Directions

• Add the dried chiles to a sauce pan. Cover with water and bring and bring up to a light simmer. 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. If you have a power blender, no need to strain.
• In a bowl, combine the masa harina and salt . In another bowl, combine the chile sauce, warm water and manteca or oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.
• Preheat a skillet medium heat for 3-5 minutes. While the skillet is heating, roll 12 small or 8 medium masa balls. Transfer the dough balls to a large plate and keep covered with plastic. Line your tortilla press w/ plastic, cut to size of tortilla press.
• Press the masa ball to about 4 inches. While still in plastic, add about 1 1/2-2 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.
• 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 3-4 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, cilantro, avocado, more queso and salsa.