Enchiladas Potosinas (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
These tasty enchiladas are more like quesadillas. Photo: CC–Martha Silva
Celiac.com 11/22/2016 – These aren’t enchiladas like you might be used to. These are typical of the cuisine of the cuisine of the state of San Luis Potosí, in central Mexico. They are more like quesadilas. Make them with fresh, home made tortillas if you can. Yum!
- 1 dozen corn tortillas (or use fresh masa and make from scratch)
- ¼ cup vegetable oil
- 5 ounces of saltierra potosino cheese, or Mexican-style cheese like Manchego
- 4 chiles chinos, or guajillo chiles
- salsa verde, as desired
Cook the red chiles, grind and strain them, taking care not to add too much water. The sauce should be a bit thick.
The filling is prepared with grated cheese, cooked tomato, if desired, and a splash of salsa verde.
Warm the small tortillas lightly in a frying pan, then add a little of the filling, and double them over like quesadillas, and cook them in the cast iron frying pan, taking care to turn them only once. If using fresh masa, form small tortillas, add a little of the filling, double them like quesadillas, and cook them on the comal or frying pan.
Serve warm, with guacamole, refried beans, and chiles in vinegar. Top with red chile sauce as desired.
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Published at Tue, 22 Nov 2016 16:30:00 +0000