Okay, so today I tried making enchiladas potosinas, and let me tell you, it was a journey! I’ve seen these things all over the internet, and they looked so good, I just had to give them a shot.
Getting Started
First, I gathered all the ingredients. Or, well, I thought I did. Turns out, finding the right kind of chili peppers can be tricky! The recipe I was following called for guajillo peppers, and my local grocery store only had, like, a million other kinds. I ended up settling for a mix of guajillo and ancho, hoping for the best.
I also grabbed some queso fresco, which I’m pretty sure is the right cheese, and all the usual suspects like onions, garlic, and of course, corn tortillas. It should have been called ‘corn challenge’ because I found that the store didn’t have the raw version.
The Chili Struggle
The real fun began when I started working on the chili sauce. I soaked the dried peppers in hot water to soften them up, then blended them with the garlic, onions, and some spices. It smelled amazing, but the color was…well, let’s just say it wasn’t the vibrant red I was expecting. More like a brownish-red. Oops. Still, it tasted pretty good, so I moved on.
Dough Time
Next up, the dough. This is where things got interesting. I mixed the masa harina with some of the chili sauce, and it turned into this weird, Play-Doh-like substance. It was definitely different from any dough I’ve worked with before. I kneaded it for a while, hoping it would magically transform into something more manageable, but it mostly just stuck to my hands. I got my hands and the table covered, and the dough was not taking the color I had envisioned.
Assembly Line
Eventually, I managed to roll out some small circles of the dough. They weren’t perfect, but hey, I’m no expert. I filled them with the crumbled queso fresco and then it was time to fry. But I thought, Hey, let’s bake them and they were just fine!
The Final Result
They were very crunchy and tasty!. I served them with some shredded lettuce, chopped onions, and a little extra queso fresco on top. I even whipped up a quick salsa verde, because why not?
Were they perfect? Definitely not. Were they delicious? Absolutely! It was a messy, chaotic process, but I learned a lot, and I ended up with a plate of something pretty darn tasty. I’ll definitely be trying these again, maybe with a different chili pepper strategy next time. It was a good experience, even if it was a little more challenging than I expected!
