Mexican Street food, Enchiladas Potosinas , Easy recipes, mexican food

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas are often less expensive.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce

Homemade salsa can be fresher and healthier, while canned tomato sauce is budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories, while queso fresco is often cheaper.

Remove the stems and seeds from the dried chilies, shaking them to let some seeds fall out.

Toast the chilies in a skillet on medium heat for about 1 minute on each side.

Pour 2 cups of boiling water over the toasted chilies and let them sit for 15 minutes to soften.

Blend the softened chilies with the soaking water, 1 garlic clove, and salt to taste for 3-5 minutes until smooth.

In a saucepan, heat 1 teaspoon of lard (or vegetable oil) and bring the blended sauce to a boil, adjusting the thickness with water as needed.

Reduce heat to low and simmer the sauce for another 5 minutes before setting aside to cool.

In a skillet on medium-high heat, add 1 teaspoon of vegetable oil and cook chopped onions for about 2 minutes until softened.

Add cooked chicken to the onions and warm for another 2-3 minutes, then mix in 1 cup of cheese, reserving some for garnish.

Add 2-3 tablespoons of the red sauce to the chicken and cheese mixture, stirring to combine without making it too wet.

In a large bowl, combine masa with salt and 1 cup of water, stirring until combined, then add 1 cup of red sauce gradually until you achieve a soft dough.

Roll about 2 tablespoons of the dough into a small ball, then press it flat using a tortilla press lined with plastic wrap.

Place a small amount of the chicken mixture in the center of the tortilla, fold it in half, and seal the edges to form an empanada.

Repeat the process until all dough is used, covering the empanadas with a towel to prevent drying.

Cook the empanadas in a skillet for about 1 minute on each side to firm up the masa.

Deep-fry the empanadas in hot vegetable oil for 2-3 minutes on each side until crispy and cooked through.

Drain the fried empanadas on paper towels and spoon leftover sauce over them before serving, garnishing with white onion slices and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens