24584 Enchiladas Potosinas (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Enchiladas Potosinas (Gluten-Free)

Easy to make, and yummy to eat, these enchiladas are more like quesadillas.


These tasty enchiladas are more like quesadillas. Photo: CC--Martha Silva

Celiac.com 11/22/2016 - These aren't enchiladas like you might be used to. These are typical of the cuisine of the cuisine of the state of San Luis Potosí, in central Mexico. They are more like quesadilas. Make them with fresh, home made tortillas if you can. Yum!

Ingredients:

  • 1 dozen corn tortillas (or use fresh masa and make from scratch)
  • ¼ cup vegetable oil
  • 5 ounces of saltierra potosino cheese, or Mexican-style cheese like Manchego
  • 4 chiles chinos, or guajillo chiles
  • salsa verde, as desired
  • salt


Directions:
Cook the red chiles, grind and strain them, taking care not to add too much water. The sauce should be a bit thick.

Ads by Google:

The filling is prepared with grated cheese, cooked tomato, if desired, and a splash of salsa verde.

Warm the small tortillas lightly in a frying pan, then add a little of the filling, and double them over like quesadillas, and cook them in the cast iron frying pan, taking care to turn them only once. If using fresh masa, form small tortillas, add a little of the filling, double them like quesadillas, and cook them on the comal or frying pan.

Serve warm, with guacamole, refried beans, and chiles in vinegar. Top with red chile sauce as desired.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hey, I had Hashi's some 15 years prior to my celiac disease diagnosis. My doc put me on a very lose dose of Armour. It did bring down my antibodies (by half), but they were extremely high to begin with (anything over 30 was positive and mine initially were close to 4,000). My nodules and enlargement stayed constant. Both actually went away since I have been gluten free! Like Gemini, I am on Armour for life! But that's okay. Just had my TPO checked yesterday, in fact, and now the number is 360. So, better, but that lab range is anything over 15 is positive. No reappearance of the nodules or enlargement. I am also on a low carb high fat diet to treat my diabetes too.

Yes! Call University of Chicago! Switching you from one medication that's not working to another and back again isn't helping you. It's definitely time to look at something else. I'm so sorry that you're not feeling better.

The global market for new drugs to treat celiac disease is set to surge strongly by 2021, according to the latest market report from Persistence Market Research. The company's Celiac Drugs Market report offers in-depth analysis of overall market trends, macro-economic indicators, and governing factors, along with the projected strength of individual market segments. The report also offers geographical breakdowns of the various market factors and the specific market segments they influence. View the full article

Thanks all. I took you advice and I just went for a walk instead of doing intense cardio. I'm feeling quite a bit better today but since it's friday I'm gonna rest it up also

I've posted about this before, but I'm about 14 weeks in and have seen very little improvement. Did any of you take a long time to feel better, and do you think I should cast my doubts aside?