Sonoran Style Red Enchiladas
Sonoran-Style Red Enchiladas 2 cups Masa Harina® 2 ounces mild Cheddar cheese, grated 1 small baking potato, cooked, peeled and grated 1 teaspoon baking powder 1 teaspoon salt 1 cu...
Ingredients
- 2cupmasa harina®
- 2ouncemild cheddar cheese, grated
- 1small baking potato, cooked, peeled and grated
- 1teaspoonbaking powder
- 1teaspoonsalt
- 1cupwater, or more as needed
Directions
- 1
Sonoran-Style Red Enchiladas 2 cups Masa Harina® 2 ounces mild Cheddar cheese, grated 1 small baking potato, cooked, peeled and grated 1 tea
- 2
Mix in the water until dough is smooth and moist, but not sticky
- 3
Shape dough into 8 balls about 2 to 2 1/2 inches in diameter
- 4
Between sheets of wax paper, roll the balls into tortillas about 4 inches in diameter
- 5
Heat 1 to 2 inches of vegetable oil in a small skillet until the oil ripples
- 6
Dip a tortilla into the oil and fry until light brown and crisped, but still chewy
- 7
Repeat with remaining tortillas, then drain them
- 8
Put 2 tortillas on heatproof serving plates