Enchiladas Potosinas

Ingredients

• 4 dried guajillo chiles, stemmed and seeded
• 1 cup hot water
• 2 cups masa harina
• 1 1/4 cups warm water, for the dough
• 1/2 tsp salt
• 8 oz (225g) queso fresco, crumbled
• 1/2 cup tomato salsa, plus extra to serve
• Oil, for frying
• 1/2 cup Mexican crema or sour cream
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco, extra, for topping

Before you cook

• Toast the guajillo chiles in a dry skillet for 1 minute per side until fragrant.
• Soak the toasted chiles in the hot water for 15 minutes until soft.
• Blend the softened chiles with their soaking water until completely smooth, then strain out the skins.
• Mix the crumbled queso fresco with the 1/2 cup salsa to make the filling.

Steps

1. Combine the masa harina, salt, and the guajillo chile puree in a bowl.
2. Add the warm water gradually, kneading until you have a smooth, soft dough that doesn't crack at the edges.
3. Divide the dough into 12 balls.
4. Press each ball between two sheets of plastic in a tortilla press into a thin disc.
5. Heat a dry comal or heavy skillet over medium heat.
6. Cook each disc for 1 minute per side until it just starts to look dry but is still pliable.
7. Spoon a tablespoon of the cheese filling onto one half of each warm disc.
8. Fold the tortilla over into a half-moon and press the edges to seal.
9. Heat a shallow layer of oil in a skillet over medium-high heat.
10. Fry the folded enchiladas for 2 minutes per side until golden and crisp.
11. Drain briefly on paper towels.
12. Top with crema, shredded lettuce, extra queso fresco, and salsa before serving.