Look for the seal.
SEE ALL RECIPES

Tres Quesos Enchiladas Potosinas

Recipes

Ingredients:

Dough: – 2 guajillo chiles, stemmed and seeded – 2 chiles de arbol, stemmed and seeded – 2 1/2 cups masa harina – 1 teaspoon salt – 4-5 cups warm water Filling: – 1/4 cup finely shredded Real California Enchilado cheese – 1/4 cup crumbled Real California Queso Fresco – 1/4 cup Real California Requeson cheese – 1/4 small onion, minced – 1 tomatillo, minced – 1 jalapeño, minced – 1 teaspoon garlic powder – 1 1/2 cups lard Toppings: – Shredded lettuce – Diced tomatoes – Real California Mexican table crema – Real California cotija cheese – Lime :Cheese, Queso Fresco, Hispanic Dairy, Requeson, Enchilado, Crema, Cotija, Hispanic Cheese, Queso Fresco, Appetizer, Chiles, Enchiladas, Crema, Cotija
Find real california milk products near you
Find & Buy

Directions:

To prepare Dough, bring a small saucepan of water to a boil. Add chiles, remove from the heat, and set aside to soften, 6-10 minutes.

In a blender, blend chiles, adding water from saucepan if needed to make a smooth paste. In a large bowl, combine chile mixture, masa harina, and salt. Gradually add 4 cups warm water, mixing by hand until incorporated. Add more as needed and continue kneading dough to a soft consistency (if it’s dry and crumbly, add more water; if it sticks to your hands add more masa harina or let it dry for a while). Cover the bowl with cloth.

To prepare Filling, in a medium bowl, combine cheeses. Add onion, tomatillo, jalapeno, and garlic powder.

To prepare Enchiladas, shape Dough into balls about the size of a small lime. One ball at a time, use a tortilla press and 2 sheets of plastic wrap to press into a thick tortilla, about 5-inches wide. Top with 1/2 tablespoon Filling, fold, and seal. Repeat with remaining Dough. In a large skillet over medium-high, heat lard. A few at a time, carefully add Enchiladas and cook until crisp, 2-3 minutes per side. Transfer to a cooling rack and repeat with remaining enchiladas. Serve topped with lettuce, tomatoes, crema, cotija cheese, and a squeeze of lime juice.

Recipe courtesy of Chef Victoria Elizondo, Cochinita & Co/Cochi’s Taqueria, Houston, TX. –Cal Mex Invitational Appetizer Category

Per Order:

2 servings/3 enchiladas each

close