To prepare Dough, bring a small saucepan of water to a boil. Add chiles, remove from the heat, and set aside to soften, 6-10 minutes.
In a blender, blend chiles, adding water from saucepan if needed to make a smooth paste. In a large bowl, combine chile mixture, masa harina, and salt. Gradually add 4 cups warm water, mixing by hand until incorporated. Add more as needed and continue kneading dough to a soft consistency (if it’s dry and crumbly, add more water; if it sticks to your hands add more masa harina or let it dry for a while). Cover the bowl with cloth.
To prepare Filling, in a medium bowl, combine cheeses. Add onion, tomatillo, jalapeno, and garlic powder.
To prepare Enchiladas, shape Dough into balls about the size of a small lime. One ball at a time, use a tortilla press and 2 sheets of plastic wrap to press into a thick tortilla, about 5-inches wide. Top with 1/2 tablespoon Filling, fold, and seal. Repeat with remaining Dough. In a large skillet over medium-high, heat lard. A few at a time, carefully add Enchiladas and cook until crisp, 2-3 minutes per side. Transfer to a cooling rack and repeat with remaining enchiladas. Serve topped with lettuce, tomatoes, crema, cotija cheese, and a squeeze of lime juice.
Recipe courtesy of Chef Victoria Elizondo, Cochinita & Co/Cochi’s Taqueria, Houston, Texas.
2022 Cal Mex Invitational Appetizer Category Winner
