History says that the Enchiladas Potosinas were born accidentally when Doña Cristina Jalomo (1874 – 1973) of the municipality of Soledad, which at that time was a distant town in the city of San Luis Potosí and that today is part of the conurbation area, took her nixtamal mass to the mill of the town in which they also ground bell peppers, very typical of the orchards of Soledad, to contaminate their mass with the itch and color of the peppers gave them a very special flavor that first conquered their family, their neighbors and finally to locals and people from all over Mexico. And well, the rest is history, so if one day they go to San Luis Potosí, take a tour of Soledad to try the authentic Enchiladas Potosinas, meanwhile here I share the original recipe they provided us in the municipality of Soledad.

Ingredients (for 6 servings)

75 grams of wide chili (deveined and seeded)

1 cup of hot water

A spoonful of butter

1 splash of oil

1/4 cup finely chopped onion

1 1/4 cups shredded fresh cheese

1/2 kilo of nixtamalized corn dough

1/2 tablespoon salt

Frying oil

Process

Roast the peppers and let them soak in hot water for 25 minutes. Puree them in a food processor with 1/2 cup of water in which they were soaked.

Melt the butter in a small skillet and add the onion, sauté until golden brown. Remove from heat and mix with the cheese, add a tablespoon of the ground peppers and mix. Reserve.

Put the corn dough in a bowl and add the rest of the ground peppers and salt. Knead for 5 minutes until the ingredients are fully mixed. Cover with a damp cloth and let stand for 20 minutes.

Take balls of dough and put between two plastics in a tortilla presser. Flatten and make tortillas; Put a tablespoon of the cheese mixture in the center of each tortilla and fold them in half by pressing the edges to seal. Repeat with the rest of the dough and the filling. (They come out like 12 medium enchiladas).

In a griddle roast the enchiladas for 2-3 minutes on each side. The dough should change color and look cooked. In a pan with plenty of oil, fry the enchiladas, previously roasted, for 3-4 minutes on each side and drain on a paper towel.

Accompany with fresh cream, guacamole and lettuce or beans.

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