Enchiladas Potosinas (Potosi Style)

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• 1 pkt ancho chillies. Seeds and membranes removed
• 1 cup hot water
• 1 TBS lard or vegetable shortening
• 1 TBS oil
• 1/4 cup minced onion
• 1 1/4 cups crumbled feta cheese
• 2 cups Masa Harina
• 2 cups water
• 1/2 tsp salt
• oil for frying
• Shredded lettuce for garnish
• Sour cream for garnish

DIRECTIONS:

1. Roast the chillies on a dry medium heat skillet. be careful not to burn them. then soak in the hot water for 25 minutes. Then puree in a blender with 1/2 cup of the water in which they soaked.
2. Melt he shortening in a small skillet, add the chillies puree and sauté for 5 minutes. Set aside.
3. in another skillet, heat the oil, add the onion and sauté until transparent. Remove from the heat and stir in the cheese. Add 1 TBS of the chilli puree and stir well. Set aside.
4. Place the Masa Harina in a deep bowl. add the 2 cups of water and start needing with your hands until a soft, non sticky dough is achieved. Add the remaining child pure and the salt and knead for 5 minutes or until all the ingredients are thoroughly combined. cover with a damp cloth and rest for 20 minutes.
5. Form the masa into balls about the size of walnuts, place between 2 plastic sheets in a tortilla press and flatten to form circles of about 7.5 cm in diameter. Remove the plastic. Spread a TBS of the cheese mixture in the middle of each circle, leaving a narrow margin. For the circles in half and press the edges to seal.
6. Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes colour and seems cooked. (The enchiladas can be prepared in advance until this point and refrigerated for up to 3 hours.)
7. Heat 1 cm of oil in a skillet, add 2 or 3 enchiladas at a time and fry for 3 or 4 minutes on each side. Drain and serve.
8. Garnish with shredded lettuce and sour cream.

Buen Provecho!