Reserve one tablespoon of the Homemade Mexican Chile Paste for the filling

Place the mesa in a bowl; add remaining chile paste, salt and 200g of the water

Combine, kneading to form a ball

Add 100g of water through kneading process

Form dough into two equal balls (mine weighed 520g each); rest for 20 minutes sealed in plastic (or overnight, even better)

Make the filling first

Make each tortilla one at a time (instructions below)

Fill and bake each tortilla on the comal or something similar, as you make each one

Set aside all baked enchiladas potosinas to fry at the end

Place x on bottom of tomato and pepper; place each in pot with boiling water

boil each side about 30 seconds, then run under cold water

Remove skins; mince

Combine cheese with the onion, jalapeno, tomato, salt and 1 tablespoon chile puree; combine and set aside

On day two, or after resting the dough, place in food processor and puree; it should crumble

Add 50g water to the dough, to combine into a supple soft clay-like easily pliable consistency

Form one portion of the dough into twelve equal balls, keep covered in plastic or with a damp towel so they do not dry out (43g each worked well)

Place each ball between two pieces of thick plastic (zip lock bags work well) on tortilla press and flatten to achieve a 3 inch circle (Sadly, each tortilla press has its faults; I have to press lightly twice, turning each time and turning the third time to the full press to get a good even tortilla with mine: find the sweet spot on your press)

Peel the dough off of the plastic and fill it, keeping the dough tightly wrapped so it doesn't dry out

Place filled enchiladas potosinas on parchement tray covered with damp cloth or plastic wrap until ready to dry fry or fry in oil

Place dollop of filling in middle of each shell in your hand; moisten the edges on on half of the shell with water, if necessary: mine was moist enough

Press filling from both sides of the shell toward the edges, trying to ensure there is no bottom, or flat side; seal by pressing the edges of the dough together

Trim the edges, if sloppy

Cover with plastic or a damp cloth while making the remainder of the enchiladas

Cook on dry skillet or comal for 2-3 minutes on each side, until shell changes colour and appears cooked OR

Heat 1/2 inch oil in skillet, add 3-4 enchiladas at a time, frying for 1-2 minutes each (30 seconds to 1 minute, per side), until done

Drain on paper towel

Serve with crisp lettuce and Mexican crema