Directions

Prepare the Red Chile-Infused Tortillas

1. Begin by placing dried chiles in a saucepan and covering them with water. Bring water to a boil, then reduce the heat to low and simmer the chiles for 10 minutes. Once softened, use tongs or a slotted spoon to transfer the chiles to a blender. Add 1 cup of the cooking water and pinch of salt. Blend the mixture on high until smooth, then strain the sauce through a wire mesh strainer and set aside.

2. In a mixing bowl, combine the masa harina with 1 cup of the prepared chile sauce and 1 cup of warm water from softening the chiles. Mix thoroughly until a dough forms. If the dough is too sticky, add a bit more masa harina; if it’s too dry, incorporate a little more liquid. Cover the bowl with plastic wrap and let it rest for 15 minutes while you preheat the griddle.

3. Heat a comal or heavy stove-top griddle pan over medium heat. While the pan is heating, shape the masa into 15-20 golf ball-sized balls. Transfer them to a large plate and cover them with a moist towel. Line your tortilla press with liners.

4. Press each masa ball into a tortilla about 5-6 inches in diameter. Carefully remove the tortilla from the press, peel off the plastic, and place onto the hot comal. Cook for about 25-30 seconds, then flip again. The tortilla should inflate slightly; gently press it with your finger or a spatula to encourage more inflation. Flip it quickly one more time, then transfer it to a tortilla warmer.

Prepare the Enchiladas

1. Mix the crumbled queso with the diced onions.

2. In a large skillet, drizzle in just enough oil to cover the bottom. Preheat over medium heat. Once hot, add 2-3 tortillas. Cook for 30 seconds per side until soft and pliable. Place between pieces of foil until all tortillas are cooked.

3. Let the tortillas steam for about 5 minutes. In a separate skillet, fry the potatoes in ⅓ cup preheated oil until golden brown and crispy. Season with salt and pepper.

4. Fill each tortilla with about 3 tbsp of queso fresco and onion mixture down the center. Roll tightly and transfer to serving plates, seam side down.

5. Squeeze or drizzle crema over enchiladas and top with additional queso fresco. Serve with fried potatoes on one side and lettuce topped with tomatoes and avocado on the other side. Serve immediately. ¡Provecho!