A vegetarian dish that looks really good

[Bryan Simmons]

https://mexicanfoodjournal.com/enchiladas-potosinas/
It says it can be made with either chicken broth or
vegetable broth, and anyway, that's just the sauce.
The main thing is good tortillas dipped in guajillo
puree, filled with cheese and fried. I have a particular
fondness for guajillos.

--Bryan

[odlayo]

That's not really a recipe for enchiladas potosinas. Potosi-style enchiladas are unusual because they’re made with reddish masa spiked with chile pulp (often ancho, though guajillo is common too), not merely tortillas dipped in chile sauce like standard enchiladas. If you're interested you can find plenty of recipes for real enchiladas potosinas. Here's one chosen almost at random.

Enchiladas Potosinas
https://pinaenlacocina.com/enchiladas-potosinas-red-chile-tortilla-cheese-enchiladas/

[Bumbax]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Bryan Simmons]

Thank you. What is your opinion on adding powdered
guajillo (which I already have) to the dough. I also don't
understand the need for the baking soda. I know that
the chiles are somewhat acidy, but the masa dough
starts out fairly alkaline to begin with, especially if it's
freshly made.

--Bryan

[odlayo]

On Saturday, February 19, 2022 at 7:10:09 PM UTC-6, bryang...@gmail.com wrote:
> Thank you. What is your opinion on adding powdered
> guajillo (which I already have) to the dough. I also don't
> understand the need for the baking soda. I know that
> the chiles are somewhat acidy, but the masa dough
> starts out fairly alkaline to begin with, especially if it's
> freshly made.

You're welcome. It should be fun to play around with. It's really an excellent dish that makes you wonder why chile-infused masa isn't more common. I hasten to mention I've never made enchiladas potosinas but have eaten them. I wouldn't rely too much on that recipe I linked to. I chose it largely because of the good photos and didn't even notice the addition of baking soda. I imagine simply sprinkling in some ground guajillo would at least get you close (you might need a little liquid to get the masa consistency right). Next time you have masa, why not try a small experimental batch of guajillo tortillas? If it's a real failure you'll still have your originally-planned dinner.

I'm sure I'm not telling you anything new, but if you're going to the trouble of making your own tortillas try to buy some real masa. Masa harina is an inferior shortcut. It's definitely used in Mexico, but it's sort of the Mexican equivalent of canned cream of mushroom soup. If you're serious about making tortillas, a press is a worthwhile investment. If you shop around or look on eBay it shouldn't be too expensive.

[Bryan Simmons]

I have the corn and the lime, and the addition of masa harina
is supposed to be used to take up the extra moisture from
the freshly processed corn. Perhaps the dry powdered
guajillo would minimize the need for additional masa harina.
I'm not shooting for perfect. Heck, I've only been making
fresh egg noodles for about 10-12 years. In my limited
experience, I've found masa hard to work with, whereas
the higher gluten wheat flours are simple with a wood
board and French rolling pin.

I guess that I do need to buy a tortilla press, and by trial
and error get the moisture content of the masa dough
right.

--Bryan

[Jumbax]

> the higher gluten wheatUhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))) flours are simple with a wood

> board and French rolling pin.
>
> I guess that I do need to buy a tortilla press, and by trial
> and error get the moisture content of the masa dough
> right.
>
> --Bryan
>

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[odlayo]

I'm a little unclear what you’ve tried already. Have you made tortillas using professionally-prepared masa with no added masa harina or wheat flour? If not, I think you’d be wise to do it the classic way at least once or twice before making too many modifications (some might be necessary). Most local tortillerías should be happy to sell freshly milled masa by the pound.

[bruce bowser]

A pizza with cheese, plenty of salt, tomatoes, mushrooms, onions and jalapeños is the best veggie dish.

[Bruce 6.2]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))