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Enchiladas Potosinas Recipe

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3.9 from 3 reviews

Enchiladas Potosinas are a traditional Mexican dish from San Luis Potosí, featuring corn tortillas infused with a spicy and flavorful guajillo chile paste. Filled with a cheesy and savory tomato-tomatillo salsa mixture, these enchiladas are lightly fried to golden perfection and served with fresh toppings like shredded lettuce, cotija cheese, crema, and diced onions for an authentic and delicious meal.

Ingredients

For the Guajillo Chile Paste

  • 5 guajillo chiles ($0.20)
  • 2 Roma tomatoes ($0.32)
  • 1 tomatillo ($0.06)
  • 1-2 serrano peppers ($0.04)
  • ¼ small white onion, diced ($0.06)
  • 2 cloves garlic ($0.08)
  • ¼ tsp salt, or to taste ($0.01)
  • ½ cup water (for blending)

For the Dough

  • 2 cups masa harina ($0.25)
  • ¼ tsp salt ($0.01)
  • 1 ½ cups warm water ($0.01)
  • 3 tbsp guajillo chile paste (from above)

For the Filling

  • Cooked tomatoes, tomatillo, serrano peppers (from the chile paste preparation)
  • 1 tbsp guajillo chile paste
  • 1 tsp salt (pinch)
  • ½ recipe queso fresco, crumbled ($1.40)
  • 1-2 tsp olive oil ($0.04)
  • ¼ small white onion, diced (for sautéing)
  • 2 cloves garlic, minced (for sautéing)

For Cooking and Serving

  • ½ cup neutral oil ($0.36) for frying
  • Shredded lettuce (to serve)
  • Queso cotija (to serve)
  • Diced white onions (to serve)
  • Mexican crema (to serve)

Instructions

  1. Prepare the Guajillo Chile Paste: De-stem and seed the guajillo chiles. In a pot of water, add the chiles, Roma tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes until the chiles are soft. Separate the chiles from the vegetables and blend them with ½ cup of water on high until smooth to create the chile paste.
  2. Make the Dough: In a large mixing bowl, whisk together masa harina and salt. Add 1 ½ cups of very warm water and 3 tablespoons of the guajillo chile paste. Knead the dough for 5-10 minutes until it forms a smooth, moist ball that doesn’t stick excessively to your hands. Cover and set aside to rest.
  3. Prepare the Filling: Drain the cooked tomatoes, tomatillo, and serrano peppers. Add them along with 1 tablespoon of guajillo chile paste and a pinch of salt to a blender or food processor. Blend on high until smooth. In a saucepan, heat 1-2 teaspoons of olive oil over medium heat. Sauté the diced onion for 2-3 minutes, add minced garlic and cook for another 1-2 minutes. Strain the salsa through a mesh strainer into the pan, bring to a low boil, then reduce heat and simmer for 10-12 minutes, stirring frequently. Remove from heat, cool, then mix in crumbled queso fresco.
  4. Shape the Tortillas: Use a tortilla press with two pieces of plastic or wax paper cut to fit. Break off 50g pieces of dough and roll into smooth balls. Place each ball between the plastic sheets and press to flatten into tortillas. If no press is available, flatten between plastic sheets using the bottom of a baking dish or rolling pin.
  5. Cook and Stuff Tortillas: Heat a skillet over medium heat and cook a tortilla on one side. Remove from heat, place a scoop of filling on the uncooked side, wet the edges with water, fold in half, and pinch edges to seal.
  6. Finish Cooking on Skillet: Return the folded tortilla to the skillet and cook for 1-2 minutes on each side to lightly cook and seal the edges. Repeat with the remaining tortillas.
  7. Shallow Fry the Enchiladas: Heat ½ cup neutral oil in a pan over medium heat. Fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes. Drain on paper towels to remove excess oil.
  8. Serve: Serve the enchiladas warm topped with shredded lettuce, queso cotija, diced white onions, and Mexican crema for an authentic taste.

Notes

  • The guajillo chile paste is key to the flavor and vibrant color of these enchiladas.
  • Use plastic or wax paper in the tortilla press to prevent sticking and make shaping easier.
  • If you prefer less spicy enchiladas, reduce the amount of serrano peppers or omit them.
  • Keep the dough covered while working to prevent it from drying out.
  • Shallow frying onions the tortillas creates a nice crisp texture while keeping the inside soft and flavorful.
  • These enchiladas are best served immediately to enjoy their full flavor and texture.

Find it online: https://marthatasty.com/enchiladas-potosinas-recipe/