until obtaining a soft and uniform dough.
- Divide masa into 25 portions and form masa balls. Place each masa ball in a tortilla press lined with two sheets of thick plastic and press to form a thin tortilla.
- Place some cheese in the middle of the tortilla and close using the plastic sheet to form the enchilada, sealing the edges with your fingers.
- Fry enchiladas for 5 minutes at medium high heat until golden brown and crunchy. Garnish with guacamole, shredded lettuce, and cream.
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