Enchiladas Potosinas Recipe
There’s something incredibly magical about Enchiladas Potosinas that instantly transports you straight to the heart of Mexico with every bite. These flavorful stuffed tortillas boast a beautiful balance of smoky guajillo chiles, subtle heat from serrano peppers, and the creamy tang of queso fresco that melts perfectly into the masa dough. Crispy on the outside but tender and savory inside, Enchiladas Potosinas are more than just a meal—they’re a celebration of textures and bold, comforting flavors that you’ll want to share with everyone you love. Trust me, once you try these, they’ll become a cherished addition to your culinary repertoire.
Ingredients You’ll Need
This recipe comes together with simple, thoughtfully chosen ingredients that play essential roles in building the enchanting flavors and textures of Enchiladas Potosinas. From fresh veggies to vibrant dried chiles, each component contributes not only to taste but also to the authentic color and texture that define this dish.
- 2 Roma tomatoes: Provide a mild sweetness and juicy base for the sauce.
- 1 tomatillo: Adds a bright, tangy contrast that balances the chiles’ smoky heat.
- ¼ small white onion, diced: Delivers crunch and a touch of sharpness in the filling.
- 2 cloves garlic: Offers aromatic depth and warmth to the salsa.
- 1-2 serrano peppers: Bring a lively kick—adjust based on your spice preference.
- ¼ tsp salt, or to taste: Enhances every flavor without overpowering.
- 1-2 tsp olive oil: Used to gently sauté and build richness.
- ½ recipe queso fresco: The creamy, crumbly cheese that adds luscious texture inside the enchiladas.
- 5 guajillo chiles: Essential dried chiles that provide a deep smoky flavor and vibrant red color.
- 2 cups masa harina: The finely ground corn flour that forms the foundation of the tortillas.
- ¼ tsp salt: Important for seasoning the masa dough perfectly.
- 1 ½ cups warm water: Helps bring the masa dough together with just the right consistency.
- ½ cup neutral oil: For shallow frying and achieving that irresistible golden crisp.
- Shredded lettuce: Adds fresh crunch and coolness as a garnish.
- Queso cotija: Salty sprinkle that contrasts wonderfully with the savory enchiladas.
- Diced white onions: A classic topping that provides texture and bite.
- Mexican crema: A creamy, tangy drizzle that rounds out every mouthful beautifully.
How to Make Enchiladas Potosinas
Step 1: Prepare the Guajillo Chile Base
Start by de-stemming and seeding your dried guajillo chiles for a smooth, mild smoky taste. Combine them in a pot of water alongside the Roma tomatoes, tomatillo, and serrano peppers. Bring this mixture to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes until the chiles soften completely. This step is crucial because it awakens the flavors and softens the chiles, allowing you to blend a rich, velvety chile paste that forms the heart of your dough and filling.
Step 2: Make the Guajillo Chile Paste
Remove the softened chiles from the vegetables and transfer them to a blender with half a cup of the cooking water. Blend on high until you get a perfectly smooth paste, vibrant in color and bursting with smoky undertones. This paste is your secret weapon to infuse both the masa dough and filling with irresistible flavor.
Step 3: Mix the Masa Dough
In a large bowl, whisk together your masa harina and salt to ensure even seasoning. Then add the warm water gradually alongside three tablespoons of your prepared guajillo chile paste. Knead the mixture for about 5 to 10 minutes until you have a smooth, moist dough that holds together without sticking excessively to your hands. The vibrant red hue of the dough at this point is truly inviting and speaks volumes about the layers of flavor to come.
Step 4: Craft the Spicy Filling
Drain the cooked tomatoes, tomatillo, and serrano peppers, then blend them along with a tablespoon of guajillo chile paste and a pinch of salt until silky smooth. Set a pan on medium heat, add olive oil, and sauté the diced onion for 2 to 3 minutes before tossing in minced garlic for an additional 1 to 2 minutes. Pour the blended salsa through a fine mesh strainer into the pan to remove any lumps and bring it to a gentle boil. Simmer for 10 to 12 minutes, stirring often until the salsa thickens slightly. Once cooled, mix in crumbled queso fresco, creating a creamy, spicy filling that’s bursting with authentic Mexican flavors.
