Tag Archives: Cotija Cheese

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

 

Mini Meatballs in a Tequila Spiked Spicy Red Sauce

Mini Meatballs in a Tequila Spiked Spicy Red Sauce. What is the hardest thing about preparing homemade meatballs? Waiting for them to cook in that spicy red sauce so that I can hurry up and enjoy them! Just a few years back, I too would purchase the frozen variety at the local warehouse stores. No, seriously, the hardest thing to making meatballs is just having the patience to roll all those tiny balls. Heck, have a meatball rolling party…earn your supper, lol! Silliness….We must always keep a sense of humor when working hours in the kitchen on a daily basis. I pulled this older recipe from my files from over a year ago. I was asked to develop a few recipes that included silver tequila and this was one of my favorites! The tequila spiked spicy shrimp won over the meatballs, but it’s right up there in flavor! This is a great recipe to keep on hand for your next tailgate session or potluck dinner.

Tequila Spiked Meatballs in a Spicy Red Sauce
Mini  Meatballs in a Tequila Spiked Spicy Red Sauce. Great for gameday!

For Meatballs
1 pound ground chuck
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon pepper
1/2 teaspoon salt
1 to 2 jalapenos, minced
1/2 cup cotija cheese, grated, plus more for garnish
1/3 cup  crushed (taco flavored) corn tortilla chips or seasoned bread crumbs
1 egg

Beef Mini Meatballs Flavored with Taco Flavor Tortilla Chips
Beef Mini Meatballs Flavored with Taco Flavor Tortilla Chips
Taco Flavored Mini Meatballs
Taco Flavored Mini Meatballs

 

For Sauce
4 Roma tomatoes
4 tomatillos
1 small white onion, diced

*1 poblano pepper, finely diced
2 cloves garlic, minced
1 to 2 serrano pepper
4 ounces tomato paste
1 teaspoon cumin seeds
1 tablespoon chile ancho powder
1/8 cup silver tequila, optional
1 1/3 cups low sodium chicken broth

Start any sauce with fresh ingredients....you cannot go wrong!
Start any sauce with fresh ingredients….you cannot go wrong!


Salt to taste

Directions

1. In a large bowl, combine all of the ingredients for the meatballs, stir well to combine. Cover and let it set in the refrigerator while you make the sauce.

2. Rough chop the tomatoes and tomatillos and transfer to a blender. Season with 1/2 teaspoon salt and add 1/4 cup of water. Blend until smooth, set aside.

3. In a large sauce pan, heat 3 tablespoons of olive oil to medium heat, add the onions and poblano and cook for 5 minutes, add the garlic, cumin seeds, serrano, and cook for 1 more minute. Add the tequila and tomato paste and cook for 1 minute. Add the tomato mixture from the blender and all remaining ingredients. Stir well to combine, taste for salt. Cover and lower heat.

4. While sauce is cooking, make your meatballs. Remove the meatball mixture from the refrigerator. This recipe will make 30 small meatballs. I like to roll them out first and let them come to room temperature for a few minutes.

5. In a large skillet, heat 3 tablespoons of oil to medium heat. When it’s good and hot, add the meatballs and cook for a few minutes on each side to brown. As they cook, transfer them to the other pan with the simmering sauce. Cook on low for 20 minutes, taste for salt before serving. Garnish with more cotija cheese and cilantro, serve with a loaf of crusty bread or slider rolls. Yields 6 to 8 servings.

Mini Meatballs in a Tequila Spiked Spicy Red Sauce
Mini Meatballs in a Tequila Spiked Spicy Red Sauce

Huevos Divorciados

Huevos  Divorciados

Huevos Divorciados, or “Divorced Eggs” describes this typical Mexican breakfast recipe. It can be prepared very much like huevos rancheros. There is a crispy corn tortilla base, creamy black beans, fried eggs and then ladled with both red and green salsa on either side. These Huevos Divorciados are garnished with sharp cotija cheese and fresh green onions. I really enjoy the half crispy, half soft tostada on the bottom. I often serve this dish with extra tostadas for scooping up all those delicious toppings. My brother Ismael often tells the story of how we never used forks until were were teenagers, lol! We did love our tortillas and pan bolillo (Mexican bread) for the wonderful home cooked meals my Mom would prepare. As adults, we still love it, but have mastered the fork and knife!

 

Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions
Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions

 

Ingredients

1/8 cup oil
8 corn tortillas

For Beans
1 1/2 tablespoons olive oil
2 cups black beans
1 cup chicken broth or water
1 clove garlic, sliced
1/4 small white onion
1/3 teaspoon cumin

You will also need
2 tablespoon of butter or oil
8 large eggs
1 1/2 cups tomato salsa
1 1/2 cups tomatillo salsa
1/2 cup cotija cheese or queso fresco, crumbled
1/3 cup green onions, sliced

You can find the recipes for the two salsa’s I used to prepare this recipe on my blog.

Salsa de Mesa
Salsa de Mesa
Salsa Verde with both Chile Serrano and Chile de Arbol
Salsa Verde with both Chile Serrano and Chile de Arbol

 

1. Preheat a large griddle or comal to medium heat for 5 minutes. Brush the tortillas with oil on both sides and transfer to hot griddle. Cook for 8 to 10 minutes, turning as needed until they become crispy. This method takes a little longer, but I use alot less oil this way. Remove from heat and set aside.

2. Heat the 1 1/2 tablespoons of olive oil in a skillet to medium. Transfer the beans to the blender. Add the broth, garlic, onion and cumin. Blend on high until smooth and taste for salt. Add the beans to the hot skillet, reduce heat, cook for 10 minutes. Cover and reduce heat to low.

3. To another large skillet, add a couple of tablespoons of butter or oil and preheat to medium for 2 minutes. Crack and carefully drop in the eggs. Season lightly with salt and pepper, cover with lid and continue cooking until eggs are done the way you like them. The steam created will help cook the eggs without adding too much oil or butter. I like my eggs runny, about 3 to 4 minutes, 5 to 6 minutes for a more firm egg. To plate, add two tortillas to each plate, top with beans, one egg on each tortilla and warm salsa verde and roja on each egg. Garnish and serve right away. Yields 4 servings.

Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados
Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados

Tips~ When preparing huevos rancheros or huevos divorciados for a large family, this is how I manage it. I add my salsa to an oven safe pan, carefully crack the eggs individually into the salsa. Cover the pan and bake in a 350 degree oven for 10 to 15 minutes, depending on how ell done you like your eggs. Ladle warm salsa and eggs as usual over tostadas.