Hmmm ich schon wieder mal weil micht das ATC im stich gelassen hat 
Enchiladas Potosinas
Zutaten:
75 g dried ancho chiles, seeds and membranes removed
250 ml hot water
1 tablespoon lard
1 tablespoon oil
60 g onions, minced
155 g queso fresco, crumbled (or feta cheese)
500 g masa dough
1/2 teaspoon salt
oil (for frying)
Zubereitung:
1
Heat a comal or iron skillet over medium heat. Place the chiles in
the hot skillet, using a spatula to press them against it lightly. Turn
them so that both sides begin to change color. This will take about 1-2
minutes. Be careful not to burn them. Soak in the hot water for 25
minutes. Then purée chiles in a blender with 1/2 cup of the water in
which they soaked. Melt the lard in a small skillet, add the chile purée
and sauté for 5 minutes. Set aside.
2
Heat the oil in a small skillet, add the onion and sauté until
transparent. Remove from the heat and stir in the cheese. Add 1
tablespoon of the chile purée and stir well. Set aside.
3
Place the masa in a bowl, add the remaining chile purée and the salt
and knead until all the ingredients are thoroughly combined. Cover with
a damp cloth and let rest for 20 minutes.
4
Form the masa into balls, place between 2 pieces of plastic in a
tortilla press, flatten to form circles (about 3"). Remove the plastic.
Spread the cheese mixture in the middle of each circle, leaving a narrow
margin. Fold the circles in half and press the edges to seal.
5
Heat a comal or iron skillet and toast the enchiladas for 2 or 3
minutes on each side or until the masa changes color and seems cooked.
Heat 1/2 inch (1 cm) oil in a skillet, add the enchiladas 2 or 3 at a
time and fry for 3 or 4 minutes on each side. Drain.
http://www.food.com/recipe/enchiladas-potosinas-437359
Bon appetit!