Step 5: Shape the Enchiladas Potosinas
If you have a tortilla press, cut zip-lock bags or wax paper to fit inside and use them to press 50-gram dough balls flattened into perfect discs. No press? No problem—just sandwich the dough ball between plastic sheets and use the bottom of a plate or rolling pin to flatten evenly. This step is where the texture of the masa truly shines, giving you tortillas that are sturdy enough to hold the delicious filling and fold beautifully.
Step 6: Stuff and Fry the Enchiladas
Place a tortilla in a hot skillet and cook briefly on one side. Move it off the heat, add a scoop of filling to the uncooked side, slightly wet the edges, then fold it into a half-moon and pinch the edges tightly to seal in all the goodness. Return to the pan and cook 1 to 2 minutes on each side to set the seal. Then heat neutral oil in a wider pan and shallow fry the enchiladas until golden brown, about 2 to 4 minutes per batch. The frying process gives the enchiladas that impressive crispy exterior while the inside stays moist and flavorful.
How to Serve Enchiladas Potosinas
Garnishes
The true joy of Enchiladas Potosinas comes alive with the finishing touches. Top them with a handful of shredded lettuce for crisp freshness, a generous sprinkle of salty queso cotija, diced white onions for added crunch, and a drizzle of cool, tangy Mexican crema. These garnishes add dimension and balance to every bite, turning a humble plate into a vibrant feast.
Side Dishes
While Enchiladas Potosinas can certainly shine on their own, pairing them with traditional sides like refried beans, Mexican rice, or a simple avocado salad enhances your meal by adding complementary textures and flavors. A light, citrusy cucumber salad or pickled jalapeños can also brighten the plate beautifully.
Creative Ways to Present
For a fun twist, try cutting the enchiladas into smaller triangles and serving them as bite-sized appetizers at your next gathering. Alternatively, layering them in a baking dish and finishing with cheese on top creates a delicious enchilada casserole that’s perfect for potlucks or family dinners. No matter how you serve them, Enchiladas Potosinas invite everyone to dig in and enjoy a little culinary adventure.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover enchiladas in an airtight container in the refrigerator. They will stay fresh for up to three days, making them a fantastic option for quick lunches or dinners throughout the week without sacrificing flavor.
Freezing
You can freeze uncooked enchiladas before frying by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. They’ll keep beautifully for up to one month—just thaw overnight in the fridge before frying them for that perfect crispy finish.
Reheating
To reheat, place enchiladas in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through and crisped back up, about 5 to 10 minutes. Avoid microwaving to preserve that coveted crunchy exterior and the integrity of the filling.
FAQs
What makes Enchiladas Potosinas different from regular enchiladas?
Enchiladas Potosinas use a uniquely seasoned masa dough flavored with guajillo chile paste, which gives the tortillas a distinctive spicy, smoky flavor not found in typical enchiladas. They are also folded and fried, creating a delightful crispy texture that sets them apart.
Can I make Enchiladas Potosinas vegetarian?
Absolutely! This recipe as provided is vegetarian-friendly, relying on flavorful salsa and cheese filling without meat. You can also customize the filling with sautéed vegetables or beans if you wish to add more variety.
Where can I find masa harina?
Masa harina is widely available at most grocery stores, especially in the international or Latin foods aisle. You can also find it online. It’s a special corn flour treated with lime that’s essential for authentic Mexican tortillas.
Is it necessary to use guajillo chiles?
Guajillo chiles are key to authentic flavor and color in Enchiladas Potosinas, but if you can’t find them, ancho chiles can work as a substitute for a milder taste. Just keep in mind the flavor profile will change slightly.
Can I make these gluten-free?
Yes! Since masa harina is naturally gluten-free, Enchiladas Potosinas are suitable for a gluten-free diet as long as any additional ingredients you use, like cheese or crema, do not contain gluten.
