Enchiladas Potosinas Image
Enchiladas Potosinas Image

Enchiladas Potosinas

octubre 7, 2016


  • Prep: 15 mins
  • Cook: 10 mins



4 Guajillo Chiles

2 potatoes chopped in half-inch cubes

3 carrots cut into half-inch cubes

2 cups grated queso fresco

1 package La Campera enchilada tortilla

2 cups lettuce

2 tomatoes, sliced

3 whole serrano chiles


1Boil 1 cup of water in a medium saucepan. Add the guajillo. Boil 5 to 10 minutes, until rehydrated. Blend the mixture of chiles and water until well incorporated and place in a bowl.

2In another pot heat 2 cups of boiling water and salt, parboil the potatoes and carrots to soften. Remove from the water, drain and place in a container for later use.

3Place a deep pan on the stove and heat oil over medium-high heat.

4Fry tortillas: Pass the tortillas guajillo chili sauce and place them immediately in the hot oil. Do it one by one. Remove from oil when soft, do not allow them to get crunchy. Set aside.

5In the same oil, fry the potatoes and carrots. Potatoes and carrots will absorb the flavor of chili remaining in the oil.

6Also in the same oil, fry the serrano peppers.

7To assemble the enchiladas, fill each tortilla with cheese and roll up.

8Place potatoes, carrots and peppers over the enchiladas

9Serve with a salad prepared with shredded lettuce, tomato slices, cream and avocado

10¡Your enchiladas potosinas recipe is ready!



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