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Distinctive red-tinted tortillas filled with cheese and ancho chile, folded and lightly fried. This vegetarian specialty from San Luis Potosí makes a unique, flavorful family appetizer.
Remove stems and seeds from ancho chilies, then toast in a dry skillet over medium heat for about 40 seconds per side to enhance flavor.
Soak the toasted chilies in hot water for 10 minutes until softened, then puree with 1/2 cup water and salt until smooth.
In a bowl, mix masa harina with the chile puree, remaining water, and salt, kneading until you have a smooth red dough.
In another bowl, combine queso fresco, chopped onion, and oregano to make the filling.
Portion the dough into balls, press each into a 5-inch circle, fill with the cheese mixture, fold and seal the edges well.
Heat vegetable oil in a skillet over medium heat and fry the enchiladas 2 minutes per side, until lightly crisp but still tender.
Drain briefly on paper towels before serving warm.