Final Thoughts
Diving into Enchiladas Potosinas is more than just preparing a delicious meal—it’s an experience steeped in tradition, flavor, and the warmth of Mexican culinary heritage. Whether you’re making this recipe for family, friends, or treating yourself, the joy and satisfaction that come from crafting these colorful, flavorful enchiladas are truly incomparable. So don’t hesitate—roll up your sleeves and bring a taste of San Luis Potosí into your kitchen. You’ll be amazed at how quickly these become a beloved favorite!
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Enchiladas Potosinas Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 enchiladas 1x
- Diet: Vegetarian
Description
Enchiladas Potosinas are a traditional Mexican dish featuring corn tortillas infused with a spicy guajillo chili dough and filled with a flavorful queso fresco and tomato-based salsa. These crispy, folded enchiladas are perfect for a savory meal topped with shredded lettuce, cotija cheese, diced onions, and Mexican crema.
Ingredients
For the Dough
- 2 cups masa harina
- 5 guajillo chiles
- ¼ tsp salt
- 1 ½ cups warm water
- ½ cup neutral oil (for frying)
- 1–2 tsp olive oil (for salsa)
For the Salsa Filling
- 2 Roma tomatoes
- 1 tomatillo
- ¼ small white onion, diced
- 2 cloves garlic
- 1–2 serrano peppers
- ¼ tsp salt, or to taste
- ½ recipe queso fresco (crumbled)
For Serving
- Shredded lettuce
- Queso cotija
- Diced white onions
- Mexican crema
Instructions
- Prepare the Chili Paste: De-stem and seed the guajillo chiles. Place them in a pot of water along with Roma tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then simmer for 10-15 minutes until chiles soften. Separate the chiles and blend them with ½ cup water until smooth to create the guajillo chile paste.
- Make the Dough: In a large bowl, whisk masa harina with ¼ tsp salt. Add 1 ½ cups very warm water and 3 tbsp of the guajillo chile paste. Knead the mixture into a moist, smooth dough over 5-10 minutes. Cover and set aside.
- Prepare the Salsa Filling: Drain cooked tomatoes, tomatillo, serrano peppers, and add to a blender with 1 tbsp guajillo chile paste and a pinch of salt. Blend until smooth.
- Sauté Onions and Garlic: Heat 1-2 tsp olive oil in a saucepan over medium heat. Sauté diced onions for 2-3 minutes, then add minced garlic and cook for an additional 1-2 minutes. Slowly strain the blended salsa into the pan and bring to a low boil. Reduce heat and simmer for 10-12 minutes, stirring frequently.
- Combine Salsa and Cheese: Remove the saucepan from heat, let the salsa cool slightly, then mix in crumbled queso fresco to form the filling.
- Form Tortillas: Cut two pieces of plastic or wax paper to fit a tortilla press. Divide the dough into 50g balls, roll smooth, and press each ball between the plastics to form thin tortillas. If no press is available, flatten using a baking dish or rolling pin.
- Assemble Enchiladas: Heat a skillet over medium. Cook each tortilla on one side briefly, remove from heat, add a scoop of filling on the uncooked side, wet edges with water, fold the tortilla in half, and pinch edges to seal.
- Cook Folded Enchiladas: Return the folded enchiladas to the pan and cook each side for 1-2 minutes until lightly cooked and sealed. Repeat with remaining tortillas.
- Fry Enchiladas: Heat ½ cup neutral oil in a pan over medium heat. Shallow fry enchiladas in batches of 3-4 until golden brown, about 2-4 minutes per batch. Drain on paper towels to remove excess oil.
- Serve: Serve warm topped with shredded lettuce, queso cotija, diced white onions, and Mexican crema. Enjoy!
Notes
- The dough should be moist but not sticky; add warm water gradually if needed.
- Adjust the number of serrano peppers based on your heat preference.
- If unavailable, queso fresco can be substituted with a mild crumbly cheese.
- Use a tortilla press for best results but flattening by hand works fine.
- Shallow frying gives the enchiladas a crisp texture without being too oily.
- Leftover guajillo chile paste can be stored refrigerated for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling, Blending, Kneading, Sautéing, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 120g)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Enchiladas Potosinas, Mexican enchiladas, guajillo chile enchiladas, traditional Mexican recipe, queso fresco enchiladas
