Category Archives: Masa Harina

Enchiladas Potosinas~ Red Chile Tortilla Cheese Enchiladas

Some of you may be looking at these pictures and think that these don’t look like any enchiladas I have eaten.  This style of enchilada was made popular in San Luis, Potosi, Mexico. It’s a homemade corn tortilla infused with a red chile sauce, filled with a cheese/salsa mix and cooked on a comal then finished in a shallow fry for extra crispiness.   In some regions of Mexico, these would be considered quesadillas. When served, you would carefully open them and add more fillings, such as carne asada, shrimp or guisados of chicken or pork. But whatever you do, don’t tell anyone from San Luis Potosi that this is a quesadilla. The people of the different regions of Mexico are very proud of the dishes made popular in there specific region. I prepare a batch of these and keep them in the refrigerator all week. This way, I could prepare enchiladas, quesadillas or tacos for a quick lunch or dinner. And as important are the fresh garnishes for these Enchiladas Potosinas. A few must haves would be lettuce, Mexican crema and avocado. 

Enchiladas Potosinas

 

Enchiladas Potosinas

Enchiladas Potosinas

Chile Sauce
6 Chile New Mexico , Guajillo or California, stem and seeds removed
Water to cover for cooking
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 cup water for blending

Enchiladas Potosinas

Tips~ If you would like your chile sauce a little more spicy, you couls add in a few chile de arbol with the other dried peppers.

Enchiladas Potosinas

For Tortillas
1 1/3 cups Maseca brand, masa harina
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups warm water
1/3 cup chile puree, more or less
1 tablespoon olive oil

Enchiladas Potosinas

For Filling
1 full cup of queso fresco or cotija cheese, crumbled fine
1/3 to 1/2 cup of your favorite salsa

Enchiladas Potosinas

You Will Also Need
Oil for cooking the enchiladas
3 cups shredded lettuce
Onion, thinly sliced, optional
1/2 cup Mexican crema
1 large avocado, sliced
1 cup your favorite salsa

Enchiladas Potosinas

Directions

1. Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Drain all the liquid and transfer to the blender. Add 1/2 cup of water, and spices listed. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.

2. In a bowl, combine the masa harina, salt and baking soda. In another bowl, combine the chile sauce, warm water and olive oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.

3. Preheat a skillet medium heat for 5 minutes. While the skillet is heating, roll 12 equal masa balls. Transfer the dough balls to a large plate and keep covered with plastic. Line your tortilla press w/ a quart size freezer back,cut to size of tortilla press(leaving fold uncut).

4. Press the masa ball to about 4 to 4 1/2 inches. While still in plastic, add about 1 1/2 tablespoons cheese/salsa mixture. Using the plastic, fold over to form a taco shape. Press around filling to to push out some of the air. Gently press edges together.

5. Brush skillet with oil . Remove enchilada from plastic and place on preheated skillet. Brush top sides with oil. Cover the skillet. This will help create a little steam and cook the masa through. Cook for about 2 to 3 minutes per side. Transfer to a plate, do not stack them. Now I like to serve them like this. Some people like to fry them in a little more oil for extra crispiness. Garnish with lettuce, mexican crema, onions, avocado and salsa. Yields 4 to 6 servings.

Enchiladas Potosinas

Enchiladas Potosinas

Enchiladas Potosinas

 

Masa Harina Recipes~ More Than Just Tortillas and Tamales

Shrimp and Chorizo Masa Cakes with Bacon. It was not until I was married and moved away from home that I discovered masa harina. Masa harina is a fine corn flour ground from dried corn. It is used in recipes to prepare tamales, tortillas, gorditas and pupusas. And not only does it work as a great thickener, but it can replace all purpose flour in a variety of recipes. The bonus for many people is that masa harina is naturally gluten free.  The masa harina is slighty different than all purpose flour. The results for this masa cake is a slightly more dense texture, but still quite tasty. It adds a light corn flavor  when added to recipes. This was one of those recipes that happened due to some leftover filling I was using to prepare a pan of jalapeno popppers. I think any ingredient would work well in the masa cakes as long as it’s pre-cooked and does not contain too much broth or oil. For best results, cook all your ingredients and let them cool completely before mixing with the masa harina. I am looking forward to trying many variations for these masa cakes!
Masa Cakes with Bacon, Shrimp and Chorizo
1/2 cup cooked Mexican chorizo
1/2 cup grilled shrimp, chopped
2 strips thick cut bacon cooked and crumbled
1/3 cup sauteed onion/garlic jalapeno mixture (1/2 small onion, 2 jalapenos and 1 clove garlic)
1/3 cup shredded cheese, I used Chihuahua cheese
1 large egg, lightly beaten
1/3 cup masa harina
Oil for frying olive or grapeseed oil is what I use
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Masa Cake Filling

 

Masa Brand Masa Harina
Masa Brand Masa Harina

1. Mix all of the ingredients until well incorporated. Roll and form 8 equal size balls and flatten into cakes. transfer to a plate and chill for 30 minutes. If you rub cooking oil onto your hands while rolling and forming the masa cakes it’s much easier. * Make sure all of your ingredients are cool before you mix them together.

2. Preheat oven to 350 degrees F. Preheat 1/3 cup of oil to medium heat in a large skillet for 5 minutes. Fry the masa cakes for 2 to 3 minutes per side or until golden brown and crispy. Transfer to oven and continue cooking for another 10 minutes. Serve right away. Garnish with salsa. Yields 4 servings.

Masa Cakes Prepared with Masa Harina