Enchiladas Potosinas
[Vegan]

Dough:

1. De-stem and seed the guajillo chiles. Add them to a pot of water with tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes, or until the chiles are soft.
2. Separate the guajillo chiles from the other vegetables and add them to a blender with ½ cup of water. Mix on high until smooth.
3. In a large mixing bowl, add the masa harina and salt, whisking to incorporate. Then, add in 1 ½ cups very warm water and 3 tablespoon of the guajillo chile paste.
4. Knead the dough to form a ball that's quite moist, but not coming off on your hands too much. Keep rolling and pressing for 5-10 minutes, or until the dough is smooth. Cover and set aside.

Filling:

1. Drain and add the cooked tomatoes, tomatillo, de-stemmed serrano peppers, 1 tablespoon guajillo chile paste, and a pinch of salt to a food processor or blender. Mix on high until smooth.
2. Heat about 1-2 teaspoon olive oil in a saucepan over medium. Sauté the diced onions for 2-3 minutes, then add in the minced garlic.
3. Cook for another 1-2 minutes, then slowly pour the salsa in through a mesh strainer and bring it to a low boil.
4. Once boiling, reduce the heat and simmer for 10-12 minutes, stirring frequently. Remove the salsa from heat, allow it to cool, then mix it with crumbled queso fresco.

Press:

1. If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the dough).
2. Start breaking off pieces of the dough (~ 50g each). Roll each piece of dough in between your palms until smooth. Open the press and place the ball in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.
3. If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish, plate, or rolling pin to flatten.

Cook:

1. Heat a skillet over medium, then add in the tortilla and cook on the first side. Remove from heat, add a scoop of filling to the uncooked side, wet the edges with water, fold the tortilla in half, and pinch the edges to seal it.
2. Add the folded tortilla back into the pan and cook on each side for another 1-2 minutes. Remove from heat and continue this process with the rest of the tortillas.
3. Heat ~½ cup neutral oil in a pan over medium. Shallow fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes.
4. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve while warm with toppings like shredded lettuce, cotija cheese, crema, and diced white onion. Happy eating!