Enchiladas potosinas (recipe)
| Enchiladas potosinas (recipe) | |
|---|---|
| Name | Enchiladas potosinas |
| Ingredients | Dried ancho chiles • Hot water • Onions • Queso fresco • Masa dough • Salt |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 39.2 |
| Fat | 2.7 |
| Protein | 0.8 |
| Carbohydrate | 3.7 |
| Fiber | 1.4 |
| Net carbohydrates | 2.3 |
| Sugar | 0.2 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 1 |
| Sodium | 100.4 |
| Yield | 12-16 Enchiladas |
| Reviewaggregate | |
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Enchiladas potosinas (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Enchiladas potosinas (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Enchiladas potosinas (recipe) details
Enchiladas potosinas (recipe) image(external)
Recipe instructions
- Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it lightly. Turn them so that both sides begin to change color. This will take about 1-2 minutes. Be careful not to burn them. Soak in the hot water for 25 minutes. Then purv e chiles in a blender with 1/2 cup of the water in which they soaked. Melt the lard in a small skillet, add the chile purv e and sautv for 5 minutes. Set aside.
- Heat the oil in a small skillet, add the onion and sautv until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile purv e and stir well. Set aside.
- Place the masa in a bowl, add the remaining chile purv e and the salt and knead until all the ingredients are thoroughly combined. Cover with a damp cloth and let rest for 20 minutes.
- Form the masa into balls, place between 2 pieces of plastic in a tortilla press, flatten to form circles (about 3\). Remove the plastic. Spread the cheese mixture in the middle of each circle, leaving a narrow margin. Fold the circles in half and press the edges to seal.
- Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes color and seems cooked. Heat 1/2 inch (1 cm) oil in a skillet, add the enchiladas 2 or 3 at a time and fry for 3 or 4 minutes on each side. Drain
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Food tags
< 4 Hours"
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Contributors: Prab R. Tumpati, MD
