Mexican · Dinner
Crispy Cheese Enchiladas with Guajillo
Enchiladas Potosinas
San Luis Potosi enchiladas of masa dough kneaded with guajillo paste, filled with queso fresco and pan-fried until crisp, topped with shredded lettuce, crema, queso fresco, salsa roja, and avocado.
$
20 minsPrep
15 minsCook
35 minsTotal
HardLevel
Nutrition per serving
520Calories
18gProtein
32gFat
38gCarbs
4gSugar
6gFiber
680mgSodium
35mgChol
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Instructions
1
Prep
Toast 6 guajillo chiles 30 seconds per side, soak 10 minutes, drain, blend with 120ml liquid until smooth. Toast 2 guajillo chiles 30 seconds, blend with chopped tomatoes, garlic, salt until smooth. Mix 200g queso fresco with diced onion, oregano, salt. Combine masa harina, warm water, salt, 6 tbsp guajillo paste; knead 3 minutes until smooth and deep red. Cover, rest 8 minutes.
2
Build
Preheat oven to 180C. Divide dough into 6 balls. Press each between parchment in a tortilla press into 14cm rounds, 3mm thick. Place 2 tbsp filling on one half, fold over like a turnover, press edges to seal.
3
Fry
Heat 2 tbsp oil in a heavy skillet over medium 1 minute. Working in batches, cook filled enchiladas 90 seconds per side until firm and lightly charred. Transfer to a baking sheet, brush each with 0.5 tsp oil.
4
Bake
Bake on the middle rack at 180C for 10 minutes until cooked through and crisp at the edges.
5
Plate
Arrange enchiladas on plates. Top with shredded lettuce, crema, avocado, remaining 100g queso fresco, pickled jalapeño, and cilantro. Spoon salsa roja in pools around the plate. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) queso fresco
- 6 guajillo chiles, dried
- 240g (8.5 oz) masa harina
- 360ml (1 1/2 cups) warm water
- 1 tsp fine salt
- 60g (2.1 oz) white onion
- 0.5 tsp dried oregano
- 2 medium tomatoes
- 2 garlic cloves
- 4 tbsp neutral oil
- 60g (2.1 oz) iceberg lettuce
- 60g (2.1 oz) Mexican crema
- 120g (4.2 oz) avocado
- 40g (1.4 oz) pickled jalapeño slices
- 4 tbsp fresh cilantro
- 1 lime