Enchiladas Potosinas Recipe: A Spicy Mexican Delight

If you’re craving a bold, cheesy dish packed with authentic Mexican flavor, look no further than Enchiladas Potosinas. These vibrant red tortillas, infused with chile and stuffed with creamy queso fresco, are a beloved specialty from San Luis Potosí. Whether feeding a hungry family or spicing up your dinner routine, this recipe brings a taste of Mexico to your kitchen.

Why You’ll Love These Enchiladas Potosinas

Enchiladas Potosinas are not your average enchiladas. Unlike traditional versions drenched in sauce, these are made with chile-infused masa, giving them their signature red hue and a subtle heat in every bite. Filled with a tangy tomatillo and serrano salsa mixed with crumbled queso fresco, then lightly fried to perfection, they offer a delightful crunch and a flavor that’s hard to resist.

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Ingredients

For the Filling:

• 3 ½ oz. tomatillos
• 2 serrano peppers
• 1 small garlic clove
• ¼ cup sliced white onion
• 1 tbsp vegetable oil
• 5 ½ oz. queso fresco crumbled
• Salt to taste

For the Dough:

• 1 large ancho pepper, seeds, and veins removed
• 1 ½ cups masa harina
• 1 cup warm water
• Salt to taste

For Frying and Garnish:

• ½ cup vegetable oil
• ½ chopped white onion
• ½ cup crumbled queso fresco
• ¼ cup Mexican cream or sour cream

Instructions

Prepare the Filling:

1. Roast the tomatillos, serrano peppers, garlic, and sliced onion on a griddle over medium-high heat, turning occasionally until evenly charred.
2. Blend the roasted ingredients with ¼ cup of water until coarsely pureed.
3. Heat one tablespoon of oil in a pan over medium heat. Add the salsa and cook for 6-8 minutes, seasoning with salt to taste. Allow to cool.
4. Once cooled, mix in the crumbled queso fresco. Set aside.

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Prepare the Dough:

1. Soak the ancho pepper in hot water for 20-25 minutes until softened.
2. Blend the softened pepper with 1 cup of water to create a puree.
3. In a bowl, combine masa harina with four tablespoons of the ancho pepper puree, ¾ cup of water, and salt. Mix until a soft dough forms, adding more water if necessary.
4. Knead the dough for at least 5 minutes. Divide into 12 small balls and cover with a damp cloth to prevent drying.

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Assemble and Cook:

1. Using a tortilla press, flatten each dough ball between two plastic sheets to form a circle.
2. Place the tortilla on a lightly oiled skillet over medium heat. Add a tablespoon of the cheese filling to one side and fold the tortilla, pressing the edges to seal.
3. Cook for about 30 seconds on each side until lightly browned. Remove and set aside.
4. Before serving, heat ½ cup of oil in a frying pan and lightly fry each enchilada on both sides until crispy.
5. Garnish with Mexican cream, crumbled queso fresco, and chopped white onion. Serve hot.

Cooking Tips

• Masa Consistency: If the dough feels too dry, add water and a tablespoon until it’s pliable.
• Sealing Edges: Use the back of a spoon to press the edges firmly, ensuring the filling stays inside during frying.
• Make Ahead: You can prepare the filling and dough a day in advance. Store them separately in airtight containers in the refrigerator.

A Personal Touch

The first time I made Enchiladas Potosinas, my kitchen was filled with the smoky aroma of roasted chiles and the comforting scent of warm masa. My curious and hungry kids couldn’t wait to try them. Their delighted smiles after the first bite made all the effort worthwhile. It’s a family favorite that brings us together around the dinner table.

FAQs

1- Can I substitute the cheese?

If queso fresco isn’t available, you can use feta cheese for a similar texture and flavor.

2- How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

3- Can I make these less spicy?

Absolutely. Reduce the number of serrano peppers for a milder version or substitute with a milder chili like jalapeño.

Enchiladas Potosinas is more than just a meal; they celebrate Mexican culinary tradition. With their vibrant color, rich flavors, and satisfying crunch, they will surely become a cherished addition to your recipe collection. So, gather your ingredients, embrace the process, and enjoy the delicious rewards of homemade Enchiladas Potosinas.