San Luis Potosi Style Enchiladas
Ingredients
- 2 cups of MASECA® Nixtamasa corn masa flour
- 1 cup of water
- ¼ teaspoon of chicken boullon
- 1 teaspoon of salt
- ¼ cup of chili ancho sauce
- ½ teaspoon of vinegar
- 2 ½ cups of melting cheese, shredded
- Oil for frying
Preparation
- 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.
