Ingredients
Dough for enchiladas
- 2 cups corn masa
- 1 small/medium cooked & mashed gold potato, 8oz.
- 1 3/4 cup warm water or chicken broth
- Pinch salt
- 1/3 cup queso fresco
Sauce
- 10 dried guajillo chiles
- 4 dried morita chiles
- 1/2 onion
- 2 roma tomatoes
- 2 small garlic cloves
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tsp Mexican oregano
- 1 tsp sugar
- 2 tsp chicken bouillon
- 1 tbsp Shamrock Mexican Crema
Enchilada toppings
- Shamrock Mexican Crema
- cilantro
- queso fresco
- Oaxaca cheese
- iceberg lettuce
- radish slices
- lime
Instructions
- Seed and devein the chiles. Soak them in boiling water for 15 minutes.
- Add the chiles to a blender with 1/2 cup of the soaking water, chicken broth, oregano, bouillon, sugar, onion, tomato and garlic. Blend until smooth.
- Add a bit of olive oil to a preheated pan and add the tomato paste. Cook for 3 min. Strain in the red chile sauce. Simmer for 20 min on low. Add water/broth as needed and adjust for salt. Add in the cream.
- Add the potato to a bowl with the masa, salt, queso fresco and warm broth. Mix until well incorporated. Divide into little balls, let them rest on a bowl with a damp towel over them.
- Press each ball with a tortilla press but leave them pretty thick.
- Preheat about an inch of oil in a pan.
- Cook the tortillas on both sides until golden.
- Coat in the sauce. Layer with Oaxaca, queso fresco, cream, cilantro and scallions. Repeat 3 times, top with iceberg, radishes and more cream.
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