Tuesday, June 9, 2009

Potato Enchiladas w/ Red Enchilada Sauce & Tomato Salsa

Yes, potato enchiladas. I had never heard of them until my hubby told me about them. This type of enchilada is very popular in this region of Mexico. My family really enjoys them and I like that this recipe is meat-free, great for making during Cuaresma (Lent)

I usually make these enchiladas with fresh Mexican cheese that is delivered to my house every Sunday. You could use cotija or Monterrey Jack cheese. Originally, these enchiladas are prepared by first dipping the tortillas in the enchilada sauce, then frying the tortilla in oil. I for one do not like the texture, nor the mess, so I've switched things up a bit. I've included the recipe for my enchilada sauce and tomato salsa. For those of you living in the States, you can use canned red enchilada sauce. And for the tomato salsa, you could use a can of stewed tomatoes. (Plain, not the Italian kind.)

Be sure to keep a roll of paper towels or a wet dish towel nearby, so you have something to clean your hands with, while assembling these enchiladas.

Potato Enchiladas

Ingredients:

  • 2 dozen corn tortillas
  • 4 medium potatoes, cooked, peeled and lightly mashed
  • Queso Fresco, crumbled
  • 1/2 cup onion, finely chopped
  • Shredded Lettuce
  • Tomato Salsa (recipe follows)
  • Red Enchilada Sauce (recipe follows)

If you haven't cooked your potatoes, do so now. Let them cool slightly, then peel them and lightly mash them up with a fork; season the potatoes with salt. Use this time to chop the onion and the lettuce and to crumble or shred the cheese. Make sure everything is ready and nearby, so you can assemble these enchiladas with ease.

Pour red enchilada sauce into medium bowl; set aside. In large skillet, heat 1/4 cup vegetable oil over medium-high heat. Carefully, lay one corn tortilla in oil, fry it for about 30 seconds, then flip the tortilla over and fry it for another 30 seconds. Using a slotted spoon, remove the tortilla from the oil, letting the excess oil drip off back into the skillet.


Dip tortilla in the red enchilada sauce, making sure to cover both sides with sauce.  Place tortilla on plate.  Spoon 1 to 2 tablespoons of mashed potato and cheese onto center of tortilla.  Sprinkle with desired amount of chopped onion.


Fold tortilla in half, as you would with a taco or quesadilla. Repeat with remaining tortillas and filling. Garnish enchiladas with shredded lettuce and top with tomato salsa. Sprinkle more cheese over the enchiladas. Enjoy!!!

Potato Enchiladas_Enchiladas de Papa



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Red Enchilada Sauce

Ingredients:
  • 4 to 5 dried ancho chilies
  • 2 cups water
Directions:
In small saucepan, bring water and chilies to a boil. Let cool slightly. Puree in blender until smooth. Strain in to bowl. Season with a couple of pinches of salt. Enjoy!


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Tomato Salsa

Ingedients:
  • 8 roma tomatoes
  • 3 cups of water
Directions:
In medium sauce pan, bring water and tomatoes to a boil. Let cool slightly. Puree in blender until smooth. Pour in to large bowl. Season with a couple of pinches of salt. The sauce should be a slightly thinner consistency than canned tomato sauce. If your salsa is too thick, stir in a little more water. Enjoy!

Tomato Salsa



12 comments:

  1. I want to eat at your house.

    ReplyDelete
  2. Lynn,
    If you're ever near Guadalajara, you're more than welcome to enjoy a meal or 2 in my home!

    ReplyDelete
  3. These enchiladas look so good, they are like the ones I make too. My family is from a town named Zapotlanejo,Jalisco ^-^

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  4. I have been making these for years. My grandmother made them for me when I was little. I have adjusted the recipe though, since I don't have the original, but I am pretty sure she always used fresh grated sharp cheese. If you haven't tried it this way you should also, baking the enchiladas makes them taste awesome, just add a little more of the red sauce so they don't dry out too much and leave out the lettuce. We always have them at Christmas and I usually make them on request for family members birthday's hardly ever for non-family members. Once you've had them enchilades with meat pale by comparison.

    Thanks for this post.

    ReplyDelete
  5. Have you ever heard of a white rice and corn dish with crema? My sister n law makes this. It smells a little strange, kind of like elotes,but without the chile pepper. I wanted to know if it was a commonly made dish, she is from mexico and my family isn't. I am not sure which region she is from. I left the last post about the enchiladas.
    Mercedes

    ReplyDelete
  6. Hi Mercedes! Thank you so much for taking the time to leave a comment. I agree, these enchiladas are even better with a sharp cheese. Unfortunately, sharp cheeses aren't easily found in Mexico.

    As for the rice dish, I ate a rice casserole once, prepared by a friend from Morelia that was made with Cream of Corn soup, but she added roasted poblano peppers. I will ask her for the recipe.

    ReplyDelete
  7. My MIL makes these and I tried a few times to do it and they just don't taste like hers.  So we always trade off. I make her the green enchiladas (a Rick Bayless recipe that her and my husband go crazy for) and she makes me these red enchiladas with the potatos.  Sometimes she does add chicken.  Either way I LOVE them!  Maybe I will try your recipe and see how it goes! 

    Girl, you don't know how much I wish I found your blog years ago!  It would have made things so much easier.  I cook mostly American food.  I blog surf looking for recipes that I can find the ingredients for down here.  But, my husband would love it if I cooked more Mexican food.  You rock!

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  8. I love making Mexican dishes. I'm half Italian and half German and make family recipes that are economical meals and delicious, but so are Mexican dishes, and so tasty and pretty.

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  9. That looks so delicious! I never thought about just folding in half the tortilla when making enchiladas. I always strugling by rolling them like a taquito. This!! this is the way to do it =) Thanks Leslie for the lovely recipe!

    Haydee

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  10. I made these and they were a total success. Super excited.. Thanks for the recipe. I am super excited to make more of you dishes..

    Sylvia

    ReplyDelete
  11. I made these and they were a total success. Super excited.. Thanks for the recipe. I am super excited to make more of you dishes..

    Sylvia

    ReplyDelete
  12. mui buenas recetas buenisimas me recuerdan mi guadalajara.......las fotos son lo maximo x que no te tienes que imajinar como quedan.....felicidadez otra ves ...att rosy limon

    ReplyDelete

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