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Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Drain all the liquid and transfer to the blender. Add 1/2 cup of water, and spices listed. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.
In a bowl, combine the masa harina, salt and baking soda. In another bowl, combine the chile sauce, warm water and olive oil. Add the dry to the wet until the dough forms. Cover with plastic wrap and set aside for 30 minutes.
Preheat a skillet medium heat for 5 minutes. While the skillet is heating, roll 12 equal masa balls. Transfer the dough balls to a large plate and keep covered with plastic. Line your tortilla press w/ a quart size freezer back,cut to size of tortilla press(leaving fold uncut).
Press the masa ball to about 4 to 4 1/2 inches. While still in plastic, add about 1 1/2 tablespoons cheese/salsa mixture. Using the plastic, fold over to form a taco shape. Press around filling to to push out some of the air. Gently press edges together.
Brush skillet with oil . Remove enchilada from plastic and place on preheated skillet. Brush top sides with oil. Cover the skillet. This will help create a little steam and cook the masa through. Cook for about 2 to 3 minutes per side. Transfer to a plate, do not stack them. Now I like to serve them like this. Some people like to fry them in a little more oil for extra crispiness. Garnish with lettuce, mexican crema, onions, avocado and salsa. Yields 4 to 6 servings.