Enchiladas Potosinas (Red Masa Pockets with Cheese)
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Ingredients
- 300 g masa harina
- 2 tbsp ancho chilli paste
- 150 g feta cheese
- 200 g tomatoes
- 0.5 onion
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 12.2 g
- Carbohydrate
- 62.5 g
- of which sugars
- 5.1 g
- Fat
- 21.1 g
- of which saturates
- 7.2 g
- Fibre
- 5.8 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the masa harina with the ancho chilli paste and 220ml warm water to make a soft red dough.
- 2
Divide into 8 balls, flatten into discs, and place a little crumbled feta cheese on one half of each.
- 3
Fold the dough over the cheese and press the edges to seal.
- 4
Fry the pockets in the sunflower oil for 2-3 minutes a side until crisp and golden.
- 5
Scatter with chopped tomatoes and onion before serving.
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