Enchiladas Potosinas Vegan

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Vegan Enchiladas Potosinas! Easy recipe. • (Version en Español comienza al minuto 6:18) • 🌱Instagram: https://www.instagram.com/masvegan_/?... • 🌱Vegan Queso Fresco Recipe: • Video • • Enchiladas Potosinas Recipe • ●Prepare the masa as the package calls for with a small change: • 2 cup Masa flour *nixtamalizada if possible (I used Maseca brand). • 1 tsp sea salt • 1 cup water *save the rest of the water that the package calls for, for later. • Knead the masa just enough to incorporate the ingredients. • Cover and set the partially hydrated masa aside. • • ●Guajillo Sauce: • 4 Guajillo peppers or California peppers *remove seeds and stems. • 1 garlic clove • 1/2 tsp sea salt • 1/2 cup water (reserved from masa). • Simmer water, turn off flame before water comes to a boil. Submerge the dry guajillo peppers in the hot water until they become hydrated and tender, about 20 minutes. • When the guajillo peppers are soft/tender remove from water (toss the water they cooked in, it’s not clean and may have debris from the peppers). • Place the soft guajillo peppers in a blender cup with garlic, salt and water *reserved from masa. • Blend until smooth. • Using a colander add the blended sauce to the partially hydrated masa. • Knead the masa for at least 5 minutes until the red sauce is well incorporated, the masa should feel soft with a fluffy texture. • Form a ball with the masa. • Cover with a kitchen towel, set aside. This is a good time to make the salsa for the filling. • • ●Filling: • 1 cup vegan queso fresco -Crumbled • 1/2 cup roasted salsa • Mix in a bowl. • • ●Forming Enchiladas Potosinas: • Form 2 oz masa balls (give or take) *about the size of a golf ball. • If using a tortilla press, line with 2 plastic sheets, cut out of a plastic bag, place one on each side of the tortilla press. • Place a masa ball at a time in the center of the tortilla press. • Close tortilla press, hold down until you form a tortilla *For reference mine were between 5 inch to 5-1/2 inch in diameter. • ●Scoop 1 Tbsp of filling onto the center of the tortilla *more if needed, try not to over fill. • Spread filling, leaving space between the edge so it doesn’t spill out. • Lightly wet the inside edge of the tortilla with water. • Close tortilla into taco shape, press down on the edges to seal shut. • ●Pre heat griddle over a low - medium flame, when it’s really hot you can lower the flame to keep them from burning. • *Optional: Spread 1/2 - 1 tsp avocado oil over griddle. • ● Place the Enchiladas Potosinas on the griddle. Cook for approximately 5 minutes on *each side. • You could also cover the enchiladas potosinas with a lid, this will sort of steam them. • Flip when the masa unticks itself, this is also a good indicator that it has cooked through on that side. It should look toasted. • When both sides are cooked, remove from griddle. • *You could also deep fry your Enchiladas Potosinas if you’d prefer! • • 🌶Roasted Salsa Recipe: • (Watch step by step on my Instagram Highlights: https://www.instagram.com/masveganfoo...) • 4 roma tomatoes • 2 tomatillos -remove husks, rinse clean. • 3 garlic cloves *leave skin. • 1 wedge of onion • 3-5 serrano peppers + more to taste (Mix and match peppers like habanero if you’d like). • 1/2 cup water -adjust if necessary. • 1 tsp sea salt -add more to taste. • Preheat griddle over a low - medium flame • *Optional: Line griddle with foil paper for a hassle free clean up. • Place tomatoes, tomatillos, garlic cloves, onion wedge and serrano peppers on griddle, rotate them as they char. • When the veggies are tender and charred remove from griddle. • Place roasted veggies in a blender cup *Remove garlic skin before blending. • Add water and salt *remember to adjust if necessary. • Blend until smooth or hand mash in a molcajete (Mexican mortar and pestle). • Once blended you can serve right away or bring to a simmer in a small saucepan. • *This step is optional but it does bring the salsa together and removes some of the natural pectin. • • ♥️Serve your Enchiladas Potosinas right away while they're warm. • Top with crisp iceberg lettuce, crumbled vegan queso fresco, vegan sour cream, diced tomatoes and spicy salsa. • • #veganmexicanfood #enchiladaspotosinas #veganrecipes • #recetasveganas,

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