TRADITIONAL HUASTECA POTOSINA´S DISH: HUASTECAN ENCHILADAS
In the Huasteca Potosina, the gastronomy is unmatched, among some of its culinary delights the following stand out: the acamayas, a kind of freshwater prawn; the ball cheeses filled with cream; the bocoles; the gigantic zacahuil, which is a tamale that can weigh up to 30 kilos, wrapped in banana leaves and stuffed with chicken, turkey, and pork loin; in addition to the traditional huasteca enchiladas accompanied by cecina and that is what we will cook today.
Huasteca enchiladas are typical of the Huasteca Potosina. There are several versions, but the classic recipe is this. Some sides are served with jerky, fried chicken pieces, or a casserole of fried potatoes and carrots.
For the green sauce: ½ kilogram of green tomatillo, ½ onion, 2 cloves of garlic, 1 Cuaresmeño chile, 1 sprig of fresh coriander, 1 tablespoon of vegetable oil, 1 teaspoon of Powdered bouillon.
For the red sauce: ½ kilogram of tomato, ½ onion, 2 cloves of garlic, ¼ cup of ground chipotle chili pepper in adobo sauce, 1 sprig of fresh parsley, 1 teaspoon of powdered bouillon
For the Huasteca enchiladas: 4 tablespoons of vegetable oil, 24 corn tortillas, ½ cup of grated Cotija cheese, 3 sliced avocados, ¼ cup of fresh cilantro.
Instructions: For the red sauce: On a griddle, roast the tomatoes, onion, and garlic cloves over medium heat. Try to turn them constantly so they roast evenly and don’t burn. When you see them golden brown, transfer them to the blender or food processor. Add the chipotle pepper in adobo sauce and the parsley. Blend until you get a thick sauce. Heat a pot over medium heat with the oil and when it is hot, strain the sauce and add it. Lower the heat, season with the Powder bouillon and let the sauce cook for at least 20 minutes or until you see that the tomato has already released all its water and the texture of the sauce is thick. Now , prepare the enchiladas
For the huasteca enchiladas: Heat a little oil in a large frying pan or griddle. Cover half of the tortillas with green sauce and the other half with red sauce. Place the tortillas in the pan and let them cool down a bit. Do it one by one. Leave them on the fire for a couple of minutes, then close them in half, like enchiladas. Fill each one with sauce (green or red). When you see them golden brown, serve two enchiladas of each sauce per plate. If you see that the enchiladas got too dry, you can add a little more sauce on top. Sprinkle some grated Cotija cheese on top. Serve half a sliced avocado per plate and garnish with fresh cilantro leaves. Ready! Enjoy your huasteca enchiladas!
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