Enchiladas Potosinas (Authentic Recipe for the Home Cook)
Enchiladas Potosinas are spicy, cheese-stuffed red masa turnovers from San Luis Potosí. The masa is tinted with chile guajillo and filled with melted queso, then folded and griddled until crispy. They’re bold, portable, and deeply traditional—perfect with a side of lettuce, crema, and avocado.
Ingredients
- For the Masa:
- 2 cups masa harina
- 1 cup water plus more as needed
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles
- 1 garlic clove
- Salt to taste
- For the Filling:
- 1 ½ cups shredded queso Chihuahua or Oaxaca
- ½ cup sautéed chile pasado or roasted poblano optional
- For Frying:
- ¼ cup vegetable oil
- To Serve:
- Lettuce crema, sliced avocado, pickled jalapeños (optional
Instructions
- Prepare the chile puree: Toast chiles on a dry skillet until fragrant. Soak in hot water for 15–20 minutes, then blend with garlic and a pinch of salt. Strain for smoothness.
- Make the masa: In a bowl, mix masa harina, water, salt, and 2–3 tablespoons of the chile puree. Knead until smooth and red in color. Adjust water as needed.
- Shape the tortillas: Roll masa into golf ball-sized pieces. Press each into a tortilla using a tortilla press or between two plastic sheets.
- Fill and fold: Add cheese (and chile, if using) to one half. Fold like a turnover and seal edges gently.
- Cook: Heat oil on a comal or skillet. Cook enchiladas until crisp and golden on both sides, about 3–4 minutes per side.
- Serve: Plate with lettuce, crema, avocado, and jalapeños—or eat them as-is straight from the pan.